Barbecued Lima Beans
A delicious side dish made with lima beans that's perfect for that backyard barbecue.
Yield
6 servingsPrep
20 minCook
140 minReady
160 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-1/4 | cup |
lima beans
dried |
|
| ½ | each |
onions
thinly sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
prepared mustard
dry |
|
| ½ | teaspoon |
vinegar
|
|
| 2 | tablespoons |
molasses
|
|
| 3 | tablespoons |
chili sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
lima beans
dried |
|
||
| 0.5 | each |
onions
thinly sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
prepared mustard
dry |
|
| 2.5 | ml |
vinegar
|
|
| 3E+1 | ml |
molasses
|
|
| 45 | ml |
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℉ (150℃). Prepare a 1½ 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 1¾ hours. Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.
Nutritional Information Per Serving (½ 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
