Liturgical Year : Recipes : Baked Lima Beans

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Catholic Recipe: Baked Lima Beans

INGREDIENTS

6 pounds dried lima beans
9 quarts cold water
2-1/2 cups chopped onions
1 quart ketchup
1 cup molasses
1/2 cup firmly packed brown sugar
4 Tablespoons salt
2 Tablespoons Ac'cent*
2 Tablespoons prepared mustard

Details

Serves: 50
Prep Time: 2 1/2 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Often Made With

Fall Supper for Fifty Sample Menu

Feasts

None

These beans are a nice side dish especially during the fall season.

DIRECTIONS

Pick over beans; add cold water; soak overnight. Simmer in soaking water about 40 minutes or until barely tender. Combine remaining ingredients; add to beans; mix well. Spoon into baking pans; cover; bake at 350° for about 1 hour. Makes 50 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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