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BARBECUED LIMA BEANS

Fix-It and Forget-It Diabetic Cookbook:
Slow-Cooker Favorites to Include Everyone! by Phyllis Good
(Recipe by Hazel L. Propst, Oxford, PA)

Makes 20 servings
(Ideal slow cooker size: 4-5-quart)
 

1 1/2 lbs. dried lima beans
6 cups water
2 1/4 cups chopped onions
1/2 cup brown sugar
brown sugar substitute to equal 6 Tbsp.
1 1/2 cups ketchup
13 drops Tabasco sauce
1/2 cup dark corn syrup
1 tsp. salt
1/4 Ib. bacon, diced


1. Soak washed beans in water overnight. Do not drain.

2. Add onion. Bring to boil. Simmer 30-60 minutes, or until beans are tender. Drain beans, reserving liquid.

3. Combine all ingredients except bean liquid in slow cooker. Mix well. Pour in enough liquid so that beans are barely covered.

4. Cover. Cook on Low 10 hours, or High 4-6 hours. Stir occasionally.
 

Exchange List Values: Starch 1.0, carbohydrate 1.0, Vegetable 1.0, Fat 0.5