Mom's Pennsylvania Dutch Beans

Vegetarian
Gluten Free
Health score
2%
Mom's Pennsylvania Dutch Beans
45 min.
10
156kcal

Suggestions


Welcome to a delightful culinary journey with Mom's Pennsylvania Dutch Beans, a heartwarming side dish that embodies the essence of comfort food. This vegetarian and gluten-free recipe is perfect for gatherings, family dinners, or simply as a nourishing addition to your meal rotation. With a preparation time of just 45 minutes, you can easily whip up a dish that serves 10 people, making it ideal for both small and large gatherings.

Imagine the rich aroma of sautéed onions and garlic wafting through your kitchen as you prepare this dish. The combination of tender baby lima beans, a hint of sweetness from light brown sugar and molasses, and the savory depth of fat-free chicken broth creates a symphony of flavors that will tantalize your taste buds. Each bite is a perfect balance of creamy texture and hearty satisfaction, making it a favorite among both vegetarians and meat-lovers alike.

Not only is this recipe delicious, but it also boasts a modest caloric count of 156 kcal per serving, allowing you to indulge without guilt. The dish is not just a side; it’s a celebration of wholesome ingredients that come together to create a memorable experience at your dining table. So gather your loved ones, and let the warmth of Mom's Pennsylvania Dutch Beans bring everyone together for a meal filled with love and laughter.

Ingredients

  • tablespoons butter cut into pieces
  • pound baby lima beans dried
  • teaspoons mustard dry
  • 0.5 cup less-sodium chicken broth fat-free
  • teaspoon garlic minced
  • 0.3 cup brown sugar light packed
  • tablespoon blackstrap molasses 
  • 1.5 teaspoons salt divided
  • cup cup heavy whipping cream light sour (such as Daisy)
  • cups water 
  • cup onion yellow chopped

Equipment

  • frying pan
  • paper towels
  • oven
  • baking pan
  • dutch oven

Directions

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour.
  2. Drain beans; return to pan.
  3. Add 4 cups water and 1 teaspoon salt; bring to a boil. Reduce heat, and simmer 1 hour.
  4. Drain and set aside.
  5. Preheat oven to 35
  6. Wipe pan dry with paper towel.
  7. Heat pan over medium-high heat. Coat pan with cooking spray.
  8. Add onion to pan; saut 5 minutes or until tender.
  9. Add garlic to pan; saut 30 seconds.
  10. Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray.
  11. Bake at 350 for 1 hour.
  12. Remove from oven; stir in sour cream.
  13. Serve immediately.

Nutrition Facts

Calories156kcal
Protein10.8%
Fat36.15%
Carbs53.05%

Properties

Glycemic Index
15.1
Glycemic Load
1.02
Inflammation Score
-4
Nutrition Score
7.057826127695%

Flavonoids

Isorhamnetin
0.8mg
Kaempferol
0.1mg
Myricetin
0.01mg
Quercetin
3.25mg

Nutrients percent of daily need

Calories:155.65kcal
7.78%
Fat:6.42g
9.87%
Saturated Fat:3.78g
23.64%
Carbohydrates:21.19g
7.06%
Net Carbohydrates:18.64g
6.78%
Sugar:10.06g
11.17%
Cholesterol:17.08mg
5.69%
Sodium:453.24mg
19.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.31g
8.63%
Manganese:0.62mg
31.2%
Vitamin C:12.13mg
14.7%
Fiber:2.55g
10.2%
Magnesium:38.42mg
9.6%
Potassium:331.54mg
9.47%
Copper:0.19mg
9.42%
Iron:1.68mg
9.34%
Phosphorus:89.6mg
8.96%
Vitamin B1:0.12mg
8.04%
Vitamin B6:0.14mg
6.99%
Calcium:67.84mg
6.78%
Vitamin A:275.67IU
5.51%
Folate:21.96µg
5.49%
Vitamin B2:0.08mg
4.93%
Selenium:3.22µg
4.6%
Vitamin B3:0.82mg
4.08%
Zinc:0.55mg
3.65%
Vitamin K:3.04µg
2.9%
Vitamin E:0.34mg
2.24%
Vitamin B12:0.13µg
2.11%
Vitamin B5:0.18mg
1.81%
Source:My Recipes