_16 portions, ¾ cup each_
4½ cups (2 pounds) baby lima beans, dry
2 quarts boiling water
½ pound chopped salt pork or bacon
1 cup chopped onion
1¼ teaspoons minced garlic
3 tablespoons prepared mustard
½ teaspoon salt
2 teaspoons worcestershire sauce
2 teaspoons chili powder
2½ cups condensed tomato soup
¼ cup vinegar
4 teaspoons brown sugar
2 cups bean liquid
Add beans to boiling water and boil 2 minutes. Remove from heat and soak
in the hot water 1 hour. Or if more convenient, soak overnight after the
2-minute boil. Boil beans gently in the soaking liquid until almost done
(about 40 minutes).
Brown the salt pork or bacon, onion, and garlic. Add mustard, salt,
worcestershire sauce, chili powder, tomato soup, vinegar, sugar, and
beans and bean liquid.
_To serve immediately._ Pour into greased baking dish or pan. Bake at
400° F. (hot oven) for 30 minutes.
_To freeze._ Cool the beans quickly. Pack in freezer containers, leaving
head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Proceed as for baked beans, page 15.
_Menu suggestion._ Serve with asparagus salad garnished with pimiento
strips, and orange bavarian cream for dessert.