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2 strips of bacon
1 small onion, thinly sliced
1 carrot, finely chopped
1 package (10 oz) frozen Fordhook lima beans, thawed
1/4 cup water
1/2 teaspoon dried marjoram or thyme
1/8 teaspoon salt
pinch of black pepper
1. Cook bacon in large skillet over medium-low heat, turning strips occasionally, until browned and crisp, 6 to 8 minutes. Drain on paper towel-lined plate and cover with foil to keep warm. Reserve bacon fat in skillet.
2. Add onion and carrot to skillet. Cover and cook, stirring occasionally, until onion is lightly golden and almost tender,6 to 8 minutes. Stir in beans, water, marjoram, salt, and pepper. Cover and cook until beans are tender, 8 to 10 minutes.
3. Uncover, and if any water remains in skillet, increase heat to medium and cook until evaporated, 1 to 2 minutes, stirring once or twice. Serve with bacon crumbled over top.
This recipe taken from Prevention Guide.
Per Serving: 155 cal, 6g pro, 18g carb, 7g fat, 2g sat fat, 8mg chol, 5g fiber, 228mg sodium
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