you won't even notice they're lima beans
(1 rating)
This recipe for Lima Beans is the only way many of my family members will eat limas.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
4 Hr
Ingredients For you won't even notice they're lima beans
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1 lbdry baby lima beans
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water for soaking
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6 ccold water
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1/2 lbhardwood-smoked bacon
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2onions, chopped
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1 tspdry mustard
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1 Tbspmolasses
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2 Tbspmaple syrup
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1 cantomato soup
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dash of red pepper flakes, optional
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salt and pepper to taste
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2 cbean liquid, reserved.
How To Make you won't even notice they're lima beans
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1In a large bowl, cover lima beans in water to 3 inches over the beans. Soak overnight. Drain. In large heavy pot, cover beans with 6 cups fresh, cold water. Heat to boiling, skim. Turn heat down and simmer 1 hour. Drain beans, reserving 2 cups of the cooking liquid.
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2Place beans in a large heavy pot, cover beans with 6 cups fresh, cold water. Heat to boiling. Skim. Turn heat down and simmer 1 hour. Drain beans, reserving 2 cups of the cooking liquid. In heavy skillet, cook bacon. Drain and reserve fat. Remove bacon to a paper towel lined plate to drain. Add chopped onion to skillet with 1 Tbsp reserved bacon fat. Cook until soft, adding a little water as needed to soften/cook onions without browning them.
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3In large ovenproof crock, or cast-iron Dutch oven, combine beans, onion and bacon and add molasses, maple syrup, tomato soup, spices and 2 cups bean liquid. Bake for three hours at 300 degrees.
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