Mediterranean Lima Beans

1 Review
From: EatingWell Magazine February/March 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

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  1. 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 information

  • Serving size: 1 cup
  • Per serving: 284 calories; 8 g fat(1 g sat); 14 g fiber; 44 g carbohydrates; 12 g protein; 35 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 1187 IU vitamin A; 26 mg vitamin C; 101 mg calcium; 6 mg iron; 377 mg sodium; 1161 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch 2 vegetable 1 lean meat 1 fat (mono)

Reviews 1

January 24, 2015
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By: EatingWell User
Excellent as side dish or served over rice.