Lima Bean And Pear Casserole
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Cooked lima beans/3 cans,15 ounce each lima beans, drained||6 Cup (96 tbs), drained (Using About 1 Pound Uncooked Dry Limas)|
|Pears||1 Pound, drained and chopped (1 Can)|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
Dot a 2 1/2 or 3-quart casserole or bean pot with half of the butter.
Cover bottom of the casserole with 2 cups beans; top with half the pears and half of the brown sugar.
Repeat layers, ending with the last 2 cups of beans; distribute remaining butter over top layer.
Bake in a slow oven (275°) for 2 hours.
(If you want to take this dish to a picnic, cover and wrap casserole in a thick layer of newspapers to hold heat until ready to eat.
It will keep warm for 3 to 4 hours.) Makes 6 to 8 servings.