Baked Lima Beans Recipe
Ingredients
| Large lima beans | 1 Pound | |
| Water | 2 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Safflower oil | 1/4 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Dried parsley | 1/4 Teaspoon |
Directions
Soak rinsed beans overnight in the water.
Bring to a boil and simmer, covered, 30 minutes, or until tender.
Drain, reserving 1 1/2 cups of the liquid.
Place beans in a 2 1/2-3-quart ovenproof casserole or bean pot.
Mix remaining ingredients including reserved liquid.
Pour over beans.
Bake at 350° 1 1/2 hours, or until beans are cooked and liquid is absorbed.
If you can use milk, you can substitute butter for the oil.
Bring to a boil and simmer, covered, 30 minutes, or until tender.
Drain, reserving 1 1/2 cups of the liquid.
Place beans in a 2 1/2-3-quart ovenproof casserole or bean pot.
Mix remaining ingredients including reserved liquid.
Pour over beans.
Bake at 350° 1 1/2 hours, or until beans are cooked and liquid is absorbed.
If you can use milk, you can substitute butter for the oil.
Chef
