Ingredients:
3 cups frozen lima beans
6 slices bacon ( thick-sliced)
1 medium onions ( roughly diced)
6 large button mushrooms ( or 8 small)
2/3 cup low-fat sour cream
1 teaspoon curry powder ( more as desired)
seasoning salt ( to taste)
Directions:
Cook frozen lima beans per pkg directions while following remaining steps & set aside.
Roughly dice the medium onion & set aside.
Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.
Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.
Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.
Add 1 tsp curry powder + low-fat sour cream & combine well.
Taste & add additional curry powder or seasoning salt to your preferences.
Remove skillet from heat, add cooked lima beans, mix well & serve immediately.
Note: My advice is to plan for 2nd helpings. You’ll need them!
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.