Ingredients
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1 (16 ounce) package dried lima beans
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2 (16 ounce) cans chopped tomatoes with juice
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1 cup olive oil
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3 cloves garlic, chopped
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1 teaspoon chopped fresh dill
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sea salt to taste
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1 cup water, or as needed (Optional)
Directions
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Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
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When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
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Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
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Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
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Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.
Tips
You can substitute 2 teaspoons parsley for the dill if preferred.
Nutrition Facts (per serving)
| 449 | Calories |
| 28g | Fat |
| 40g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat 28g | 35% |
| Saturated Fat 4g | 19% |
| Sodium 171mg | 7% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 12g | 42% |
| Total Sugars 7g | |
| Protein 13g | 26% |
| Vitamin C 11mg | 12% |
| Calcium 83mg | 6% |
| Iron 6mg | 31% |
| Potassium 1181mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
