Lima beans creole

Yield: 1 servings

Measure Ingredient
3½ cup Lima beans, fresh
¼ cup Onion; finley chopped
16 ounces Tomatoes, whole; undrained
6 eaches Sl Bacon 1/2 tsp Salt
⅛ teaspoon Pepper
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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