Ingredients:
1-1/4 cups dried lima beans
(1/4 pound)
1/2 onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon vinegar
2 tablespoons molasses
3 tablespoons chili sauce
Instructions:
Place the beans in a soup
pot. Cover with water; boil 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.
Serves: 6
Nutrition Facts:
Serving: 1/2 cup
Calories:157
Fat g,
Cholesterol 0 mg,
Sodium 304 mg
Carbohydrates 31 g
Recipe found on:.diabeticgourmet.com
