Barbecued Lima Beans
|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|
|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.