Lima Meatball Stew
|Dried large lima beans||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Whole tomatoes||1 Can (10 oz)|
|Sliced celery||1 Cup (16 tbs)|
|Carrots||3 Medium, cut into 2 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen mini meatballs||1 Can (10 oz)|
Heat beans and 4 1/2 cups water to boiling in Dutch oven.
Boil uncovered 2 minutes.
Remove from heat; cover and set aside 1 hour.
Do not drain.
Heat oven to 375°.
Mix 1/2 cup water and the flour; stir into beans.
Heat, stirring occasionally, until mixture boils and thickens.
Stir in vegetables, salt, pepper and bay leaf.
Heat until mixture boils.
Cover tightly; bake 1 1/2 hours.
Add frozen meatballs. (To serve immediately, cover and bake until meatballs are hot, about 1 hour.)
Cover and refrigerate.
40 minutes before serving, heat oven to 375°.
Bake Lima meatball Stew covered until meatballs are hot, about 30 minutes.