Dried Lima Beans With Sausage

Oxmoor House
6 to 8 servings


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1 (16-ounce) package dried lima beans, soaked and drained
10 pork sausage links
1/4 cup all-purpose flour
1 1/4 cups evaporated milk
2 tablespoons chopped pimiento
1/2 teaspoon salt
Minced fresh parsley


Place beans in a large saucepan; cover with water 3 inches above beans. Cover and bring to a boil; reduce heat, and simmer 2 1/2 hours or until beans are tender. Drain beans, reserving 1 cup cooking liquid. Set liquid aside. Transfer beans to a serving dish; keep warm.

Cook sausage in a large skillet until browned. Remove sausage, and cut each link into thirds; set aside. Reserve 1/4 cup drippings in skillet.

Add flour to drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Add pimiento and salt.

Pour sauce over beans. Garnish with sausage and parsley.

Created date

February 2010