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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Wash beans in cold water then place in a 2-quart pot and cover with water.
  2. Add salt.
  3. Let limas cook over low heat for 30 minutes.
  4. Add tomatoes, okra and butter then stir in the corn and cook slowly for 15 minutes.
  5. Remove from heat and allow to stand for 20 minutes before serving.
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