| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Indian | Main dish, Southern, Vegetables, Check | 6 | Servings |
INGREDIENTS
| 1 | lb | Dried lima beans, soaked and |
| Drained | ||
| 10 | Pork sausage links | |
| 1/4 | c | All-purpose flour |
| 1 1/4 | c | Evaporated milk |
| 2 | tb | Chopped pimiento |
| 1/2 | ts | Salt |
| Minced fresh parsley | ||
| The Southern Heritage | ||
| Vegetables | ||
| Cookbook. Oxmoor House. | ||
| Birmingham, Alabama MM Format by | ||
| 4 | July 1996 |
INSTRUCTIONS
Place beans in a large saucepan; cover with water three inches above beans. Cover and bring to a boil; reduce heat, and simmer 2 1/2 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 1/4 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. John Hartman Indianapolis, IN Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 01, 98
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