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