Tarragon-Scented Lima Beans with Tomatoes
Minutes Prep time: 15
Minutes Total time: 50
Servings: 7
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 50
Servings: 7
Difficulty: easy
2 tablespoons extra virgin olive oil, divided
1/4 cup minced pancetta
1/3 cup minced yellow onion
1 teaspoon minced garlic
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
1 pkg (16 oz each) frozen lima beans
1 teaspoon minced fresh tarragon
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 39 mg | 4% |
Carbohydrate | 18 g | 6% |
Cholesterol | 1 mg | 0 |
Total Fat | 4 g | 7% |
Iron | 2 mg | 9% |
Calories | 128 kcal | 6% |
Sodium | 183 mg | 8% |
Protein | 5 g | 10% |
Saturated Fat | 1 g | 4% |
Sugars | 4 g | 0 |
Vitamin C | 10 mg | 16% |
Heat 1 tablespoon oil in medium saucepan over medium heat until hot. Add pancetta; cook 3 to 5 minutes or until lightly browned and slightly crisp.
Add onion; cook 1 to 3 minutes or until golden brown and softened. Add garlic; cook 1 minute or until aromatic. Add undrained tomatoes; simmer 20 minutes, stirring occassionally.
Stir in lima beans; simmer 10 minutes more or until lima beans are hot. Stir in remaining olive oil, tarragon and pepper.
Tarragon-Scented Lima Beans with Tomatoes