o 375\u00b0F.
Place lima beans in a large saucepan, cover
our pressure cooker and set for one hour on high pressure
Place lima beans in a large bowl.
After washing beans well, cover with
br>Cook at low heat for 3 to 5 hours.
Drain dried lima beans, green lima beans, kidney beans and pork and beans.
Mix beans, onions, bacon, sugar, vinegar, mustard, salt and garlic powder together.
Mix well.
Put in a casserole dish and bake at 350\u00b0 for 1 hour.
Rinse and sort beans before adding to a pot
Place the lima beans into a large container and
and cover. Cook, stirring occasionally, for 1 hour, adding water as
Wash the lima beans and soak in cold water for about 1 hour (prolonged
Place lima beans in casserole.
Brown hamburger and onion in skillet.
Drain off grease and add tomato sauce and liquid from the beans.
Sweeten with brown sugar to taste.
Simmer for about 15 minutes.
Pour over lima beans and bake at 350\u00b0 for one hour or less.
Wash and pick over beans.
Cover with cold water; let stand for awhile or overnight.
Drain; put into a pan.
Add 3 cups water, tomatoes, green peppers, onion and syrup.
Mix paprika, salt and mustard; stir into mixture.
Cook until almost tender. Render bacon; add and cook until beans are done.
Add more water as needed.
May also be baked in the oven.
Place cooked lima beans in casserole dish.
Combine remaining ingredients and mix well.
Pour over beans.
Bake at 350\u00b0 for 45 minutes.
In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.
Cover beans with water; bring to a boil and simmer over a medium fire
for
1
hour.
Add
crisp crumbled bacon, salt, pepper and onion.
Cover
and cook until beans are tender, not mushy.
Serve hot.
Serves 10 to 12.
Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.
Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
Rinse lima beans.
Add to boiling water and boil for about 2 minutes. Remove from stove. Cover pot and let it stand for about 1 hour.
Combine beans with garlic salt in large saucepan.
Add enough water to cover.
Let stand overnight; drain.
Fry bacon in skillet until crisp.
Remove bacon to paper towels to drain.
Crumble. Add soup and brown sugar to bacon drippings in saucepan; mix well. Stir in onion, salt and pepper.
Combine soup mixture and bacon with lima beans in baking dish.
Bake at 300\u00b0 for 3 to 4 hours or until beans are tender, stirring occasionally.
May simmer on stove top if preferred.
Yield:
10 servings.
Soak beans overnight.
Cook lima beans in salted water with cover until done.
Mix rest of ingredients and pour beans in covered casserole.
Place slice of ham or Canadian bacon on top, if desired.
Bake at 300\u00b0 for 1 1/2 hours.
Serves 8.
Wash lima beans.
Soak overnight in an 8-quart pot.
Mostly full of water.
Cook in the same water for about 1 1/2 hours until the skin cracks when blown.
(Caution:
Water foams over very easily.)
Drain and add bacon, sugar, catsup and mustard.
Bake in 375\u00b0 oven for 1 hour or until tender.