Infamous Lima Beans with Water Chestnuts

Cheri Clotiaux Stringer (originally from Karen Wiggins of the Birthday Club)

Yield: 4-6 servings

This recipe is called “Infamous” because one of the Birthday Club members, Chris the Gawdess (spelled with intent), is crazy for these beans. When it’s her birthday or when she’s hosting the dinner, she always requests this recipe and instructs Karen to make a double batch so that she can take home the leftovers. So being the “gawd” awful friends that we are, one year we took the container with her extra beans in it, emptied it of most of the beans except for about one small serving and put it back in the refrigerator. You couldn’t see in the container, so she had no idea that her container had no beans in it until she got ready to eat them the next day! Aren’t we mean? (Nov 2010)

1 (16oz) bag frozen baby lima beans

1/2 stick margarine

2 Tbsp red wine vinegar

2 tsp dill seed

1/4 tsp pepper

1/2 tsp salt

1/2 cup water chestnuts, thinly sliced 

Cook limas according to package. Heat in a saucepan the next 5 ingredients. 

Pour heated mixture over the cooked limas.