Bean Pot Lima's Recipe

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Bean Pot Lima's

Deanna Rodgers


Over 50 years ago my husband and I traveled to visit his aunt in Dearborn, Michigan and she fixed this dish. It was wonderful, she gave me the recipe and I've never changed a thing.I have always made it just the way it was written. I usually serve this with just a pan of cornbread and a light desert.

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45 Min


2 Hr 30 Min


1 lb
large dry lima beans
6 c
2 tsp
1/2 tsp
dry mustard
1/2 lb
bacon, chopped
1 Tbsp
apple cider vinegar
1 large
onion, chopped
1/3 c
chili sauce
1/3 c
brer rabbit dark mollasses

Directions Step-By-Step

Rinse and drain beans, soak in the 6 cups water, over night.
In the morning DO NOT RINSE OR DRAIN. Cover and simmer over low heat until tender, about 30 minutes. DO NOT BOIL. When tender drain and reserve liquid.
In a large bowl combine beans, chopped bacon and 2 cups of the reserved liquid. Add chopped onions and remaining ingredients. Pour into a well greased 2 quart baking dish.
Bake covered in pre-heated 300 degree oven for 2 hours. Uncover and bake 30 longer.

Note: Add hot water if it seems to be getting to dry.

About this Recipe

Course/Dish: Side Casseroles