| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Beans, Vegetables | 24 | Servings | |
INGREDIENTS
| 2 | lb | Dry lima beans, small |
| 3 | qt | Boiling water |
| 8 | oz | Salt pork, finely diced |
| 1/4 | c | Instant minced onion |
| 3 | T | Prepared mustard |
| 2 | t | Worcestershire sauce |
| 2 | t | Chili powder |
| 1/8 | t | Garlic powder |
| 2 | Tomato soup, condensed 10 | |
| 1/2-oz each | ||
| 1/4 | c | Vinegar |
| 1 1/3 | T | Brown sugar |
| 2 | c | Bean cooking liquid |
INSTRUCTIONS
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Add beans to boiling water; return to boiling. Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred). Cook beans slowly until tender, about 45 minutes. Drain; save 2 cups cooking liquid. Brown salt pork with onion. Mix remaining ingredients with salt pork mixture. Add beans; stir gently. Pour one-fourth of mixture into each baking pan. TO SERVE WITHOUT FREEZING Preheat oven to 400ø F. (hot). Bake 30 minutes. TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN FOOD Preheat oven to 400ø F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 hour or until center is hot. NOTES : This recipe is for 24 servings (about 1/2 cup each). Directions aregiven for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen. Recipe by: USDA Bulletin #40, 1973, (0100-02712) Posted to MM-Recipes Digest by jspadley@juno.com (John S Padley) on Apr 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 8.1mg
Sodium: 369.6mg
Potassium: 192.6mg
Carbohydrates: 11.7g
Fiber: 3.5g
Sugar: 1.8g
Protein: 4g