| 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 |
ts |
Each salt and dried mustard |
| 1/4 |
ts |
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"
<rfalcon@MAILER.FSU.EDU> on Jan 21, 1997.
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