My name is Dolores and I am looking for a recipe for a Lima Bean Side Dish. They sell it around here however, I would like to make it for my dh as it is a favorite with him. I believe it is a PA Dutch recipe but I could be wrong. I have done some looking and found this board in my search. If anyone can help, please post it? I would be so grateful!!! OOPS, it has a tomato base and I don't know much more about it other than it is served hot.
Last Edit: Jul 23, 2003 13:14:22 GMT -6 by LoriMcG
Post by cuteascountry_Shortcake on Jul 24, 2003 23:39:29 GMT -6
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
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
Thank you for the great recipes!!! I'm really not sure about what is in the lima's however ALL three sound very good! I will make each one for my dh one by one and see what he thinks. He's bound to like one of these, he appreciates everything I do to make him happy. It's the small things that count with him.