Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Beans | 1/2 cup (85g) cooked | 108 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 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
Place the beans in a soup pot.
Cover with water; boil 2 minutes.
Remove from the heat, cover and let stand 1 hour.
Preheat the oven to 300°F.
Prepare a 1½ quart casserole with non-stick pan spray.
Drain the beans, reserving 1 cup liquid.
Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.
Cover and bake 1¾ hours.
Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.