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


Directions

  1. Place the beans in a soup pot. Cover with water; boil 2 minutes. Remove from the heat, cover and let stand 1 hour.
  2. Preheat the oven to 300 degrees F. Prepare a 1-1/2 quart casserole with non-stick pan spray.
  3. Drain the beans, reserving 1 cup liquid. Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.
  4. Cover and bake 1-3/4 hours. Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.


Recipe Yield: Yield: 3 cups (6 Servings)

Nutritional Information Per Serving:

Calories: 157
Sodium: 304 milligrams
Protein: 8 grams
Carbohydrates: 31 grams

Diabetic Exchanges

2 Starch/Bread



Book Title: The New Family Cookbook for People with Diabetes

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