Lima Beans and Bacon on Toast

Here’s a new version of beans on toast, combining creamy lima beans with crisp bacon, cottage cheese and mustard. Accompanied by a fresh salad, this makes a fabulous meal that is ready to serve in about 15 minutes.

Lima Beans and Bacon on Toast
Lima Beans and Bacon on Toast
Servings Prep Time Cook Time
4people 5minutes 10minutes
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. To make the salad, put the oil, lemon juice and honey in a salad bowl and add pepper. Whisk together. Add the radicchio and lettuce to the bowl and set aside (do not toss yet).
  2. Preheat the broiler. Melt the margarine in a large nonstick frying pan until it begins to sizzle. Add the bacon and green onions, and cook over medium heat for about 3 minutes, stirring frequently, until the bacon begins to colour and the green onions are just tender.
  3. Add the arugula or watercress and cook for a few seconds, stirring, then add the lima beans, cottage cheese, mustard and pepper. Lower the heat and cook for 2 minutes, stirring constantly, until the mixture is hot.
  4. While the bean and bacon mixture is cooking, toast the slices of bread under the broiler or in a toaster. Spoon the lima bean and bacon mixture onto the hot toast. Quickly toss the salad, and serve while the lettuce is still crisp.
Recipe Notes

Per serving: 350 calories, 21 g protein, 18 g fat (4 g saturated) 26 mg cholesterol, 26 g carbohydrate, 8 g sugars, 9 g fibre, 903 mg sodium.

Lima beans have a buttery flavour. They offer plenty of dietary fibre, essential for a healthy digestive system. Trimmed of fat, lean bacon is a high-protein, low-fat ingredient that provides particularly useful amounts of thiamine which is essential for maintaining a healthy nervous system.

Variations: For pinto bean and blue cheese Italian rolls, place 2 cans pinto beans, 540 ml each, drained and rinsed, in a saucepan with 80 g crumbled Gorgonzola cheese, 2 tablespoons plain low-fat yogurt and 2 tablespoons ricotta cheese (or 2 extra tablespoons yogurt). Heat very gently, stirring frequently, until the cheese melts and the beans are hot. Stir in 1 tablespoon sundried tomato pesto and serve on crusty Italian rolls, split in half and lightly toasted. You can accompany the toasted rolls with an Italian-style fennel and arugula salad. For the dressing, whisk 2 tablespoons extra virgin olive oil with 1 teaspoon balsamic vinegar, 2 tablespoons freshly squeezed orange juice and pepper to taste. Add 1 thinly sliced fennel bulb, 80 g arugula leaves, 1 thinly sliced small red onion and 30 g pitted black olives, and toss just before serving with the Italian rolls.