Hi Delores,
It's a bit difficult to tell what side dish you might be making reference to.
For starters, here are some recipes that seems to resemble the Baked Lima Beans Casserole that I remember being popular at picnics. Please let me know if I am way off track here.
I'll be happy to keep looking.
-Shortcake
southernfood.about.com/library/comm/blbb164.htmBarbecued Lima Beans
1 lb. dried large lima beans
1 tsp. salt
Sauce:
2 tbsp. salad oil
1 c. chopped onion
1 c. tomato catsup
1/2 c. light brown sugar, packed
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
6 slices bacon
Salad oil
Cover beans with 5 cups cold water. Refrigerate covered overnight. Next day, turn beans and liquid (do not drain) into a 5 quart kettle or Dutch oven; add 1 teaspoon salt. bring to boiling; reduce heat and simmer gently, covered and stirring occasionally, 1 hour, or until beans are tender and liquid is almost absorbed. Meanwhile, make sauce: in 2 tablespoons hot salad oil in large saucepan, saute onion until tender, about 5 minutes. Add remaining sauce ingredients and 1 cup water. Bring to boiling, stirring; simmer, uncovered, 5 minutes. Preheat oven to 350 degrees. Drain beans; reserve 1/4 cup liquid. In kettle, combine beans 1/4 cup reserved liquid and sauce; mix well. Turn into 2 quart casserole or baking dish. Bake covered, 1 hour. meanwhile, saute bacon until crisp; drain on paper towels. Remove cover from lima beans. Arrange bacon over top. Bake uncovered, 10 minutes.
Makes 8 servings.
BBQ Lima Beans
1 pound dried baby lima beans, soaked overnight
4 slices bacon, fried and set aside
1/2 c. onion, diced
1/3 c. celery, diced
1/3 c. green pepper, diced
2 cloves garlic, crushed; optional
1 lg. (28oz) can tomatoes (packed in puree)
1/4 c. light molasses
1 tsp. vinegar
1 tsp. A-1 sauce
1 tbsp. brown sugar
1/4 tsp. mustard
2 tsp. salt
Pepper to taste
Boil beans in 4 cups salted water for about 1 hour, until tender. Meanwhile saute onion, celery, green pepper, and garlic. Stir in remaining ingredients. Add crumbled bacon to sauce. Drain beans and add to sauce mixture. Bake in oven at 375 degrees for 1 1/2 to 2 hours.
Barbecued Limas
Southern Recipes, Methodist Church, Lambert, MS 1949
2 cups dried limas -- large
1/4 pound salt pork -- cut in 1/2" cubes
1 small onion -- sliced
1 clove garlic -- chopped
1 1/2 tablespoons prepared mustard
1 1/2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 can tomato soup -- (10 oz)
1/3 cup vinegar
4 to 6 strips of bacon
Soak limas [overnight]; drain. Add water to cover up the salt pork [and limas]. Cook slowly until tender (not all to pieces). Reserve 1 1/2 cups liquor. Brown onion and garlic in some bacon drippins. Add remaining ingredients except limas. Cook 5 minutes. Alternate limas and sauce in greased casserole. Top with strips of bacon. Bake in hot oven 400 degrees 30 minutes. Serves 8. (From the Southernfood about.com newsletter -
" A recipe for tangy baked limas with a homemade barbecue sauce and bacon."
About Southern U.S. Cuisine