Lima Bean And Franks Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 pound (2 1/2 cups) large dry Limas | ||
| Salt | 2 Teaspoon | |
| Seasoned tomato sauce | 1 8 Ounce | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Catsup | 1/3 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Frankfurters | 1 pound | |
| 1/4 pound sharp process American cheese, cut in strips | ||
Directions
Rinse beans; add to 1 1/2 quarts boiling water.
Cover; simmer till tender, about 1 1/2 hours, adding salt after 1 hour.
Drain.
Place beans in 11 1/2x7 1/2x1 1/2-inch baking dish.
Combine next 7 ingredients; pour over beans.
Cover with foil; refrigerate mixture overnight.
Next day, heat casserole covered for 30 minutes; stir.
Slit franks lengthwise, almost to ends.
Insert strip of cheese in each; arrange atop beans.
Bake uncovered at 375° for 20 to 25 minutes.
Cover; simmer till tender, about 1 1/2 hours, adding salt after 1 hour.
Drain.
Place beans in 11 1/2x7 1/2x1 1/2-inch baking dish.
Combine next 7 ingredients; pour over beans.
Cover with foil; refrigerate mixture overnight.
Next day, heat casserole covered for 30 minutes; stir.
Slit franks lengthwise, almost to ends.
Insert strip of cheese in each; arrange atop beans.
Bake uncovered at 375° for 20 to 25 minutes.
Chef
