MDW - The Beans
A backyard bbq isn't complete without a side of beans. These Lima Beans with Roasted Red Peppers are definitely a nice change up from the traditional baked beans. I highly recommend you going out and buying a bag of dried lima beans and using the overnight soak method. You just throw the beans in a large pot and cover with 8 cups of water and just let it sit. The next day drain and rinse the beans. Pour back into the pot with 6 cups of water, a bay leaf and simmer for 2 1/2 hours. No need to stir or nothing. Just simmer away.
1 onion, diced 2 cloves of garlic, grated 1 jar roasted red peppers (12 oz.), diced 1 1/2 c. chicken stock 2 T. balsamic vinegar Salt and pepper - lots! Directions:
Saute the onion for 7 minutes until nice and tender. Add in the garlic and red peppers and heat up for 1 minute. Set aside. Drain the simmered beans and discard the bay leaf. Return to the pot and stir in the onion mixture. Add in a generous portion of salt and pepper. Make sure to taste before pouring into the baking dish, otherwise it will be incredibly under seasoned, since the beans are raw. Pour into a baking dish and pour the chicken broth and balsamic vinegar over the top. Place in a 350 oven and bake for 1 1/2 hours, covered with foil. When ready to serve, top of with some fresh, chopped basil. Macros:
Serves 8 = 3/4 c. Calories: 186; Fat: 5.8; Carbohydrates: 41.3; Fiber: 19.9; Protein: 11.6