Creole Lima Beans is one of my all time favorites! If you like Baby Lima's your sure to enjoy this Louisiana cooking recipe!

3 - 15 oz. cans Baby Lima Beans (I like Trappey's)
1 - 15 oz. can stewed tomatoes
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1/2 cup green onions chopped
1 - 2"X2" piece of Salt Meat, pickled pork, or 4 slices of bacon
1/2 tsp Worcestershire sauce
1/2 tsp. sugar
Salt and pepper to taste

In a pot, sauté the onions and meat until light browning occurs on the edges of the onions. Drain off the grease if you used bacon. Add stewed tomatoes, bell pepper, green onions and celery and cook about 30 minutes on a med-low fire stirring frequently. Break up the large pieces of stewed tomatoes with a spatula.

Drain and add the canned lima beans. Add about 1/2 cup of water. Add seasonings and continue to cook on a med-low fire about 10 minutes, add a little water if needed and stir occasionally (they will burn). Lower heat to a simmer, cover and cook another 30 minutes.