Recipe courtesy of Trisha Yearwood
From:
Food Network Magazine
Baby Lima Beans
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 15 mg
- Sodium
- 355 mg
"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 15 mg
- Sodium
- 355 mg
Ingredients
Directions
- Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
- Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.
