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Mom's Baked Lima Beans

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  • Prep 25 min
  • Total 19 hr 0 min
  • Ingredients 11
  • Servings 8
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Let this family-favorite cook all day. Beans with pork and veggies make a traditional side dish.
By Pillsbury Kitchens
Updated May 19, 2010
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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

Steps

  • 1
    Sort beans. Rinse well; drain. In Dutch oven or large saucepan, cover beans with water. Soak at least 12 hours or overnight.
  • 2
    Do not drain beans. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until beans are almost tender.
  • 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
    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.

Nutrition Information

450 Calories, 12g Total Fat, 17g Protein, 68g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
450
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
370mg
15%
Total Carbohydrate
68g
23%
Dietary Fiber
15g
60%
Sugars
19g
Protein
17g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 1 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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