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Barbequed Lima Beans




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from the American Dried Bean Board
Author Unknown


List of Ingredients




2 cups large dried lima beans
8 cups water
1/4 cup bacon cut into 1/2 inch pieces (If desired cook and drain before adding. May substitute bacon TVP)
1 small onion chopped
1 clove garlic, minced
1/2 cup cf margarine
1 tsp prepared mustard
2 tsp Worcestershire sauce (check GF status)
1 1/2 tsp chili powder
1 8oz. can tomatoes
2 Tbsp brown sugar
2 Tbsp vinegar
1/4 pound bacon slices (If desired cook and drain before adding. May substitute bacon TVP)


Recipe



Sort and rinse beans; do not soak.

In a 4 quart saucepan, combine rinsed beans, water, and 1/4 lb diced bacon.

Bring to a boil; reduce heat.

Cover and simmer until beans are almost tender ( 1-1 1/2 hours), checking several times.

Add hot water as needed to keep beans just covered while cooking.

Drain, reserving 1/2 cup liquid.

Cook onion and garlic in margarine until soft.

Add remaining ingredients except drained lima and bacon slices.

Cook 5 minutes add to lima beans.

Place in a greased 2-quart casserole; top with sliced bacon.

Cover, bake for 2 hours at 350 deg., Adding reserved bean liquid if needed.

Makes 8-10 servings