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Barbecued Lima Beans

Southern.Crockpot's picture
  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), peeled, chopped
  Fat 1⁄4 Cup (4 tbs)
  Prepared mustard 1 1⁄4 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Condensed tomato soup 1 Can (10 oz)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Salt pork 1⁄4 Pound, sliced

Soak lima beans overnight.
Drain and add cubed pork.
Cover with cold water and cook slowly for about 2 1/2 hours, or until tender.
Drain, reserving 1 1/2 cups of the liquid.
Saute onion and garlic in fat until golden.
Add mustard, Worcestershire, chili powder, salt, tomato soup, and vinegar.
Cook 5 minutes.
Alternate limas and sauce in greased casserole.
Top with sliced pork.
Bake at 400 degrees for 30 minutes.

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