Bean Pot Limas
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A home-kitchen version of bean pot limas, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 lb. (2 1/2 c.) large dry lima beans
- 6 c. water
- 1/4 lb. salt pork
- 1 medium onion, sliced
- 2 tsp. salt
- 1/2 tsp. dry mustard
- 1 Tbsp. vinegar
- 1/3 c. dark molasses
- 1/3 c. chili sauce
Method
Rinse beans.
Soak in cups water overnight.
Do not drain. Cover and simmer over low heat until tender, about 30 minutes (do not boil).
Drain (reserving bean liquid).
Cut salt pork in half, grind or finely chop one piece, score the other piece.
Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses and chili sauce.
Pour into 2-quart bean pot or casserole, top with salt pork slice.
Cover and bake in slow oven at 300° for 2 1/2 hours, uncovering last 30 minutes. You may want to add more hot bean liquid or hot water during baking.
Makes 8 servings.
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