Lima Bean Casserole by Linda Larsen

Lima beans are delicious — nutty, soft, and buttery. They're a satisfying meat substitute in this easy casserole.

Serves 6

Calories: 196.93

Fat: 2.98 grams

Saturated Fat: 0.42 grams

Cholesterol: 0.0 mg

Sodium: 127.76 mg

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 Granny Smith apple, peeled and chopped

¼ cup tomato paste

⅓ cup tomato juice

2 tablespoons mustard

3 tablespoons red wine vinegar

1 teaspoon dried oregano leaves

3 tablespoons honey

⅛ teaspoon pepper

2 (10-ounce) packages frozen lima beans, thawed

Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
In a large skillet, heat oil over medium heat. Add the onion, garlic, and apple and sauté until the onion is translucent, about 5 minutes. Add tomato paste, juice, mustard, vinegar, oregano, honey, and pepper and remove from heat.
Stir gently to combine, then mix in the lima beans. Transfer to prepared dish and cover with foil. Bake until beans are tender, about 30 to 40 minutes. Serve hot with rice.

Low Fat, High Flavor Recipes