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Ingredients:
- 2 cups dried lima beans
- 4 cups water
- 1 tablespoon minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound salt pork, cut in 1/4-inch pieces
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
Preparation:
Soak beans overnight in cold water to cover. Simmer in 4 cups of water until tender, about 30 to 45 minutes. Drain, reserving liquid. Put lima beans in greased 11x7-inch baking dish; sprinkle with parsley, salt, and pepper.
Fry salt pork in a skillet until golden. Remove and reserve salt pork pieces. Pour off all but 4 to 5 tablespoons of the drippings. Sauté onion, carrot, and celery in the drippings until onion begins to brown, about 5 to 7 minutes. Spoon vegetables over the beans. Add about 2 to 2 1.2 cups of hot bean liquid, or enough to cover beans. Sprinkle with the browned salt pork pieces. Bake at 350° for about 1 hour, or until beans are tender.
Serves 6 to 8.
Serves 6 to 8.
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