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1 small potato cut into thumb size dices.
2 cups of water
1 can of lima beans
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cut up 1 small potato into thumb size dices. Boil on med. boil for 10 minutes in 2 cups of water.
2. Add 1/2 teaspoon salt, pinch of white pepper. Turn heat down to low and add 2 large tablespoon of butter. While stirring, add 2 tablespoons of flour. Keep stirring softly until all the flour is all dissolved and it makes thick gravy.
3. By now the potatoes will just be starting to loose their square shape and start to look more rounded, but still firm in the middle. This is exactly what you want because the outer edges of the potatoes that mix with the flour water is actually what makes the flavor of the gruel so good.
4. Now add 1 can of lima beans. This will thin the gravy down a bit. The dish will turn out to be 1/3 gravy and 1/3 potatoes 1/3 beans.
You serve each person a cottage style bowl of their very own, with a huge wedge of warm crusted bread. No fork for this meal! You just sop up the gravy and chunks of potatoes with the bread and wash it down with a cold glass of milk. You just cannot eat
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