Spanish Limas Or Butter Beans Recipes

SPANISH LIMA BEANS

This simple recipe from Peggy Burdick of Burlington, Michigan makes a tasty side that's low in sodium and fat, but high in fiber. Tomatoes and sauteed onion create a pleasing sweet and tangy combination.

Provided by Taste of Home

Categories Side Dishes

Time 2h

Yield 6 servings.

Number Of Ingredients 7

Spanish Lima Beans image

Steps:

Sort beans and rinse with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid. Return beans to the pan; add bay leaf and water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Drain, discarding liquid and bay leaf. In a large skillet, saute onions in oil until tender. Stir in the tomatoes, sugar, pepper and beans. Cook for 8-10 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

1 cup dried lima beans
1 bay leaf
2 medium onions, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon sugar
Dash pepper

SPANISH LIMAS OR BUTTER BEANS

A zingy twist on an old-timey vegetable. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Spanish Limas or Butter Beans image

Steps:

Preheat oven to 350F and grease a casserole dish.
Saute onions and pepper in butter until translucent.
Add tomatoes and simmer for ten minutes.
Add beans and seasonings and continue cooking for 20 minutes.
Place beans and cheese in alternate layers in casserole.
Bake for 20 to 30 minutes.

Nutrition Facts : Calories 205.2, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 694.7, Carbohydrate 32.3, Fiber 7.8, Sugar 8.1, Protein 7.7

Ingredients

1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
2 cups tomato puree
2 cups lima beans, cooked and well-drained (canned is fine)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 1/2 cups American cheese, grated

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SPANISH-STYLE GIGANTE BEANS - BETTER HOMES & GARDENS

Web Aug 19, 2015 4 Reviews Finish this baked bean dish with a crunchy topping of garlic, parsley, and salted almonds. By David Joachim …
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5/5 (11)
Total Time 3 hrs
Author David Joachim
Calories 283 per serving

Rinse beans. In a 4-quart pot or Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain, rinse and return to pot. Add fresh water to cover by 1 inch. Cover and bring to boiling. Reduce heat to low and simmer, covered, for 45 minutes or until beans are tender, stirring occasionally. Drain, reserving 2 cups liquid.
Preheat oven to 350°F. Heat 2 tablespoons oil in same pot over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add 6 cloves garlic, tomatoes, peppers, paprika, saffron, and bay leaves. Bring to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, 2 teaspoons salt, and reserved liquid. Bring to boiling. Bake, uncovered, for 45 minutes. Remove bay leaves.
In a small bowl combine parsley, 2 tablespoons olive oil, remaining 2 cloves garlic, and a dash salt; mash with the back of a spoon. Spoon atop bean mixture along with almonds.

Spanish Limas Or Butter Beans Recipes

SPANISH LIMA BEANS

This simple recipe from Peggy Burdick of Burlington, Michigan makes a tasty side that's low in sodium and fat, but high in fiber. Tomatoes and sauteed onion create a pleasing sweet and tangy combination.

SPANISH LIMAS OR BUTTER BEANS

A zingy twist on an old-timey vegetable. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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