Bean-pot Limas
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2½ cups dry large lima beans
- 113 grams salt pork, or bacon, (4 oz)
- 1 medium onion, sliced
- 2 teaspoons salt
- ½ teaspoon dry mustard
- ⅓ cup molasses
- ⅓ cup chili sauce
- 1 tablespoon vinegar
Instructions
- Rinse the beans, soak in 6 cups of water overnight. Do not drain.
- Simmer on low heat, covered, do not boil, until just tender, about 30 minutes.
- Drain broth into a measuring cup, reserving the bean broth.
- Cut the salt pork or bacon in half, chop one half, and separate the other half into strips.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole.
- In a mixing bowl, add the beans, chopped salt pork, 2 cups of the bean broth, onion, mustard, molasses, chili sauce, and vinegar. Mix together.
- Pour mixture into the casserole and spread out evenly. Top with the salt pork slices.
- Cover and bake for 2 hours. Uncover and continue baking for 30 minutes. If the beans look dry, and more bean broth or hot water.
- Serve and enjoy.
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