- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 6 servings (3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 579 mg
Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet—cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 6 servings (3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 579 mg
Ingredients
Directions
- Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
- Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
- Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.
