Beans, Bacon & Tomato Bake
Nutrition Facts 2/3 cup: 230 calories, 8g fat (3g saturated fat), 12mg cholesterol, 666mg sodium, 30g carbohydrate (6g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 190
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 190
8 strips bacon, cut into 1-inch pieces
1 cup finely chopped onions
2/3 cup finely chopped celery
1/2 cup finely chopped green bell peppers
2 cloves garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
2 (14 1/2-ounce) cans diced tomatoes, undrained
8 cups (about 42 ounces) frozen lima beans, thawed
Directions:
Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans.
Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.
Source: tasteofhome.com
Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.
Source: tasteofhome.com