Dixie Barbecued Limas
|Dried lima beans||2 Cup (32 tbs)|
|Salt pork||1⁄4 Pound, cut into 1/2 inch cubes|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Bacon slices||4 , fried, drained (Drippings Reserved)|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
Wash beans; add water and soak for 1 or 2 hours.
Add more water to cover if necessary; add the salt pork and cook slowly until tender.
Drain, reserving 1 1/2 cups of the liquid.
Brown onion and garlic in bacon drippings.
Combine all ingredients except bacon in a 3-quart casserole; top with bacon.
Bake at 350Â° for 1 hour.