Sarah’s Sweet And Sour Lima Beans
 
 Recipe By     : Deliciously Low by Harriet Roth pg 219
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans                            Fat-Free
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Boiling Water -- or Veggie broth or
                          -- vegetarian chicken
                          -- flavored broth
    1      C             Lima Beans -- dried, rinse, drain
    1      Tsp           Soy Sauce, Low Sodium
    1                    Carrot -- sliced
      1/4  C             Flour -- unbleached
      1/4  Sm            Onion -- grated
      1/4  C             Apple Juice, Frozen Concentrate -- unsweetened
    3      tbsp          Apple Cider Vinegar
 
 Add lima beans, soy sauce, and carrot to boiling liquid, cover, and simmer 
 1 - 1 1/2 hrs, or until beans are tender.
 
 Brown flour in a heavy skillet (cast iron does well), stirring constantly 
 with a wooden spoon until golden brown.  Be careful not to burn.  
 
 Remove from heat, add grated onion, and blend.
 
 Add browned flour mixture to cooked beans and blend.
 
 Add apple juice concentrate and vinegar, and stir over low heat until a 
 smooth sauce results.  Simmer 20 min.  Taste and adjust seasonings.  May 
 be prepared the day before and reheated for serving.
 
 To Serve:
 Serve in individual sauce dishes as an accompaniment to simply prepared 
 entrees like roast chicken or turkey.
 
 VARIATION:
 Any one of the following veggies may be substituted for the lima beans:
      16 oz rutabaga, peeled and cubed
      16 oz fresh green beans, sliced
      16 oz potatoes, diced
 
 Helpful Hints:
 Leftover sauce can be frozen for future use.
 
 This is quite good!
 Typed for you by reggie@netcom.com
 
 
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 NOTES : Cal  145.9
        Fat  0.3 g
        Carb  29.4 g
        Protein  7.2 g
        Sodium  65 mg
        Dietary Fiber  6.1 g
        CFF  2%

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