Barbecued Lamb 'N Dried Limas Recipe
Ingredients
1 cup dried baby lima beans
2 lb. boneless lamb shoulder, well trimmed and cut into 1 1/2 inch cubes
1 teaspoon salt
1 medium onion, chopped
1 small green pepper, seeded and chopped
1 can (8 oz.) tomato sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Directions
Completely soften beans.
Combine all ingredients in crock pot; stir thoroughly to coat lima beans and lamb.
Cover and cook on low setting for 10 to 12 hours.
Combine all ingredients in crock pot; stir thoroughly to coat lima beans and lamb.
Cover and cook on low setting for 10 to 12 hours.
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