| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Indian | Check, Main dish, Southern, Vegetables | 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 | T | Chopped pimiento |
| 1/2 | t | Salt |
| Minced fresh parsley |
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. The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN 4 July 1996 Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 01, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 31.8mg
Sodium: 482.8mg
Potassium: 330.2mg
Carbohydrates: 11.1g
Fiber: 1.5g
Sugar: 5.5g
Protein: 9g