Baked Lima Beans

1. 1

   Cover limas with water and bring to a rapid boil.

2. 2

   Stir in baking soda; water will turn green.

3. 3

   Pour off; add fresh water. Parboil 3 times or until water boils clear.

4. 4

   Add chopped onion, meat and pepper to taste.

5. 5

   Do not salt until beans have cooked long enough to taste saltiness of meat.

6. 6

   Cook until beans are tender, about 1 hour.

7. 7

   Pour off excess stock and save for adding to leftover beans or soup.

8. 8

   Lift tomatoes from juice in can, chop and add to beans.

9. 9

   To about 2 quarts of cooked beans, add 2 tablespoons vinegar and 2 heaping tablespoonfuls brown sugar.

10. 10

    Salt and season to taste.

11. 11

    Pour into baking dish, cover with sliced ham or bacon, sprinkle with brown sugar and dot with butter.

12. 12

    Bake 1 hour in moderate oven.

13. 13

    Add tomato juice to excess bean stock for soup.

No additional tips available.