Mediterranean Lima Beans - 44g Carbs, 14g Fiber
From: Eating Well February/March 2005,
The Eating Well Diabetes Cookbook (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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated
fat | Low sodium | Heart healthy | Healthy weight | High fiber |
High potassium
Servings: 6
Serving Size: 1 cup each
Active Time: 25 minutes
Total Time: 25 minutes
2 Tbsp extra-virgin olive oil
2 cups chopped fresh or frozen onions
4 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cinnamon
1/2 tsp crushed red pepper, or to taste
2 14oz cans diced tomatoes
2 10oz pkg frozen baby lima beans, (4 cups)
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.
Servings: 6
Serving Size: 1 cup each
Nutrition per Serving:
190 Calories, 8g Fat, 1g Sat, 5g Mono, 0mg Cholesterol, 12g Protein,
44g Carbs, 14g Fiber, 312mg Sodium, 705mg Potassium
Nutrition Bonus:
Fiber (37% daily value), Vitamin C (30% dv), Magnesium (15% dv)
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat (mono)
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