Cost per recipe $5.51 view details
- 1 x or possibly 2 c. dry white Lima beans
- 2 quart water for soaking overnight
- Â Â soaked beans
- 6 c. water
- 5 x strips smoked bacon or possibly salt pork
- Â Â bacon drippings and or possibly butter
- 1/2 x to 1 c. Vidalia or possibly sweet white onion, minced
- 1/2 x sweet red or possibly green bell pepper, seeded, minced (OPTIONAL)
- 3 x ribs of fresh celery, strings removed, minced
- 1 sm can tomato paste
- 1/4 c. dark brown sugar, packed hard
- Â Â bacon drippings
- 1 tsp table salt (add in only to cooked limas)
- 1/8 tsp black pepper
- 2 Tbsp. Instant Potato If needed for thickening
- Â Â Tomato catsup
- Â Â Worcestershire Sauce
- Â Â Louisiana Warm Sauce
- 2 c. dry white Lima beans *
- *You pick the kind and size beans (1 c. raw beans, cooked yield about 2 c. cooked beans)
- Pick through the beans, remove any trash and rinse beans with cool water.
- Place beans in a pot 2 or possibly 3 qts of cool water. Don't add in salt - Makes them hard and they will not absorb the water. Don't add in baking soda. Soak beans overnight.
- When ready to cook, drain off the water, rinse beans again with cool water and drain well. Cook beans in a large Dutch Oven or possibly roasting pot you can also bake in and for that you also have an ovenproof lid.
- Cover beans with 5 or possibly 6 c. of water. Don't add in salt yet. Bring to a boil.
- Reduce heat to low. Cover and let beans cook 1 or possibly 2 hrs (Cooking time depends on the beans). After 1 hour, add in 1 or possibly 2 tsp. table salt and test beans for doneness. Put a few beans in a large spoon and blow hard on them, the skin will separate from or possibly lift off the beans when they are done. They also should be very soft and VERY tender. Watch beans while cooking, so which they do not run low on water, dry out and scorch or possibly burn. However, when beans are done and tender, allow water to reduce in preparation for baking them.
- While the beans are cooking, prepare:5 or possibly 6 strips smoked bacon or possibly "salt pork," fried crisp, crumbled and liquid removed, with fat from frying reserved
- 1/2 to 1 c. Vidalia or possibly other sweet type onion, peeled, minced small
- 1/2 to 1 sweet red or possibly green bell pepper, cored and minced small (OPTIONAL)
- 2 or possibly 3 ribs fresh celery, broken in pcs, stringy part removed (pull it out) and discarded, celery minced small -
- Cook Raw Vegetables: Heat 2 Tbsp. butter or possibly bacon drippings in a medium frying pan over low heat. Add in minced onion aal) and saute/fry' over low heat till onions are somewhat translucent/soft, but NOT BROWN. Add in celery and cook for 1 or possibly 2 min longer while stirring. Add in more bacon drippings as needed. Add in 1 small can Tomato paste (optional) and stir in well, allowing tomato paste to caramelize or possibly change color. Add in 1/4 c. Dark Brown Sugar. Stir in well.
- Preheat Oven to 325 Degrees F.
- Beans should be done and very tender and liquid in them should be reduced.
- Add in the cooked onion, peppers (optional), celery, tomato paste and brown sugar mix to the beans. Add in 1/8 to 1/4 tsp. black pepper, stirring in well. Taste test beans and add in seasoning as desired. Some people add in up to a total amount of 1/2 c. bacon drippings. Add in tomato catsup or possibly a bit of Worcestershire sauce, if you like.
- Place in oven and bake for about 1 hour. If dish is not thickened sufficient, add in about 2 Tbsp. Instant Potatoes and stir in. Stir in the fried bacon or possibly salt pork and serve. Serve warm.
- Serve with Tomato Catsup, Worcestershire Sauce and Louisiana Warm Sauce (New Iberia, LA) to be added in drops by individuals at the tables as desired.
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|Amount Per Recipe||%DV|
|Recipe Size 4452g|
|Calories from Fat 634||20%|
|Total Fat 70.64g||88%|
|Saturated Fat 22.96g||92%|
|Trans Fat 0.0g|
|Total Carbs 491.75g||131%|
|Dietary Fiber 127.5g||425%|