Dried Lima Bean Casserole
- 1 lb. large dried lima beans
- pinch of baking soda
- 1 c. brown sugar
- 1 c. sour cream
- 1 Tbsp. powdered mustard
- 1/2 tsp. salt
- 4 slices bacon, cut in 1-inch pieces
- chopped fresh parsley
- 2 qt. cold water
- 1/2 c. butter (1 stick)
- 1/4 c. molasses
- 1/2 c. chopped onion
- 1/4 tsp. black pepper
- Soak beans overnight in cold water.
- Next day, add pinch of baking soda; bring to boil.
- Skim off foam.
- Lower heat; cover partially and cook over low heat for 30 to 45 minutes, until beans are tender.
- Preheat oven to 250u0b0.
- (Cooking time will vary; you do not want mushy beans.) Drain and transfer beans to oiled 2-quart flat baking dish.
- In same kettle, melt butter.
- Add brown sugar and molasses; cook over low heat for about 2 minutes, until sugar is dissolved.
- Remove from heat; let cool slightly. Stir in sour cream, onion, mustard, salt and pepper.
- Pour the butter-sugar sauce over the beans; mix lightly.
- Arrange bacon pieces on top.
- Cover and bake for 1 1/4 to 1 1/2 hours, removing the cover after 30 minutes.
- Garnish with fresh chopped parsley.
beans, baking soda, brown sugar, sour cream, powdered mustard, salt, bacon, fresh parsley, cold water, butter, molasses, onion, black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=213539 (may not work)