An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.
- 1/2 pound bulk sage pork sausage
- 2 packages (10 ounces each) frozen lima beans
- 2 medium carrots, thinly sliced
- 1/2 cup water
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Pinch pepper
- In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain. Yield: 10 servings.
Originally published as Lima Bean Casserole in Country Pork 1996, p16
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