Be the first to Ingredients:
- 2 cups dried lima beans
- 4 cups water with 1 teaspoon salt
- 1 tablespoon minced parsley
- 1/4 teaspoon pepper
- 1/2 pound salt pork, rind removed, cut in 1/4-inch pieces
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped celery
- 1/4 cup finely chopped carrot
Preparation:
In a heavy skillet, fry salt pork pieces until browned. Remove all but about 4 to 6 tablespoons of drippings; add onion, celery, and carrot. Sauté vegetables until onion begins to brown. Spoon onions and carrots over the beans. Evenly pour hot bean liquid over beans just to cover. Sprinkle drained browned salt pork over top. Bake for 60 minutes at 350°, until beans are tender. Serve hot, with cornbread.
Serves 6 to 8.
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