Lima Beans With Canadian Bacon
|Shelled lima beans||4 Cup (64 tbs)|
|Canadian bacon slices||6|
|Chopped onion||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Brown sugar||2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain, reserving liquid.
Add enough water to reserved liquid to equal 1 cup; set beans and liquid aside.
Fry Canadian bacon in a large skillet about 3 minutes; remove from skillet, and set aside.
Saute onion in butter in a skillet until tender.
Combine flour, brown sugar, salt, turmeric, and pepper; add to onion, stirring until well blended.
Cook 1 minute, stirring constantly.
Gradually add reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in beans; cook until thoroughly heated.
Spoon half of bean mixture into a lightly greased 1 1/2-quart casserole.
Layer tomatoes and bacon over beans; top with remaining beans.
Cover and bake at 350Â° for 20 minutes.