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Ingredients
- 1 lb dry small lima beans Bacon drippings as needed
- 1 Tbsp. sugar
- 1 Tbsp. dry mustard
- 1 tsp salt
- 1 dsh paprika
- 6 slc bacon
Method
- 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.
