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Creole Lima Beans

The following recipe was transcribed ver batim from

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

One pint of lima beans, two tablespoons of chopped green peppers, three tablespoons of flour, one and a half tablespoons of fat, three-fourth teaspoon of salt, one cup of strained tomatoes. Cook onion and green pepper in salt pork or bacon fat till soft and yellow, add flour and stir until smooth, then add tomatoes, stirring constantly until thickened and well cooked. Drain the beans from can and stir in the hot sauce.

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