Lima-Meatball Stew Recipe
Lima meatball stew is a preparation of lima beans cooked with mini meatballs. Cooked along with vegetables like celery, tomatoes and onions, the lima meatball stew is flavored with bay leaves and seasoned to taste. the lima meatball stew may be served with bread or rice.
Ingredients
| Large lima beans | 1 Cup (16 tbs), dried | |
| Water | 4 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Whole tomatoes | 1 Can (10oz) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 3 Medium | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| 1 container frozen Mini Meatballs | ||
Directions
Heat beans and 4 1/2 cups water to boiling in Dutch oven.
Boil uncovered 2 minutes.
Remove from heat; cover and set aside 1 hour.
Do not drain.
Heat oven to 375°.
Mix 1/2 cup water and the flour; stir into beans.
Heat, stirring occasionally, until mixture boils and thickens.
Stir in vegetables, salt, pepper and bay leaf.
Heat until mixture boils.
Cover tightly; bake 1 1/2 hours.
Add frozen meatballs.
(To serve immediately, cover and bake until meatballs are hot, about 1 hour.) Cover and refrigerate.
40 minutes before serving, heat oven to 375°.
Bake Lima-Meatball Stew covered until meat balls are hot, about 30 minutes.
Boil uncovered 2 minutes.
Remove from heat; cover and set aside 1 hour.
Do not drain.
Heat oven to 375°.
Mix 1/2 cup water and the flour; stir into beans.
Heat, stirring occasionally, until mixture boils and thickens.
Stir in vegetables, salt, pepper and bay leaf.
Heat until mixture boils.
Cover tightly; bake 1 1/2 hours.
Add frozen meatballs.
(To serve immediately, cover and bake until meatballs are hot, about 1 hour.) Cover and refrigerate.
40 minutes before serving, heat oven to 375°.
Bake Lima-Meatball Stew covered until meat balls are hot, about 30 minutes.
Chef
