Yield: 4 servings
|1½ cup||Dried limas;|
|5 cups||Cold water;|
|¼ cup||Minced onion;|
|¼ cup||Green pepper;|
|2 teaspoons||Salt; or to taste|
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