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For the lima beans: 1.
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Sort through and rinse the beans.
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2.
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Bring half of the water and the lima beans to a boil in a medium sized pot.
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3.
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Boil for 2 minutes and remove from heat.
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Put the lid on the pot.
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4.
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Let the beans stand covered for one hour.
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5.
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Drain and rinse the lima beans, put them back into the pot and add the remaining (fresh) water.
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6.
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Bring the lima beans to a low simmer and cook until desired tenderness, about 1 to 1 1/2 hours.
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7.
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Drain any remaining liquid.
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For the rice: 1.
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In a small saucepan, bring the water to a boil.
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2.
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Pour in the rice and lower the heat to a simmer.
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3.
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Cover and simmer for 5 minutes.
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4.
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Remove from heat and let it stand for 5 more minutes or until all the water has been absorbed.
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For the casserole: 1.
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Preheat oven to 350 F. In a 1 1/2 quart casserole dish, combine the can of tomatoes, rice, drained lima beans, salt, pepper and garlic powder.
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2.
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Top with shredded cheese and tomato slices.
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3.
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Bake at 350 F for 25 minutes or until cheese is melted and casserole is warmed through.
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NOTES: You may need more or less salt depending on if you salt the rice or lima beans when cooking or if the can of tomatoes has salt added.
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I like to taste the casserole before putting it in the oven and adjust the seasonings accordingly.
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You can use 1 cup frozen lima beans in place of the dried beans if you want to save some time.
