You Won't Even Notice They're Lima Beans

Kathie Carr

By
@kathiecc

This recipe for Lima Beans is the only way many of my family members will eat limas.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

4 Hr

Ingredients

1 lb
dry baby lima beans
water for soaking
6 c
cold water
1/2 lb
hardwood-smoked bacon
2
onions, chopped
1 tsp
dry mustard
1 Tbsp
molasses
2 Tbsp
maple syrup
1 can(s)
tomato soup
dash of red pepper flakes, optional
salt and pepper to taste
2 c
bean liquid, reserved.

Directions Step-By-Step

1
In a large bowl, cover lima beans in water to 3 inches over the beans. Soak overnight. Drain.
In large heavy pot, cover beans with 6 cups fresh, cold water. Heat to boiling, skim. Turn heat down and simmer 1 hour. Drain beans, reserving 2 cups of the cooking liquid.
2
Place beans in a large heavy pot, cover beans with 6 cups fresh, cold water. Heat to boiling. Skim. Turn heat down and simmer 1 hour. Drain beans, reserving 2 cups of the cooking liquid.

In heavy skillet, cook bacon. Drain and reserve fat. Remove bacon to a paper towel lined plate to drain.
Add chopped onion to skillet with 1 Tbsp reserved bacon fat. Cook until soft, adding a little water as needed to soften/cook onions without browning them.
3
In large ovenproof crock, or cast-iron Dutch oven, combine beans, onion and bacon and add molasses, maple syrup, tomato soup, spices and 2 cups bean liquid. Bake for three hours at 300 degrees.

About this Recipe

Course/Dish: Vegetables