Barbecued limas

Yield: 4 servings

Measure 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;

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

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