Country Baked Limas
|Water||4 Cup (64 tbs)|
|Dried baby lima beans||1 Pound|
|Onion||1 Medium, sliced|
|Tomato juice||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
Heat water and beans to boiling in 3-quart saucepan.
Boil 2 minutes; remove from heat.
Cover and let stand 1 hour.
Add enough water, if necessary, to cover beans.
Heat to boiling; reduce heat.
Simmer uncovered until tender, about 30 minutes (do not boil or beans will burst).
Drain beans, reserving liquid.
Layer beans, onion and bacon in ungreased 2-quart casserole.
Mix remaining ingredients; pour over beans.
Add enough reserved bean liquid to cover.
Cover and cook in 300Â° oven 1 hour; stir.
Cook uncovered 30 minutes longer.