1 1/2 c. lg. dry lima beans (12 oz.)
3 c. cold water
1 (16 oz.) can tomatoes, cut up
1/4 c. chopped onion
1/2 tsp. salt
1 (12 oz.) can luncheon meat, cubed
1 beef bouillon cube
1/8 tsp. pepper
1 c. milk
3 tbsp. flour

May substitute 1 cup reconstituted nonfat dry milk.

Rinse beans; place in large saucepan and add water. Bring to boiling, cover and simmer 2 minutes. Remove from heat and let stand 1 hour (or add beans to water and soak overnight). Do Not Drain. Add tomatoes, onion and salt; cover and simmer for 1 1/4 hours. Add luncheon meat, bouillon cube and pepper. Bring to boiling, reduce heat and simmer 15 minutes, stirring occasionally.

Combine milk and flour; add to stew mixture. Cook, stirring constantly, until thickened and bubbly. 8 servings.