This is one of those I-can-stretch-this-meal-a-little-further recipes. I’ll concur that serving creamed vegetables adds more calories and carbohydrates. I’ll also admit that it sure adds a comfort-food measure to the meal. This is also one of those there really isn’t a measurement recipe for this. You just eye-ball your amounts and go for it – and test it along the way.
Cook your lima beans (or peas, if you’d rather) until they are tender. Be sure to add the seasonings you like, including salt and pepper. Do not drain the water off the vegetables. Your measurements depend on how many people you are feeding. This recipe is good to serve four people. Once the vegetables are tender, mix about 1-2 tablespoons of flour with 1-2 teaspoons of sugar. The sugar helps the flour mix in better without becoming lumpy. (Some people add equal parts sugar and flour; some add more sugar than flour. It’s your choice, but in this recipe I’m trying to keep it lower on the calories.)
Add your flour mixture to the vegetables/water and stir until blended well.
Like this . . .
Pour milk into your pan and stir gently until everything is mixed well.
Allow it to simmer, which thickens the sauce. Stir occasionally.
You can add a dab of butter if you’d like, and be sure to test-taste to see if you need to add more seasoning.
After that? It’s ready to serve!
- 2 cups water
- 2 cups lima beans (baby or regular)
- salt and pepper
- 2 Tbsp. flour
- 2 tsp. sugar
- Milk - enough to thicken, about ½ cup or more
- dab of butter
- Cook vegetables in water until tender
- Season as desired
- Mix flour and sugar together
- Add flour/sugar mixture to the simmering vegetables
- Stir until well-mixed
- Add milk slowly, stirring constantly
- Bring mixture to a simmer and stir as it simmers until the mixture thickens
- Add a dab of butter if desired