Barbecued Limas
Source of Recipe
"Nana" to Bubbe & Alex
2 cups dried limas, large
1/4 pound salt pork, cut in 1/2" cubes
1 small onion, sliced
1 clove garlic, chopped
1 1/2 tablespoons prepared mustard
1 1/2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 can tomato soup, (10 oz)
1/3 cup vinegar
4 to 6 strips of bacon
Soak limas [overnight]; drain. Add water to cover up the salt pork [and limas]. Cook slowly until tender (not all to pieces). Reserve 1 1/2 cups liquor. Brown onion and garlic in some bacon drippins. Add remaining ingredients except limas. Cook 5 minutes. Alternate limas and sauce in greased casserole. Top with strips of bacon. Bake in hot oven 400 degrees 30 minutes.
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