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you won't even notice they're lima beans

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

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

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 4 Hr

Ingredients For you won't even notice they're lima beans

  • 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
    tomato soup
  • dash of red pepper flakes, optional
  • salt and pepper to taste
  • 2 c
    bean liquid, reserved.

How To Make you won't even notice they're lima beans

  • 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.

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