Mediterranean Lima Beans

4.1 (15)
Mediterranean Lima Beans

Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more substantial with the addition of crumbled feta cheese or chopped Greek olives.

Yield: 6 servings, 1 cup each
Active Time: 25
Total Time: 25

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped fresh or frozen onions
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper, or to taste
  • 2 14-ounce cans diced tomatoes
  • 2 10-ounce packages frozen baby lima beans, (4 cups)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, 3 to 5 minutes. Add garlic and cook 1 minute more. Stir in oregano, cinnamon, crushed red pepper, tomatoes and lima beans. Cook, stirring occasionally, until the beans are fully cooked and the mixture is heated through, 10 to 15 minutes. Serve hot.

Nutrition

Nutrition Per Serving

calories 190
fat 8 g (1 g sat, 5 g mono)
cholesterol 0 mg
carbohydrates 44 g
protein 12 g
fiber 14 g
sodium 312 mg
potassium 705 mg

Nutrition Bonus Fiber (37% daily value), Vitamin C (30% dv), Magnesium (15% dv).

Carbohydrate Serving 1 1/2

Exchanges 1 starch, 2 vegetable, 1 very lean meat, 1 fat (mono)

From EatingWell February/March 2005, The EatingWell Diabetes Cookbook (2005)