Curried Limas And Chicken Wings

• 1 lb. dried lima beans
• 8 c. water
• 8 chicken wings
• 1/2 stick margarine
• 1 large onion, chopped
• 3 carrots, sliced
• 2 tsp. curry powder
• 1/4 tsp. ground cinnamon
• 2 Tbsp. flour
• 2 tsp. salt
• 1 c. milk
• 1 (10 oz.) pkg. frozen peas

1. Pick over beans and rinse under running water.
2. Combine beans and water in a large kettle; cover and soak overnight.
3. Bring soaked beans to a boil over low heat.
4. Partially cover and simmer 35 minutes or until beans are almost tender.
5. Cut each wing at joint to separate the 2 large sections.
6. Melt butter in a large skillet; add the wings and cook slowly until brown.
7. Remove wings to paper toweling to drain when brown.
8. Add onion, carrots, curry powder and cinnamon to fat remaining in skillet.
9. Saute until onion is tender.
10. Stir in flour and salt.
11. Drain beans, reserving liquid.
12. Reserve 2 cups; if needed, add enough water to have 2 cups of liquid.
13. Add remaining liquid to flour mixture; cook, stirring constantly, until thickened and boiling.
14. Add milk and peas; bring to a boil.
15. Combine beans, chicken wings and curry sauce in a 3 to 4-quart baking dish.
16. Cover.
17. Bake at 350u0b0 for 30 minutes or until beans are tender, stirring halfway through baking.

beans, water, chicken, margarine, onion, carrots, curry powder, ground cinnamon, flour, salt, milk, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869108 (may not work)