Vegetables > Lima beans >
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Creole Lima Beans
1 1/2 cups of dried lima beans, soaked and drained
1 cup of chopped onion
2 tablespoons of chopped green pepper
2 tablespoons of butter or margarine
1 tablespoon plus 1 1/2 teaspoons of all purpose flour
one 14 1/2 ounce can of stewed tomatoes, undrained
1/3 cup of water
1 teaspoon of sugar
1/2 teaspoon of salt
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Place beans in a large saucepan; cover with water 3 inches above beans. Cover and bring to a boil; reduce heat and simmer 2 hours or until beans are tender. Set aside.
Sauté onion and green pepper in butter in a large skillet until tender; add flour, stirring until well blended. Cook 1 minutes, stirring constantly. Gradually add tomatoes and water; cook over medium heat, stirring constantly until thickened and bubbly. Add sugar and salt; pour over beans and mix well.
Cook an additional 20 minutes, stirring frequently.
Yield: 4 to 6 servings
 
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