Lima Bean and Tomato Casserole
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“from loyalty cookbook 1953 it calls for sugar in recipe i wouldn't use it but the option is there for you and i think you could use frozen beans and not need to cook them up but if you are cooking up a pot of beans this gives you a different meal to use .and i think this could be a frozen make ahead meal pretty easily”
Lima Bean and Tomato Casserole
1 recipe photo
READY IN:4hrs |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄2 cups lima beans, dry
- 5 cups water
- 4 slices bacon, cut in 1 inch squares
- 1⁄3 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup bell pepper, chopped
- 1 garlic clove
- 2 tablespoons flour
- 1 1⁄2 cups tomatoes, canned
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons sugar (optional)
Directions
- put limas in cold water and boil until tender ,drain.
- place in 1 1/2 quart casserole.
- cook bacon in skillet.
- add celery.
- onions pepper and garlic.
- cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
- cover and bake 1 hour at 300 degrees.
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Lima Bean and Tomato Casserole