Barbecued Lima Beans (Usda)

Title:
Barbecued Lima Beans (Usda)

Yield:
24 Servings

Categories:
Beans,
Vegetables




Ingredients:





     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


 freezing.


 


 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 400? 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 400? F. (hot). Remove freezer wrap.


 Place food in baking pan. Bake 1 hour or until center is hot.


 


 NOTES : This recipe is for 24 servings (about 1/2 cup each).  Directions


 aregiven for dividing the prepared food into four parts of six servings


 each. One part may be completely cooked and served at the time of


 preparation. The remaining parts may be frozen.


 Recipe by: USDA Bulletin #40, 1973,  (0100-02712)


 Posted to MM-Recipes Digest  by jspadley@juno.com (John S Padley) on Apr


 25, 1998