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–+ servings

Bean-pot Limas

Adapted from a recipe in the Casserole Cook Book, page 38.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Passive Time 8 hours
Course Side Dish
Cuisine American
Servings 8 servings

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.