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Lima Bean-Meatball Casserole

Chef.at.Home's picture
Ingredients
  Dried lima beans 1 Cup (16 tbs)
  Water 5 Cup (80 tbs), divided
  Flour 1⁄4 Cup (4 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 1 Teaspoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1⁄4 Teaspoon
  Ground beef 1 Pound
Directions

1. Place beans in Dutch oven with 4 1/2 cups water. Boil 2 minutes; cover; remove from heat; let stand 1 hour.
2. Combine flour and 1/2 cup water. Stir into beans. Cook until thickened.
3. Add vegetables, bay leaf, and salt. Cover; bake at 375° F for 1 hour.
4. Make 16 small meatballs with remaining ingredients. Add to stew; continue baking 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday

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