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Beefy Lima Bean Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 pound | dried butter beans |
| lima beans, alternative | |
| baby lima beans, alternative | |
| 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, to taste | |
| 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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