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Creole Lima Beans

Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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