Dried lima beans with sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried lima beans, soaked and |
| Drained | ||
| 10 | Pork sausage links | |
| ¼ | cup | All-purpose flour |
| 1¼ | cup | Evaporated milk |
| 2 | tablespoons | Chopped pimiento |
| ½ | teaspoon | Salt |
| Minced fresh parsley | ||
| The Southern Heritage | ||
| Vegetables | ||
| Cookbook. Oxmoor House. | ||
| Birmingham, Alabama MM Format | ||
| 4 | July 1996 | |
Directions
Place beans in a large saucepan; cover with water three inches above beans. Cover and bring to a boil; reduce heat, and simmer 2½ hours or until beans are tender. Drain beans,reserving 1 cup cooking liquid. Set liquid aside. Transfer beans to a serving dish; keep warm.
Cook sausage in a large skillet until browned. Remove sausage, and cut each link into thirds; set aside. Reserve ¼ cup drippings in skillet.
Add flour to drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Add pimiento and salt.
Pour sauce over beans. Garnish with sausage and parsley.
by John Hartman Indianapolis, IN
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