Ingredients
- 1¼ cups dried lima beans (¼ lb)
- ½ onion, thinly sliced
- ½ tsp salt
- ¼ tsp dry mustard
- ½ tsp vinegar
- 2 tbsp molasses
- 3 tbsp chili sauce
Make it step by step
- Place the beans in a soup pot.
- Cover with water; boil 2 minutes.
- Remove from the heat, cover and let stand 1 hour.
- Preheat the oven to 300°F.
- Prepare a 1½ quart casserole with non-stick pan spray.
- Drain the beans, reserving 1 cup liquid.
- Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.
- Cover and bake 1¾ hours.
- Uncover and bake 30 minutes longer, adding liquid if the beans seem dry.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.