Lima Beans Bretonne
A recipe from the Sneaky Kitchen
1 Tbsp olive oil
1 Tbsp butter or non-hydrogenated margarine
1 medium onion, chopped
1/2 medium green pepper, chopped
1 large stalk of celery, chopped
1 clove garlic, minced
1/2 cup dry white cooking wine
1 16-oz can lima beans, drained OR
    1 10-oz pkg. frozen limas, cooked and drained
1 cup crushed tomatoes
1-1/2 teaspoon sugar
1/2 tsp dried oregano flakes
1/2 tsp dried basil
black pepper to taste

Heat oil and butter in a large skillet or chicken fryer over medium heat. Add chopped onion, green pepper and celery & sauté until onion starts to brown.  Add garlic & sauté a minute longer.  

Add white wine and drained limas & bring to a boil.  Turn heat low & simmer for about 10 min. or until wine is mostly reduced.  Add tomatoes and seasonings.  Simmer another ten min.

Serve as a side dish, or-- believe it or not-- over spaghetti. Cook 1/2 lb. spaghetti. Add a Tbsp of olive oil & 1/4 cup grated cheese to the drained pasta. Place on a plate & add limas. Extra grated cheese is good, too.