Barbecued Lima Beans

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

160 minutes Prep: 20 minutes Cook: 140 minutes

40 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1-1/4	cup	lima beans	dried
1/2	each	onion	thinly sliced
1/2	teaspoon	salt
1/4	teaspoon	prepared mustard	dry
1/2	teaspoon	vinegar
2	tablespoons	molasses
3	tablespoons	chili sauce

Directions

Place the beans in a soup pot. Cover with water; broil 2 minutes. Remove from the heat, cover and let stand 1 hour.

Preheat the oven to 300 degrees F. Prepare a 1-1/2 quart casserole with non-stick pan spray.

Drain the beans, reserving 1 cup liquid. Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.

Cover and bake 1-3/4 hours. Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.

Nutritional Information Per Serving (1/2 cup):

Calories: 157, Fat: 0 g, Cholesterol: 0 mg, Sodium: 304 mg, Carbohydrate: 31 g, Dietary Fiber: 7 g, Sugars: 9 g, Protein: 8 g Diabetic Exchanges: 2 Starch

Add your comment

Categories this recipe belongs to

Beans and Grains

Nutrition Facts

Serving Size 33g

Amount per Serving

Calories 40 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 317mg	13%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	4%
Sugars 5.0g
Protein 1.0g	2%

Vitamin A	2%		Vitamin C	5%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Junior mint mousse

Last Recipes Viewed

Recipe Bite

In the Thick of it

by Mark R. Vogel

Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......