Bean Potpourri
You can use an electric skillet for this as I do (saves room on the stove) or a skillet on the stove. Either way, you will have a tasty bean dish to serve your guests at your next barbecue get-together, for example.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- pepper
- salt
- 2 teaspoons worcestershire sauce
- 1 medium green pepper sliced
- 1 medium onion sliced
- 6 slices bacon
- 2 tablespoons dark molasses
- 2 teaspoons prepared mustard
- 1 10 ounce package frozen green beans
- 1 10 ounce package frozen baby lima beans
- 1 16 ounce can kidney beans drained
- 1 16 ounce can tomatoes undrained, coarsely chopped
- 2-3 drops red pepper sauce
- Carbohydrate 5.16994678055637 g
- Cholesterol 18.9248105951544 mg
- Fat 12.713241250349 g
- Fiber 0.461816882634351 g
- Protein 3.55446785496101 g
- Saturated Fat 4.19394783851229 g
- Serving Size 1 1 Serving (58g)
- Sodium 291.931482504157 mg
- Sugar 4.70812989792202 g
- Trans Fat 1.39671646051258 g
- Calories 149 calories
Cook bacon in electric skillet at 300 degrees until crisp; remove bacon and crumble. Drain excess fat, reserving 1 tablespoon. Add onion and green pepper to drippings in pan; cook at 225 degrees until tender, about 8 minutes. Stir in beans; cook, covered, 3 minutes, stirring occasionally. Stir in tomatoes, molasses, Worcestershire sauce, mustard and red pepper sauce; cook at 400 degrees until boiling. Reduce heat to simmer, between Warm and 200 degrees; cook, covered, until lima beans are tender, 25 to 30 minutes. Season to taste with salt and pepper.
