Baked Limas With Tomato Sauce Recipe
Ingredients
| Lima beans | 1 1/2 Cup (16 tbs), dried | |
| Cold water | 5 Cup (16 tbs) | |
| 4 slices bacon, cut in 1" pieces | ||
| Celery | 1/3 Cup (16 tbs), minced | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Green pepper | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablesp. flour | ||
| Canned tomatoes | 1 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 tablesp. granulated sugar | ||
Directions
Wash limas, pick over, and soak overnight in 3 c cold water.
Add remaining 2 c water; cover; bring to boil and cook until tender—about 45 min.—adding boiling water, if necessary.
Drain (save bean liquid and use in soup); place in 1 1/2 qt casserole.
Gook bacon in skillet until it begins to brown; then add celery, onion, green pepper, and garlic, and continue to cook, until vegetables are tender and bacon is crisp.
Stir in flour; add next 4 ingredients; then cook, stirring, until sauce thickens.
Pour sauce over limas; cover, and bake in slow oven of 300°F for 1 hr.
Add remaining 2 c water; cover; bring to boil and cook until tender—about 45 min.—adding boiling water, if necessary.
Drain (save bean liquid and use in soup); place in 1 1/2 qt casserole.
Gook bacon in skillet until it begins to brown; then add celery, onion, green pepper, and garlic, and continue to cook, until vegetables are tender and bacon is crisp.
Stir in flour; add next 4 ingredients; then cook, stirring, until sauce thickens.
Pour sauce over limas; cover, and bake in slow oven of 300°F for 1 hr.
Chef
