Tuscan Lima Bean Sauce - 26g Carbohydrate; 4g Dietary Fiber

Tuscan Lima Bean Sauce
Categories : Condiment LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
3/4 pound fresh lima beans -- or frozen
3 (to 4) shallots -- or 1 small onion, peeled and minced
1 stalk celery -- trimmed and minced
2 tablespoons butter
3/4 cup whipping cream
1/4 cup condensed vegetable stock
salt and freshly ground pepper to taste
3 tablespoons chopped fresh parsley
To serve: cooked pasta to serve 4 people

Cover beans with water and bring to a boil. Drain and, if necessary, slip off the skins. Saute shallots or onions and celery in butter 3-4 minutes. Add prepared beans, cream and stock and bring to a boil. Simmer 5 minutes. Stir in salt, pepper and parsley and pour over the pasta. Serve at once. Makes 4 servings.

VARIATION:
1. For a less rich sauce, substitute olive oil for butter and omit cream. Use 3/4 cup stock and add 1 teaspoon cornstarch.
2. In winter, Tuscans add a handful of wild mushrooms at the last minute.

Beans are a great favorite in Tuscany, where this sauce would be served with wide noodles or pappardelle. In Tuscany only fresh beans are used. Small frozen beans can be substituted, but you should remove their skins.

Per Serving (excluding unknown items): 335 Calories; 23g Fat (60.1% calories from fat); 8g Protein; 26g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
Nutr. Assoc. : 816 0 0 0 0 0 0 0 0