1 lb. baby lima beans
1 c. chopped onion
1 1/2 c. chopped celery
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
3 c. milk
1 (16 oz.) can tomatoes
1 (16 oz.) can whole kernel corn
1/4 lb. sharp Cheddar

Sort and rinse lima beans. Cover with water. Boil 2 minutes. Remove from heat. Soak 1 hour. Rinse. In a large pot, cook beans in 6-8 cups hot water with salt. Cook until tender (about 1 hour). Do not drain.

Meanwhile, cook onion and celery briefly in butter, in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring to a boil. Add beans, liquid and remaining ingredients. Heat all to boil. For extra zip, add a few dashes of bottled hot sauce.