Lima Beans With Canadian Bacon Recipe
Summary
Ingredients
| Lima beans | 4 Cup (16 tbs) | |
| 6 slices Canadian bacon, coarsely chopped | ||
| Onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Brown sugar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 3 medium tomatoes, peeled and coarsely chopped | ||
Directions
Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain, reserving liquid.
Add enough water to reserved liquid to equal 1 cup; set beans and liquid aside.
Fry Canadian bacon in a large skillet about 3 minutes; remove from skillet, and set aside.
Saute onion in butter in a skillet until tender.
Combine flour, brown sugar, salt, turmeric, and pepper; add to onion, stirring until well blended.
Cook 1 minute, stirring constantly.
Gradually add reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in beans; cook until thoroughly heated.
Spoon half of bean mixture into a lightly greased 1 1/2-quart casserole.
Layer tomatoes and bacon over beans; top with remaining beans.
Cover and bake at 350° for 20 minutes.
Add enough water to reserved liquid to equal 1 cup; set beans and liquid aside.
Fry Canadian bacon in a large skillet about 3 minutes; remove from skillet, and set aside.
Saute onion in butter in a skillet until tender.
Combine flour, brown sugar, salt, turmeric, and pepper; add to onion, stirring until well blended.
Cook 1 minute, stirring constantly.
Gradually add reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in beans; cook until thoroughly heated.
Spoon half of bean mixture into a lightly greased 1 1/2-quart casserole.
Layer tomatoes and bacon over beans; top with remaining beans.
Cover and bake at 350° for 20 minutes.
Chef
