Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• Source: The New Family Cookbook for People with Diabetes
• Yield: 3 Cups (6 Servings)

Ingredients Edit

• 1¼ cups dried lima beans (¼ lb)
• ½ onion, thinly sliced
• ½ tsp salt
• ¼ tsp dry mustard
• ½ tsp vinegar
• 2 tbsp molasses
• 3 tbsp chili sauce

Directions Edit

1. Place the beans in a soup pot.
2. Cover with water; boil 2 minutes.
3. Remove from the heat, cover and let stand 1 hour.
4. Preheat the oven to 300°F.
5. Prepare a 1½ quart casserole with non-stick pan spray.
6. Drain the beans, reserving 1 cup liquid.
7. Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.
8. Cover and bake 1¾ hours.
9. Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.

Nutritional information Edit

Per serving:

• 157 Calories | 8g Protein | 304mg Sodium | 0mg Cholesterol | 31g Carbs
• Exchanges: 2 Starch/Bread