1 cup lg. dry lima beans
4 1/2 cups water
1/4 cup all-purpose flour
1/2 cup cold water
1 (8 oz.) can tomatoes, cut up (about 1 cup)
1 cup chopped celery
1 cup sliced carrots
1/2 cup chopped onions
2 tsp. salt
1 bay leaf
1/4 cup fine dry bread crumbs
1/2 tsp. salt
1/4 cup milk
1/4 tsp. Worcestershire sauce
1 lb. ground beef

Rinse beans; place in Dutch oven. Add 4 1/2 cups water and soak overnight or (bring to a boil, cover and simmer 2 minutes. Let stand 1 hour.) Do not drain.

Combine flour and cold water. Stir into beans. Cook and stir until bubbly. Add vegetables, 2 teaspoons salt and bay leaf. Bring to a boil. Cover. Bake in a 350°F oven for 1 1/2 hours.

Combine crumbs, the remaining 1/2 teaspoon salt, milk, Worcestershire sauce and ground beef. Mix well. Shape into small meatballs. Brown in frying pan. Add to stew, cover and bake 45 minutes more.

Makes 6 servings.