Ingredients: |
Ingredients: 1 ½ pounds (about 3 cups) dried lima beans, preferably giant, picked over and rinsed
1(28 oz.) can crushed tomatoes in puree
1/3 cup molasses (not robust or blackstrap)
2 teaspoons dry mustard
2 cups chicken or store bought low sodium broth (left over “ham liquor” or juices from a simmered ham is even better.)
Salt and freshly ground black pepper
1-2 large Spanish (yellow) onions, cut into ¼-inch thick rounds
¾ pound thick sliced (center cut) 9-10 slices
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Directions: |
Directions:Soak lima beans in cold water to cover by 2 inches, refrigerated, for at least 8 hours. Drain.
Transfer beans to a 6 quart pot, add cold water to cover by 2 inches, and bring to a simmer, skimming off any foam. Simmer beans, partially covered, until just tender, about 40 minutes. Drain.
Put a rack in middle of the oven and preheat oven to 350 deg. F. Grease a 4 to 5 quart shallow baking dish or two 2 quart dishes.
Stir together tomatoes, molasses, mustard, stock, and salt and pepper to taste in a large bowl and toss with beans. Transfer to greased baking dish. Cover bean mixture completely with onion rounds and top onion with bacon strips. Press down on top of mixture with a spatula to moisten onions.
Bake until beans have soaked up half of liquid (there should be 1 inch of liquid remaining) and bacon strips are well browned, about 2 ½ hours. Pat top with paper towels to absorb excess fat. |
This recipe for Chesapeake Baked Beans is from