1 lb. dried lima beans
3 c. water
8 chicken wings (1 1/4 lbs.)
1/4 c. butter
1 c. onions, chopped
3 carrots, diced (1 1/2 c.)
2 tbsp. flour
2 tsp. salt
1 c. milk
1/2 pkg. frozen peas
1 tsp. curry powder (opt.)

Wash beans and cover with water and let soak overnight. Bring soaked beans to a boil and let simmer for 35 minutes, partly covered. Cut chicken wings at joint to separate. Melt butter in large pan, add chicken wings and brown. Cook slow, turn and brown on each side. Drain on paper towels. Add onions and carrots to fat remaining in skillet. Saute until onions are tender. Stir in flour and salt.

Drain beans and reserve 2 cups of liquid (if not enough, add some). Add liquid to flour mixture, stirring constantly until thickened; add peas and milk and bring to a boil. Put beans in a 4 quart casserole. Place chicken wings on top. Pour all liquid over and stir into beans. Cover and bake at 350 degrees for 30 minutes or until beans are tender. Stir halfway through cooking.