1 pound of dried lima beans 4 slices of bacon 1 onion, chopped 1 clove garlic, crushed 2 fresh tomatoes, chopped 3 teaspoons of chili powder 1 tablespoon of parsley Salt & pepper to taste
Soak beans overnight, then boil until tender. Fry bacon until crispy and remove from pan. Sauté onion, celery and garlic in bacon fat. Add tomatoes and cook 5 minutes. Add chili powder, then beans. Reserve liquid. Continue cooking. Add parsley and crumbled bacon and season to taste. If beans are too dry, add some of the liquid they were cooked in. Serves 6-8.
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