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Spanish Lima Beans

1 cup dried lima beans
1 bay leaf
2 medium onions, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon sugar
Dash pepper

Sort beans and rinse with cold water. Place in a large saucepan; add
water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
from the heat; cover and let stand for 1-4 hours or until beans are
softened. Drain and rinse beans, discarding liquid. Return beans
to the pan; add bay leaf and water to cover by 2 in. Bring to a boil.

Printed from tasteofhome.com Oct 8, 2008

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Spanish Lima Beans cont.

Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans
are tender. Drain, discarding liquid and bay leaf. In a large
skillet, saute onions in oil until tender. Stir in the tomatoes,
sugar, pepper and beans. Cook for 8-10 minutes or until heated
through.

Yield: 6 servings.