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Baked Lima Beans and Bacon

Cleaning out garages is an awful job, and I put it off until mine was so overstuffed I couldn't jam in anything more. But there are rewards too, like finding old kitchen treasures and remembering the wonderful food associated with ... Read more

Total time: 2 1/2 hours plus 8 hours soaking | Serves 6
  • 1 pound dried small lima beans
  • Bacon drippings
  • 1 tablespoon sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • Dash paprika
  • 6 slices bacon

Step 1Soak the dried limas overnight in water to cover.

Step 2In the morning, pour off the liquid. Cover the beans with boiling water and boil 1/2 hour. Drain, reserving the water.

Step 3Heat the oven to 325 degrees. Grease a 9-inch square baking pan with bacon drippings.

Step 4Combine the sugar, mustard, salt and paprika. Make a layer of beans in the pan, then sprinkle with some of the seasonings. Make additional layers of beans and seasonings until they're all used up. Cover the beans with bacon slices. Pour the water in which the beans were boiled gently over the contents of the pan just to come even with the bacon slices.

Step 5Bake the beans until they're very tender, 1 1/2 to 2 hours.

Note: Dried limas are usually cooked with ham hocks, but this recipe combines them with bacon. The recipe was contributed by Mrs. Edward T. Smith to a 1923 cookbook put out by the Sarah Daft Home for the Aged in Salt Lake City. The home is still in operation.
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