Categories: Vegetables- Beans, peas

Ingredients

• 1 (16 oz.) pkg. frozen baby lima beans *
• 1/2 lb. bacon, diced
• 1 onion, diced
• 1 (10 oz.) can tomato soup
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1/2 cup cider vinegar or distilled white vinegar
• 1 clove garlic, minced
• 1 1/2 tsp. chili powder

Directions

1. Heat oven to 350 degrees.

2. In a saucepan, combine beans, bacon and onion and add just enough water to cover. Cook over medium heat until beans are tender, but not soft. Drain.

3. Place beans in a large baking dish or casserole; set aside.

4. In a bowl, whisk together the remaining ingredients. Pour over the beans; stir together the remaining ingredients. Pour over the beans; stir to coat. Cover with foil and bake 45 minutes or until hot and bubbly.

5. *Note: can use 1 lb. dried large lima beans if desired. Soak them in water for 3 to 3 hours. Then simmer with the uncooked bacon and onion until the beans are tender but not soft. Drain, and proceed with recipe.

6. Variation: Cook the bacon in a deep skillet until crisp.

7. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. of the bacon drippings; add the onion and the frozen baby limas and q cup frozen corn kernels and cook, stirring frequently, until onion is tender.

8. Omit soup, ketchup, Worcestershire sauce, vinegar, garlic and chili powder.

9. Transfer mixture to a large baking dish or casserole. Stir in 2 cups spicy barbecue sauce. Cover with foil and bake 45 minutes or until hot and bubbly.

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