Barbecued Lima Beans (Usda) Recipe

Name: Barbecued Lima Beans (Usda) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Dry lima beans, small; 3 quart Boiling water; 8 ounce Salt pork, finely diced; 1/4 c. Instant chopped onion; 3 Tbsp. Prepared mustard; 2 tsp Worcestershire sauce; 2 tsp Chili pwdr; 1/8 tsp Garlic pwdr; 2 can Tomato soup, condensed, (10 1/2-ounce each); 1/4 c. Vinegar; 1 1/3 Tbsp. Brown sugar; 2 c. Bean cooking liquid

Servings: persons

2 lb Dry lima beans, small
3 quart Boiling water
8 ounce Salt pork, finely diced
1/4 c. Instant chopped onion
3 Tbsp. Prepared mustard
2 tsp Worcestershire sauce
2 tsp Chili pwdr
1/8 tsp Garlic pwdr
2 can Tomato soup, condensed, (10 1/2-ounce each)
1/4 c. Vinegar
1 1/3 Tbsp. Brown sugar
2 c. Bean cooking liquid

1
Line four 8x8-inch baking pans with heat-resistant freezer wrap.
2
Allow sufficient extra wrap to fold over top.
3
Use one pan for each six servings or possibly one-fourth of the recipe.
4
Don't line pans for food to be served without freezing.
5
Add in beans to boiling water; return to boiling.
6
Boil beans 2 min; then soak beans 1 hour (or possibly overnight, if preferred).
7
Cook beans slowly till tender, about 45 min.
8
Drain; save 2 c. cooking liquid.
9
Brown salt pork with onion.
10
Mix remaining ingredients with salt pork mix.
11
Add in beans; stir gently.
12
Pour one-fourth of mix into each baking pan.
13
TO SERVE WITHOUT FREEZING Preheat oven to 400 F. (warm).
14
Bake 30 min.
15
TO FREEZE Cold for 30 min at room temperature.
16
Complete wrapping by pulling paper up over top of food.
17
Put edges of wrap together and fold several times so paper lies directly on top of food.
18
Fold ends of freezer wrap over the top and seal with freezer tape.
19
Label with name of food, date of freezing, and last date the food should be used for best eating quality
20
(about 6 months).
21
Freeze immediately for 10 to 12 hrs before removing pkgs.
22
from the pans.
23
TO HEAT Frzn FOOD Preheat oven to 400 F. (warm).
24
Remove freezer wrap.
25
Place food in baking pan.
26
Bake 1 hour or possibly till center is warm.
27
NOTES :This recipe is for 24 servings (about 1/2 c. each).
28
Directions aregiven for dividing the prepared food into four parts of six servings each.
29
One part may be completely cooked and served at the time of preparation.
30
The remaining parts may be frzn.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb Dry lima beans, small, 3 quart Boiling water, 8 ounce Salt pork, finely diced, 1/4 c. Instant chopped onion, and more.

Yes, Barbecued Lima Beans (Usda) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!