Dixie Barbecued Limas Recipe
Ingredients
| Lima beans | 2 Cup (16 tbs), dried | |
| Water | 1 Quart | |
| 1/4 pound salt pork, cut into 1/2-inch cubes | ||
| Onion | 1 Small, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 4 slices bacon, fried, drained, bacon drippings reserved | ||
| 1/4 cup bacon drippings | ||
| Prepared mustard | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Chili powder | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tomato soup | 1 Can (10oz), undiluted | |
| Vinegar | 1/3 Cup (16 tbs) | |
Directions
Wash beans; add water and soak for 1 or 2 hours.
Add more water to cover if necessary; add the salt pork and cook slowly until tender.
Drain, reserving 1 1/2 cups of the liquid.
Brown onion and garlic in bacon drippings.
Combine all ingredients except bacon in a 3-quart casserole; top with bacon.
Bake at 350° for 1 hour.
Add more water to cover if necessary; add the salt pork and cook slowly until tender.
Drain, reserving 1 1/2 cups of the liquid.
Brown onion and garlic in bacon drippings.
Combine all ingredients except bacon in a 3-quart casserole; top with bacon.
Bake at 350° for 1 hour.
Chef
