Savory Lima Bean Scallop Recipe

Summary

Servings6Cuisine
CourseMethod

Ingredients

 Dried lima beans1 1⁄2 Cup (24 tbs)
 Onion1 Small, sliced
 Salt1⁄2 Teaspoon
 Diced celery1 Cup (16 tbs)
 Chopped green pepper2 Tablespoon
 Condensed tomato soup1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)
 Melted butter2 Tablespoon
 Pepper1⁄8 Teaspoon
 Buttered bread crumbs1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 124 Calories from Fat 40

% Daily Value*

Total Fat 5 g7%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 10.8 mg

Sodium 336.5 mg14%

Total Carbohydrates 17 g5.8%

Dietary Fiber 3 g12%

Sugars 5.2 g

Protein 4 g7.9%

Vitamin A 8.9% Vitamin C 28.1%

Calcium 2.8% Iron 7.9%

*Based on a 2000 Calorie diet

Directions

Soak the beans in cold water for 6 to 8 hrs.
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.
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