With a pot of lima bean stew on the stove, I sit and write the morning away, knowing a warm and filling lunch awaits me. The recipe is one I picked up in Reading, Pennsylvania many moons ago. I suspect it has German roots. Along with its geographical origins in Pennsylvania Dutch country, it contains “root” vegetables! It’s a simple recipe:

1 package (16 oz) dry lima beans

6-8 hotdogs/sausages. I make a vegetarian version using 1 can of Loma Linda Big Franks. Any vegan links would do.

1 onion diced

1 or 2 sliced carrots

1/2 cup oil such as Canola

Salt to season.

Soak beans overnight. Rinse the next morning and put in large pot.

Add rest of the ingredients, add water just enough to cover, bring to boil, then simmer about 45 minutes to one hour.

Hope you enjoy this hearty stew as much as I do!