Ingredients:
- 1 lb. dried large lima beans
- 1 tsp. salt
- .
- Sauce:
- 2 tbsp. salad oil
- 1 c. chopped onion
- 1 c. ketchup
- 1/2 c. light brown sugar, packed
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 6 slices bacon
Preparation:
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 vegetable 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°. 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.
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