Ingredients:
- 1 pound dried lima beans
- 4 cups cold water
- 1 1/2 teaspoons salt
- 1 cup chopped onion
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon sugar
- 1 teaspoon seasoned salt
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried leaf thyme, crumbled
- 3 cups diced cooked ham
- 1 cup thinly sliced celery
- 1/2 cup shredded carrots
Preparation:
Combine dried lima beans with cold water in a large saucepan; cover and bring to a boil. Cook lima beans for 2 minutes; remove from heat and let stand for 1 hour.Stir salt and onion into lima beans; cover and cook for 30 minutes. Stir in tomatoes, sugar, seasoned salt, basil and thyme; bring to a boil.
Mix ham, celery and carrots in a 2 1/2 to 3-quart baking dish; stir in lima bean mixture. Cover and bake at 350° for 1 1/2 hours, or until liquid is absorbed and vegetables are tender.
Ham and lima beans recipe serves 8.
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