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
- onions, chopped
- 1 tsp
- dry mustard
- 1 Tbsp
- 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.
How to Make You Won't Even Notice They're Lima Beans
- 1In 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.
- 2Place 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.
- 3In 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.