Soak dry lima beans in water overnight.
Cook (not soft).
Fry bacon until crisp; remove bacon and crumble.
In bacon fat, saute onions and chopped celery.
In other saucepan, mix molasses, catsup, mustard, sugar and salt.
Add this to beans.
Place all ingredients in baking dish.
Add crumbled bacon on top.
Bake at 250\u00b0 for 1 hour.
Drain dry lima beans, green baby lima beans and kidney beans. Add to baked beans.
Remove fried bacon and add onion to bacon drippings, saute.
Add brown sugar, vinegar, dry mustard, salt and garlic powder.
Mix all together well.
Add to bean mixture in large pan.
Bake in a 350\u00b0 oven for about 1 hour.
Makes about 3 1/2 quarts.
1/2 cups large dry lima beans, rinsed, into a large
Wash dry lima beans.
Cook in a 2-quart boiler over medium heat for 1 1/2 hours, adding water as needed.
Add ham hock or ham bone along with salt and 4 tablespoons of bacon drippings and cook for 1 more hour, adding water as needed.
Beans should be tender and juice thick.
Serve with Salmon Patties and sliced onion.
Cook dry lima beans with ham until almost done.
Combine with sugar and catsup and bake for 45 minutes at 350\u00b0.
o make this stew, soak beans in water to cover. (Skip
large pot add pinto beans, and fill with water.
r halve them. Steam the beans for a few minutes until
.
For the beans:
Soak the dry beans overnight in water
Preheat oven to 425 degrees F (220 degrees C).
Spread garbanzo beans in a baking dish and pat dry with a paper towel.
Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
set aside.
Rinse the beans and place in a microwave
Place dry beans in a fine colander and pick out any stones you see.
Rinse.
Place in a large pot and add the water.
Bring to a boil-boil for 4 minutes, cover and remove from heat.
Let stand for 1 hour.
Drain.
Cover the beans with the remaining 6 cups water, add the lard and onion.
Bring to a simmer over medium low heat.
Partially cover and simmer until they are fully tender, about 90 minutes to 2 hours.
Stir often to prevent sticking and scorching.
Season with salt and serve.
Soak the red beans at least 24 hours, longer
br>Snap off tips of beans at the stem end; place
Wash beans and place in a large
or 5 minutes. Add green beans; cook, uncovered, for 8 minutes
cook 1 minute, Add green beans, chicken and sauce, cook 1
If using dried beans, soak the beans overnight in cold water. Drain
Preheat oven to 425 degrees.
Place beans, oil, almonds, sage, salt and pepper in a baking dish and toss to combine.
Top with butter and roast for 15 minutes until the beans are tender and golden.
Place roasted beans in a bowl and pour the butter mixture over to serve.
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.