Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Baked Lima Beans

List of Ingredients




1 lb. dried baby lima beans
1 onion
1 slice bacon cut into small pieces
1/4 cup molasses
2 tbs. catchsup
1 tbl. dry mustard
1/2 tsp. salt
1/4 tsp. prepared horseradish
dash cayenne pepper
1/8 lb. salt pork, scored

Soak the dried lima beans overnight, according to package directions. Drain,
reserving the liquid.

Put the beans in a heavy kettle (Dutch over), cover with warm water and
simmer for about an hour. Drain, reserving this liquid also. To the beans,
add the catchup, mustard, horserdish, bacon, molasses, salt, and cayenne.

Put the onion in the bottom of a bean pot. (Again, I use a Dutch oven
because the only beaan pot I have has a snake plant growing in it.) Pour the
bean mixture over it and bury the salt pork on top of the beans, leaving the
rind exposed. Add enough of the bean water that you saved to cover the beans.

Bake uncovered in a slow over (300') for 5-6 hours, adding more of the saved
water during cooking if necessary to keep them from drying out. Remove the
cover during the last 1/2 hour of cooking to brown the salt pork.

4-5 servings



Recipe



This is an heirloom

Sue [owner]