Baked Lima Beans
Jacie Denton
ingredients
- 2 cups (1 lb.) dried lima beans
- 1 tsp. salt
- 8 slices bacon
- 1 1/2 tsp. dry mustard
- 1 tsp. ground ginger
- 1/4 cup brown sugar, packed
- 1 medium onion, peeled and stuck with 3 whole cloves
- 1/2 cup sliced onion
- 1/2 cup catsup
directions
- 1
Cover beans with 8 cups water, refrigerate, and cover overnight.
- 2
The next day over medium heat, cook beans and salt in the same water, uncovered until beans are tender and skins burst. Drain and reserve liquid.
- 3
Preheat oven to 350 degrees.
- 4
In 2 1/2 quart casserole, place half the bacon, the beans and the remaining ingredients, combined with 1 cup reserved bean liquid. Cover with the rest of the bacon.
- 5
Bake uncovered for 50-60 minutes or until tender. Add more bean liquid during cooking if necessary.
notes
This is a great side dish item on a cold and rainy day.
Source: Erma Strayer
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