Post by Activities Director on Mar 11, 2010 10:52:10 GMT -5
INGREDIENTS
1 pound (2-½ cups) large, dry lima beans
6 cups water
¼ pound salt pork
1 medium onion, sliced
2 teaspoons salt
½ teaspoon dry mustard
1 tablespoon vinegar
1/3 cup dark molasses
1/3 cup chili sauce
Rinse beans; soak in 6 cups water overnight. Do not drain.
Cover; simmer over low heat until just tender, about 30 minutes. (Do not boil). Drain, reserving bean liquid.
Cut salt pork in half; grind or finely chop one piece, score the other piece.
Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses, and chili sauce.
Pour into 2-quart bean pot or casserole. Top with salt pork slice.
Cover and bake in slow oven, 300 degrees, for 2-½ hours, uncovering last 30 minutes. (If necessary, add more hot bean liquid or hot water during baking).
Makes 8 servings
1 pound (2-½ cups) large, dry lima beans
6 cups water
¼ pound salt pork
1 medium onion, sliced
2 teaspoons salt
½ teaspoon dry mustard
1 tablespoon vinegar
1/3 cup dark molasses
1/3 cup chili sauce
Rinse beans; soak in 6 cups water overnight. Do not drain.
Cover; simmer over low heat until just tender, about 30 minutes. (Do not boil). Drain, reserving bean liquid.
Cut salt pork in half; grind or finely chop one piece, score the other piece.
Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses, and chili sauce.
Pour into 2-quart bean pot or casserole. Top with salt pork slice.
Cover and bake in slow oven, 300 degrees, for 2-½ hours, uncovering last 30 minutes. (If necessary, add more hot bean liquid or hot water during baking).
Makes 8 servings