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Dried Lima Beans With Sausage

Yield 6 to 8 servings


  • 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

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 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.

  2. 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.

  3. 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.

  4. Pour sauce over beans. Garnish with sausage and parsley.

Oxmoor House Homestyle Recipes