Barbecued limas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried limas; |
| 5 | cups | Cold water; |
| 4 | slices | Bacon; |
| ½ | cup | Celery; |
| ¼ | cup | Minced onion; |
| ¼ | cup | Green pepper; |
| 1 | clove | Garlic; |
| 2 | tablespoons | Flour; |
| 1½ | cup | Tomatoes; |
| 2 | teaspoons | Salt; or to taste |
| ½ | cup | Pepper; |
| 2 | tablespoons | Sugar; |
Directions
Soak beans overnight in 3 cups water. Add 2 cups of water. Bring to a boil and simmer until tender, about 30 minutes; drain. Place in 1-½ quart casserole. Meanwhile, fry bacon in skillet until brown; add celery, onion, green pepper and garlic. Cook until vegetables are tender and bacon in crisp. Stir in the flour and rest of ingredients; stir until sauce thickens. Pour sauce over beans in casserole. Cover and cook over low-heat for about 1 hour. Serves 4.
Source: Ruby Troxel, Our Favorite Recipes, Walker Scott Employes.
Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 02-05-95