Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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