Ingredients
8 bacon strips, cut into 1-inch pieces1 cup finely chopped onion2/3 cup finely chopped celery1/2 cup finely chopped green pepper2 garlic cloves, minced2 teaspoons all-purpose flour2 teaspoons sugar2 teaspoons salt1/4 teaspoon pepper2 cans (14-1/2 ounces each) diced tomatoes, undrained8 cups frozen lima beans (about 42 ounces), thawed
Preparation
Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans.
Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.
