Title: Dried Lima Beans with Sausage
Categories: Entree Southern Vegetable Check
Yield: 6 Servings

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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