Lima Beans & Sausage

mary Armstrong


I like to use my small blue enamel roaster for baking.

Great served with crescent rolls and honey!

This recipe was given to me by Lois Osland (gr.6 teacher) in about 1979 or 1980.


★★★★★ 1 vote

A crowd
24 Hr
2 Hr 30 Min


  • 2 c
    large, uncooked lima beans
  • 1 1/2 tsp
  • 1 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    dark syrup
  • 1 tsp
    apple cider vinegar
  • 1 c
  • 1 lb
    polish sausage

How to Make Lima Beans & Sausage


  1. Soak the beans over night (or several hours). Pour off soaking water, discard, and add fresh water to cover. Simmer 1/2 hour. Drain, reserve cokking water.
  2. Dissolve the salt, sugar, syrup and vinegar in some of the cooking water. Put it into roaster with the beans. Add enough reserved water to cover.
    Bake 1 hour at 350 degrees, covered. (Watch...if it begins to dry out add a bit more of the reserved bean liquid).
  3. After 1 hour, add the cream and bake in oven 1 more hour. Add polish sausages about 1/2 hour after you add the cream.

Printable Recipe Card

About Lima Beans & Sausage

Course/Dish: Pork

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