1 cup dried lima beans 1 tsp salt
6 cups cold water Pepper
1 diced small onion 1 pint bottled milk or 1 cup evaporated milk
1 diced stalk of celery diluted with 1 cup water
Bit of bay leaf 1 tbsp butter
Wash the beans and soak overnight. Add the water, and the seasonings, cover, and cook slowly. Rub the beans through the sieve. Thin the bean puree with the milk and add the butter. Heat thoroughly. When in the dish ready to serve, sprinkle with paprika or a bit of minced parsley to give a dash of color.
6 cups cold water Pepper
1 diced small onion 1 pint bottled milk or 1 cup evaporated milk
1 diced stalk of celery diluted with 1 cup water
Bit of bay leaf 1 tbsp butter
Wash the beans and soak overnight. Add the water, and the seasonings, cover, and cook slowly. Rub the beans through the sieve. Thin the bean puree with the milk and add the butter. Heat thoroughly. When in the dish ready to serve, sprinkle with paprika or a bit of minced parsley to give a dash of color.
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