Beefy Lima Bean Casserole

Beefy Lima Beans With Cornbread

Diana Rattray

Ground beef and tomatoes make these slow cooker lima beans hearty and tasty. This dish is made with dried lima beans, or butter beans. Plan to soak the lima beans overnight.

Ingredients:

1 pound dried butter beans,lima beans, or baby lima beans
water
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
2 medium carrots, chopped
4 to 5 sprigs flat leaf parsley, chopped
1/2 teaspoon leaf oregano
2 teaspoons Cajun-style seasoning or other seasoning blend with salt and spices
3 to 4 slices bacon, diced
1 pound lean ground beef
1 can (14.5 ounces) tomatoes
salt and pepper, to taste

Preparation:

Cover dried lima beans with water and soak overnight. Drain and rinse beans; transfer to crockpot. Cover with fresh water and add the chopped onions, bell peppers, celery, carrots, and parsley. Cover and cook on HIGH for 2 to 4 hours, or until beans are tender. Drain off excess liquids. Or, simmer on stovetop until beans are tender, then add the drained bean and vegetable mixture to the slow cooker.

Add oregano and Cajun seasoning blend to slow cooker bean mixture. In a skillet over medium heat, brown diced bacon and ground beef; pour off excess fat then add to lima bean mixture along with tomatoes. Taste and add salt and pepper to taste. Cover and cook for about 3 to 4 hours on LOW. Serve with cornbread.
Serves 6 to 8.

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Beefy Lima Bean Casserole

Ingredients:

Preparation:

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