|Dried lima beans||1 Cup (16 tbs) (Large)|
|Water||1⁄2 Cup (8 tbs)|
|Whole tomatoes||16 Ounce (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Carrots||3 Medium, cut into 2 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen mini meatballs||16 Ounce (1 Container)|
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 375Â°.
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 375Â°.
Bake Lima-Meatball Stew covered until meat balls are hot, about 30 minutes.