Skillet Lima Beans
- Level: Easy
- Yield: 4 to 6 servings (3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 32
- Sodium
- 579
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
1/2 pound thick-cut bacon
1 tablespoon unsalted butter, plus more as needed
1 white onion, chopped (about 1 cup)
2 cups fresh or frozen lima beans, thawed if frozen
1 clove garlic, minced
2 cups chicken broth
1/2 red bell pepper, chopped (about 2/3 cup)
1/2 pint cherry tomatoes, halved (about 1 cup)
Juice of 1/2 lemon (1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
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.