|3½ cup||Lima beans, fresh|
|¼ cup||Onion; finley chopped|
|16 ounces||Tomatoes, whole; undrained|
|6 eaches||Sl Bacon 1/2 tsp Salt|
|2 tablespoons||Green pepper; chopped|
Cook beans in boiling salted water in a Dutch oven until tender (20 to 30 minutes); drain. Return beans to Dutch oven, and set aside.
Cook bacon until crisp. Remove from skillet, reserving2 tablespoons drippings; crumble bacon, and set aside. Saute onion and green pepper in reserved drippings until tender. Stir onion mixture, bacon and remaining ingredients into beans; cover and simmer 15 minutes.
Submitted By EARL SHELSBY On 01-25-95
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