"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 small pkg. large or small dry lima beans 3/4 cup 1/2 & 1/2 2 heaping Tbsp. flour 1/4 cup or to taste sugar 2 Tbsp. butter or oleo salt to add to water
Place lima beans in pan and cover with water cooking on medium heat. Once beans have boiled drain off any juice or bean shells. Replace water with clean and add salt. Cook slowly until tender and water has cooked down to about half covering beans. Mix together flour, sugar and 1/2 & 1/2 stirring well. Remove beans from stove to prevent boiling while adding milk mixture. Cook on low stirring frequently so not to stick. Add butter before serving and stir in well.
The secret is as in gravy. If you add any flour to boiling mixtures it will have lumps. I also use this same receipt for creaming peas. Do not let all water cook out before adding milk mixture as it gives the mixture more of a flavor. Drain off to about half full. You may also have to adjust the amount of flour & 1/2 & 12 mixture if milk is to thin. Must have a gravy consistency
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