Mom's Baked Lima Beans

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  • 25 min prep time
  • 19 hr 0 min total time
  • 11 ingredients
  • 8 servings

Ingredients

1 1/2
lb. (3 cups) dried lima beans
2
quarts (8 cups) water
1/4
lb. salt pork or bacon, cut into 1/4-inch pieces
1/2
cup chopped green bell pepper
1
medium onion, chopped
1/4
cup molasses
1/4
to 1/2 cup dark corn syrup
1
teaspoon pepper
1/2
teaspoon salt
1/4
teaspoon paprika
1
(2-oz.) jar chopped pimientos, drained

Directions

  1. 1 Sort beans. Rinse well; drain. In Dutch oven or large saucepan, cover beans with water. Soak at least 12 hours or overnight.
  2. 2 Do not drain beans. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until beans are almost tender.
  3. 3 Drain beans, reserving liquid. Place beans in 3 1/2- to 4-quart slow cooker. Combine 3/4 cup reserved liquid with all remaining ingredients; mix well. Pour over beans; stir to mix.
  4. 4 Cover; cook on high setting for 5 to 6 hours or on low setting for 10 to 12 hours or until beans are tender and mixture is thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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