| 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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