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Armenian Beans with Dill

Makes 4 servings

1 cup dry white lima beans
3 garlic cloves, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 teaspoon dried dill weed
1 teaspoon salt, or to taste

Soak beans in several cups of water for 3 hours or overnight.

Drain beans, add 3 cups of fresh water, and boil 1 to 1 1/2 hours until beans are tender. Drain and set aside.

In a saucepan, combine 1/2 cup water, garlic, celery, and carrot. Cook until just tender, about 5 minutes. Add beans, dill, and salt.

Per serving (1/4 of recipe)

Calories: 136
Fat: 0.5 g
Saturated Fat: 0.1 g
Calories from Fat: 3.1%
Cholesterol: 0 mg
Protein: 8.9 g
Carbohydrates: 25.3 g
Sugar: 1.6 g
Fiber: 8.3 g
Sodium: 610 mg
Calcium: 36 mg
Iron: 2.9 mg
Vitamin C: 1.7 mg
Beta Carotene: 1419 mcg
Vitamin E: 0.3 mg

Source: The Power of Your Plate by Neal Barnard, M.D.; recipe by Dorothy Bates