The FoodReference Website - Recipe Section
VEGETABLE RECIPES: Asparagus to Zucchini - recipes, handling and preparation tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Food Fun . . Humor . . Poetry . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West . . Culinary Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Vegetables >  Vegetable Recipes pg 1 >  BEANS, DRIED & CANNED >>>>> >  Baked Lima Beans >

Next Recipe

..BEANS, DRIED & CANNED >>>>>.. ..Applesauce Baked Beans.. ..Baked Beans with Maple & Rum.. ..Baked Lima Beans.. ..Barbecued Lima Beans.. ..BBQ Baked Beans.. ..Bean Hole Beans.. ..Boston Style Baked Beans.. ..Candied Orange Beans.. ..Chocolate Baked Beans.. ..Doctored Beans.. ..Dr. Bills Barbecue Beans.. .."Drunken" Beans.. ..Easy Baked Beans.. ..Firecracker Baked Beans.. ..Garlicky Greens and Beans.. ..Judy Mill's Baked Beans.. ..Kidney Beans w/Potatoes & Dill.. ..New England Maple Baked Beans.. ..Oven Baked Cannellini Beans.. ..Red Beans and Rice.. ..Smoky Calico Beans.. ..Southwest Cilantro Lime Pintos.. ..Spicy Black Beans.. ..Traditional Slow Cooked Beans.. ..Vegetarian Black Beans..

. About & Contact Info . . Cooking Tips . . Links .

 

BAKED LIMA BEANS

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 8-10 servings
Prep Time: 5-10 minutes
Soaking Time: 8 hours, or overnight
Cooking Time: 1 hour, plus 2 hours

Ingredients
• 1 lb. dried lima beans
• 3/4 cup brown sugar
• 1/2 cup butter, at room temperature
• 2 tsp. salt
• 1 Tbsp. dried mustard
• 2 Tbsp. light corn syrup
• 1 cup sour cream


Directions
1. Place beans in a large soup pot and cover with water. Allow to soak for 8 hours, or overnight.

2. Cook in soaking water, covered, until almost tender. Drain and rinse.

3. In a large mixing bowl, combine cooked beans, brown sugar, butter, salt, mustard, corn syrup, and sour cream. Pour into a greased 2 1/2-qt. casserole and cover.

4. Bake at 300° for 2 hours, stirring several times.

5. Mixture will be thin when taken from the oven, but it thickens as it cools.


Jean Butzer, Batavia, NY

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.