Meatball Stew

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Debbie Flinner of Canton, OH

Ingredients:

  • 4-1/2 cups water
  • 1 cup dried large lima beans
  • 1/2 cup cold water
  • 2-3 Tbsp. flour
  • 1-16oz. can whole tomatoes
  • 1 cup celery, sliced
  • 3 med. carrots cut into 2″ pieces
  • 1/2 cup onion, chopped
  • 1 Tbsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 15-20 of your favorite 1″ meatballs

Directions:

  1. Heat 4-1/2 cups of water and lima beans in a dutch oven to boiling.
  2. Boil 2 minutes and remove from heat.
  3. Cover and let stand for 1 hour.
  4. Shake cold water and flour in a covered container, stir gradually into beans. Heat to boiling, stirring occasionally.
  5. Stir in tomatoes (including liquid), celery, carrots, onion, salt, pepper and bay leaf.
  6. Heat to boiling. Cover and cook in a 375° oven for 1 hour.
  7. Prepare your meatballs and decrease cooking time to 10 minutes.
  8. Add meatballs to bean mixture.
  9. Cover and cook until meatballs are hot, about 30 minutes. Serves 5.

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