• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Barbecued Lima Beans (Usda)

  • Recipe Submitted by on

Category: Vegetables, Beans

 Ingredients List

  • 2 lb Dry lima beans; small
  • 3 qt Boiling water
  • 8 oz Salt pork; finely diced
  • 1/4 c Instant minced onion
  • 3 tb Prepared mustard
  • 2 ts Worcestershire sauce
  • 2 ts Chili powder
  • 1/8 ts Garlic powder
  • 2 cn Tomato soup; condensed, (10
  • -1/2-oz each)
  • 1/4 c Vinegar
  • 1 1/3 tb Brown sugar
  • 2 c Bean cooking liquid


Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without

Add beans to boiling water; return to boiling. Boil beans 2 minutes; then
soak beans 1 hour (or overnight, if preferred). Cook beans slowly until
tender, about 45 minutes. Drain; save 2 cups cooking liquid. Brown salt
pork with onion. Mix remaining ingredients with salt pork mixture. Add
beans; stir gently. Pour one-fourth of mixture into each baking pan.

TO SERVE WITHOUT FREEZING Preheat oven to 400ø F. (hot). Bake 30 minutes.

TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food, date
of freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD Preheat oven to 400ø F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1 hour or until center is hot.

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