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Source: Stop and Smell the Rosemary

Southern Lima Beans
A tasty side dish!
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Serves: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 pound lima beans, dried
6 cups water
1/2 pound bacon, thickly sliced and diced
1 onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons prepared mustard
1 teaspoons Worcestershire sauce
2 tablespoons brown sugar, firmly packed
14 1/2 ounces crushed tomatoes




Cover beans with water and boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Test beans. If not tender, cook until tender. Drain. Cook bacon in a large skillet until crisp. Drain and set aside. Add onion and bell pepper to bacon drippings. Saute 5 minutes. Stir in flour, seasoned, salt, pepper, mustard, Worcestershire, brown sugar, and tomatoes. Simmer uncovered 10 minutes. Place beans in a 9 by 13-inch baking dish. Pour sauce over beans. Sprinkle with bacon. Warm in a 300 degree oven or microwave before serving.




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