Creole Lima Beans is one of my all time favorites!
If you like Baby Lima's your sure to enjoy this Louisiana cooking
3 - 15 oz. cans Baby Lima Beans (I like Trappey's)
1 - 15 oz. can stewed tomatoes
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1/2 cup green onions chopped
1 - 2"X2" piece of Salt
Meat, pickled pork, or 4 slices of bacon
1/2 tsp Worcestershire sauce
1/2 tsp. sugar
Salt and pepper to taste
In a pot, sauté the onions and meat
until light browning occurs on the edges of the onions. Drain off
the grease if you used bacon. Add stewed tomatoes, bell pepper, green onions and
celery and cook about 30 minutes on a med-low fire stirring
frequently. Break up the large pieces of stewed tomatoes with a
Drain and add the canned lima beans. Add about 1/2
cup of water. Add seasonings and continue
to cook on a med-low fire about 10 minutes, add a little water if needed and stir occasionally (they will burn).
Lower heat to a simmer, cover and cook another 30 minutes.