Makes 8-10 servings
 | 2 cups large dried lima beans
| 8 cups water
| 1/4 cup bacon cut into 1/2 inch pieces (If desired cook and drain before adding. May substitute bacon TVP®)
| 1 small onion chopped
| 1 clove garlic, minced
| 1/2 cup margarine
| 1 tsp prepared mustard
| 2 tsp Worcestershire sauce
| 1 1/2 tsp chili powder
| 1 8oz. can tomatoes
| 2 Tbsp brown sugar
| 2 Tbsp vinegar
| 1/4 pound bacon slices (If desired cook and drain before adding. May substitute bacon TVP®)
| |
In a 4 quart saucepan, combine rinsed beans, water, and 1/4 lb diced bacon. Bring to a boil; reduce heat. Cover and simmer until beans are almost tender ( 1-1 1/2 hours), checking several times. Add hot water as needed to keep beans just covered while cooking. Drain, reserving 1/2 cup liquid. Cook onion and garlic in margarine until soft. Add remaining ingredients except drained lima and bacon slices. Cook 5 minutes add to lima beans. Place in a greased 2-quart casserole; top with sliced bacon. Cover, bake for 2 hours at 350 deg., Adding reserved bean liquid if needed.
Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu
Home Page: http://waltonfeed.com/
All contents copyright (C) 1999, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 6 Dec 99