DO AHEAD TIP: Soak lima beans overnight for tomorrow’s dinner.
In a large saucepan, soak washed beans in water overnight. Do not drain.
Add onion to beans and bring to a boil. Simmer 30 to 60 minutes or until beans are beginning to get tender. Drain beans.
Combine all ingredients in slow cooker. Mix well. Pour in vegetable broth to cover beans. If you need more liquid, add water until beans are barely covered.
Cover. Cook on low 10 hours or high 4 to 6 hours, stirring occasionally.
Notes
Per Serving: 402 Calories; 1g Fat; 20g Protein; 83g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 427mg Sodium.Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 2 Other Carbohydrates. SERVING SUGGESTION: Serve with coleslaw and cornbread for a hearty meal.