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Spanish Lima Beans
 
 

2 cups lima beans 1 small onion, minced 2 cups tomatoes 1 teaspoon salt 1 green pepper, chopped  ¼ cup butter, shortening or vegetable oil Cook beans in boiling water until tender. Heat fat in a skillet, add onion and pepper and cook slowly until lightly browned. Add tomatoes and beans and heat thoroughly. Serve hot.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.