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Lima Meatball Stew

New.Wife's picture
  Dried large lima beans 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  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)
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  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.

Recipe Summary

Main Dish

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