Savory Lima Bean Scallop Recipe
Ingredients
| Dried lima beans | 1 1⁄2 Cup (24 tbs) | |
| Onion | 1 Small, sliced | |
| Salt | 1⁄2 Teaspoon | |
| Diced celery | 1 Cup (16 tbs) | |
| Chopped green pepper | 2 Tablespoon | |
| Condensed tomato soup | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Melted butter | 2 Tablespoon | |
| Pepper | 1⁄8 Teaspoon | |
| Buttered bread crumbs | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 116 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 322.2 mg13.4%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2.9 g11.7%
Sugars 5.1 g
Protein 4 g7.3%
Vitamin A 8.9% Vitamin C 28.1%
Calcium 2.8% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
Drain and cover with boiling water.
Add the sliced onion and cook slowly until tender.
Drain, add salt, celery, green pepper, tomato soup, water, melted fat, pepper and salt to taste.
Pour into a greased casserole, sprinkle the top with the crumbs and bake in a hot oven of 400° F. for 30 min.
Bacon strips may be arranged on top of the casserole just before baking if it is to be served as a main dish.
Chef
