Baked Lima Beans in tomatoes

4 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 8.7 g
  • Cholesterol: 2.5 mg
  • Sodium: 205.7 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 16.4 g
  • Protein: 17.7 g

View full nutritional breakdown of Baked Lima Beans in tomatoes calories by ingredient
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One word: DELICIOUS! My husband, 4 and 5 year old couldn't get enough! This is my version of a cooking light recipe. One word: DELICIOUS! My husband, 4 and 5 year old couldn't get enough! This is my version of a cooking light recipe.
Number of Servings: 8


    1 pound dried gigantic lima beans (or regular if you can't find the huge ones), sorted and soaked
    1 28oz can crushed tomatoes
    1 onion, finely chopped
    1 cup finely chopped carrots
    2 tsp chopped garlic
    4 tsp sugar
    1/4 c olive oil
    1 tbl italian seasoning
    1/4 c parmesan cheese


Place beans in large pot and cover with water, simmer for about 1 hour or until tender.

Preheat oven to 350. In a dutch oven, saute onions, garlic, carrots and olive oil in pan until soft, add tomatoes, sugar and seasoning and simmer for 5-10 minutes.

Add the drained and rinsed lima beans, mix well, top with parmesan cheese and bake uncovered for about 1 hour. Enjoy!

Makes about 8- 1 cup servings


Number of Servings: 8

Recipe submitted by SparkPeople user JFALGIATANO.

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Member Ratings For This Recipe

  • I really like this but leave out the sugar as I don't like the sweetness. - 1/14/17

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  • I love this recipe. I didn't have enough lima bean so I added black beans to make up the difference. I will make this again! - 4/3/14

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  • Very interesting dish. I didn't bake it the full amount of time. Very good with salsa - 7/17/10

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  • this is really good! I honestly thought that I would not like these, but we all did, will for sure make again. I used dry lima beans, soaked them overnight, then cooked in a slow cooker all day and I used jarred tomato/basil sauce instead of crushed tomatoes. Truly yummy! - 5/18/10

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  • This was good. Not sure why it needed to bake for an hour. I added okra to mine - 10/15/08

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