Mom’s Baked Lima Beans (the Long Version)

Although Christians cannot cherish religious pluralism, they must tolerate it… By tolerance I mean allowing other people to hold and to defend their own religious convictions. Tolerance does not mean that everyone has to agree with everyone else. That would not be tolerance at all. The word tolerance itself assumes disagreement, that there is something that must be tolerated. Tolerance thus applies to persons, but not to their errors. It does not require me to endorse your worldview. If you are not a Christian, I do not endorse your worldview. In the context of a friendship I will even try to talk you out of it… Yet it carries out these arguments with humility and civility.

Philip Graham Ryken

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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