Lima Bean-Meatball Casserole
|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)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Ground beef||1 Pound|
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.