Wednesday, June 23, 2010

Lima Bean and Tomato Casserole

My husband's family is especially fond of lima beans.  They are enjoyed both fresh and rehydrated from a dried state.  Casseroles, soups, and spreads made from lima beans were staples in the kitchen of my mother-in-law and her mother, Grandma Iva.

Lima Bean and Tomato Casserole

1 lb lima beans, dried
2 cups tomatoes
salt to taste
1/2 cup diced celery
2 sliced onions

Soak washed beans overnight.  Rinse and add fresh water.  Boil until tender or nearly done. Add remaining ingredients. Place in a casserole dish. Add more water if necessary. Bake at 325 degrees for 1 hour, covered.

This recipe is somewhat "plain".  Seasonings like Bill's Best Chicknish', garlic and/or onion powder, and Bragg's Liquid Aminos can be added to add depth and enhance flavor.

1 comment:

Marilyn said...

Love the picture, but not lima beans. I can't imagine any family liking them. Too funny to even imagine.

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