Greek Mr. Manetta’S Butter Beans And Sausages ( Dry Lima Beans)

• 1 lb fresh pork italian garlic sausage (preferably seasoned with fennel)
• olive oil
• 2 cups finely chopped onions
• 3 large pressed garlic cloves
• 1 (1 lb) can peeled whole tomato, broken up
• 1 (8 ounce) tomato sauce
• 1/2 teaspoon sugar
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper, freshly ground
• 1 1/2 cups dried large lima beans
• 3/4 cup chopped fresh parsley

1. In an oiled large, heavy frying pan, bake sausages in a 350u0b0F oven, turning once, until lightly browned, 20 to 30 minutes. Remove and cut into 2-inch diagonal slices. Add enough oil to frying pan to make 3 tablespoons. Add onions and saute until limp. Stir in remaining ingredients except 1/4 cup of the parsley. Cover and simmer for about 45 minutes, stirring occasionally. Sprinkle with remaining parsley. Makes 4 to 5 servings.
2. COOKED LIMAS. Put 1 1/2 cups large dry lima beans, rinsed, into a large kettle. Add enough cold water to cover deeply. Heat to boiling; boil for 2 minutes; remove from heat, cover, and let stand for 1 hour. Drain, rinse, and cover with fresh salted water. Heat to boiling, then gently boil, uncovered, until beans are tender, about 45 minutes; drain.
3. SUGGESTED ACCOMPANIMENTS: Cooked chard dressed with oil, vinegar, salt, and pepper served at room temperature. Large bread sticks or crusty bread. Full fruity red table wine, as a hearty California Zinfandel. Chilled fresh orange segments.
4. Woman's Day.

pork italian garlic sausage, olive oil, onions, pressed garlic, tomato, tomato sauce, sugar, salt, black pepper, beans, fresh parsley

Taken from www.food.com/recipe/greek-mr-manetta-s-butter-beans-and-sausages-dry-lima-beans-303144 (may not work)