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Add a photoServings: 6
Ingredients
- 1 lb dry small lima beans
- Â Â Bacon drippings as needed
- 1 Tbsp. sugar
- 1 Tbsp. dry mustard
- 1 tsp salt
- 1 dsh paprika
- 6 slc bacon
Directions
- Soak the dry limas overnight in water to cover. In the morning, pour off the liquid. Cover the beans with boiling water and boil 1/2 hour. Drain, reserving the water.
- Heat the oven to 325 degrees. Grease a 9-inch square baking pan with bacon drippings. Combine the sugar, mustard, salt and paprika. Make a layer of beans in the pan, then sprinkle with some of the seasonings. Make additional layers of beans and seasonings till they're all used up.
- Cover the beans with bacon slices. Pour the water in that the beans were boiled gently over the contents of the pan just to come even with the bacon slices. Bake the beans till they're very tender, 1 1/2 to 2 hrs.
- This recipe yields 6 servings.
- Comments: Dry limas are usually cooked with ham hocks, but this recipe combines them with bacon. The recipe was contributed by Mrs. Edward Tablespoons Smith to a 1923 cookbook put out by the Sarah Daft Home for the Aged in Salt Lake City. The home is still in operation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 398 | |
| Calories from Fat 123 | 31% |
| Total Fat 13.7g | 17% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 671mg | 28% |
| Potassium 1369mg | 39% |
| Total Carbs 50.39g | 13% |
| Dietary Fiber 14.5g | 48% |
| Sugars 8.56g | 6% |
| Protein 19.71g | 32% |
