Creole Lima Beans

Oxmoor House
4 to 6 servings


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1 1/2 cups dried lima beans, soaked and drained
1 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 (14 1/2-ounce) can stewed tomatoes, undrained
1/3 cup water
1 teaspoon sugar
1/2 teaspoon salt


Place beans in a large saucepan; cover with water 3 inches above beans. Cover and bring to a boil; reduce heat and simmer 2 hours or until beans are tender. Set aside.

Saute onion and green pepper in butter in a large skillet until tender; add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add tomatoes and water; cook over medium heat, stirring constantly, until thickened and bubbly. Add sugar and salt; pour over beans, and mix well. Cook an additional 20 minutes, stirring frequently.

Created date

February 2010