Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
420
Calories
25g
Protein
13g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound dried baby lima beans
- 3 teaspoons salt
- 3/4 cup salted butter
- 3/4-cup brown sugar
- 1 tablespoon dry mustard
- 1-tablespoon molasses
- 1-cup sour cream
Directions
1
Soak limas overnight in water.
2
Drain and cover with fresh water.
3
Add 1-teaspoon salt and cook 40 minutes.
4
Drain and rinse under hot water.
5
Place in medium casserole.
6
Dot with butter.
7
Mix brown sugar, dry mustard and remaining salt together and sprinkle over beans.
8
Stir in molasses.
9
Cover with sour cream.
10
Mix lightly and bake at 350 for 1 hour.
Recipe sourced from
fandom