Lima Beans With Sour Cream
|Lima beans||1 Pound, dried|
|Parsley||1 , chopped|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Sour cream||1 Cup (16 tbs)|
Cover beans with cold water and let soak overnight.
Next day, pour into a deep heavy saucepan and add just enough additional water to cover beans.
Add salt and bring to a boil.
Cover and reduce heat.
Simmer about 1 1/2 hours, stirring occasionally, until beans are tender.
Drain cooked beans and save liquid.
Saute onion, mushrooms and green pepper in hot butter until tender.
Stir in the flour and paprika, then add 1 cup reserved bean liquid.
Cook until smoothly thickened.
Stir in sour cream and beans.
Heat thoroughly without boiling.
Taste for seasoning and sprinkle with chopped parsley