Baked Limas With Tomato Sauce
|Dried lima beans||1 1⁄2 Cup (24 tbs)|
|Cold water||5 Cup (80 tbs)|
|Bacon slices||4 , cut into 1 inch pieces|
|Minced celery||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||2 Tablespoon|
Wash limas, pick over, and soak overnight in 3 c cold water.
Add remaining 2 c water; cover; bring to boil and cook until tender—about 45 min.—adding boiling water, if necessary.
Drain (save bean liquid and use in soup); place in 1 1/2 qt casserole.
Gook bacon in skillet until it begins to brown; then add celery, onion, green pepper, and garlic, and continue to cook, until vegetables are tender and bacon is crisp.
Stir in flour; add next 4 ingredients; then cook, stirring, until sauce thickens.
Pour sauce over limas; cover, and bake in slow oven of 300°F for 1 hr.