Spanish Beans

Author

Unknown

---

Recipe

Measurements	Ingredients
2 Cups	Dry Lima Beans
2 Tbsp	Salad Oil
1	Onion, finely chopped
1 Clove	Garlic, finely chopped
1	Carrot
2 Stalks	Celery
2	Skinned Tomatoes, finely chopped
	Salt
	Pepper
Pinch	Basil or Thyme
2 Tbsp	Butter
1 Tsp	Dry Mustard
1 Tsp	Paprika
1/4 Cup	White Wine (Likely added with stock???)

---

Instructions

1. Soak beans overnight.
2. Add carrot, celery, & 3 cups water.
3. Add Salt & Pepper.
4. Cover and cook. Start oven at 225° slowly.
5. Strain off stock and save 2 cups to use later on.
6. Pour beans into a 3 qt. casserole.
7. Add butter, salad oil, finely chopped onion, garlic, tomatoes, basil, mustard, paprika, salt & pepper.
8. Pour in bean stock.
9. Cover & bake for 2 hours.

---