Baked Butter Beans with Mustard
large onion, chopped (1 cup)
16 ounce cans butter beans and/or Great Northern beans, rinsed and drained
8 ounce container dairy sour cream
cup chicken or vegetable broth
tablespoon snipped fresh rosemary
tablespoon Dijon-style mustard
teaspoon freshly ground black pepper
tablespoons chopped Italian (flat-leaf) parsley
teaspoons finely shredded lemon peel
- Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.
- In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.
- In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving. Makes 10 (3/4-cup) servings.
Nutrition Facts(Baked Butter Beans with Mustard)
- Per serving:
- 247 kcal cal.,
- 10 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 20 mg chol.,
- 892 mg sodium,
- 26 g carb.,
- 6 g fiber,
- 2 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet