Southwestern Baked Limas
4 cups water
1 pound dried lg.lima beans about 2 1/2 cups
1 medium onion sliced
1 cup tomato juice
1/4 cup molasses
1/4 cup chile sauce or salsa
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 tablespoon prepared mustard
1/4 tsp. liquid smoke
Heat water and beans to boiling in a 3 quart saucepan.
Boil 2 minutes.
Remove from heat. Cover and let stand 1 hour.
Add enough water if necessary to cover beans.
Heat to boiling. Reduce heat and simmer uncovered until tender; about 30 minutes. Do not boil or beans will burst.
Drain beans, reserving liquid.
Layer beans, and in greased 2 quart casserole.
Mix together remaining ingredients and pour over beans. Add enough reserved bean liquid to cover.
Cover and bake at 300 degrees for 1 hour. Stir and bake uncovered 30 minutes longer.
4 cups water
1 pound dried lg.lima beans about 2 1/2 cups
1 medium onion sliced
1 cup tomato juice
1/4 cup molasses
1/4 cup chile sauce or salsa
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 tablespoon prepared mustard
1/4 tsp. liquid smoke
Heat water and beans to boiling in a 3 quart saucepan.
Boil 2 minutes.
Remove from heat. Cover and let stand 1 hour.
Add enough water if necessary to cover beans.
Heat to boiling. Reduce heat and simmer uncovered until tender; about 30 minutes. Do not boil or beans will burst.
Drain beans, reserving liquid.
Layer beans, and in greased 2 quart casserole.
Mix together remaining ingredients and pour over beans. Add enough reserved bean liquid to cover.
Cover and bake at 300 degrees for 1 hour. Stir and bake uncovered 30 minutes longer.
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