| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Dried lima beans, soaked |
| overnight in | ||
| 1 1/2 | qt | Water |
| 2 | Sliced onions | |
| 1 1/2 | lb | Diced salt pork or bacon |
| 1 | c | Reserved liquid |
| 1/4 | c | Dark molasses |
| 1/3 | c | Catsup |
| 1 | t | Each salt and dried mustard |
| 1/4 | t | Pepper |
INSTRUCTIONS
(the long version from Edith Trouts, my Mom) Soak 1 pound dried lima beans overnight in 1 1/2 quarts water. Do not drain water. Add 2 sliced onions, 1 1/2 lbs. diced salt pork or bacon and simmer until tender. Drain and reserve liquid. To 1 cup reserved liquid, add 1/4 cup dark molasses, 1/3 cup catsup, 1 teaspoon each salt and dried mustard and 1/4 teaspoon pepper. Put beans in large casserole and pour mixture over beans. Sprinkle with brown sugar and baked in preheated 425 degree oven for 45 minutes. Posted to EAT-L Digest 20 Jan 97 by "Raymond F. Falcon" <jtfalcon@embarqmail.com> on Jan 21, 1997.
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