Recipe - Barbecued Lima Beans (Usda)

2 pound Dry lima beans; small
3 qt Boiling water
8 ounce Salt pork; finely minced
One fourth cup Instant minced onion
3 tablespoon Prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoon Chili powder
1/8 teaspoon Garlic powder
2 cn Tomato soup; condensed, (10
1/2oz each)
One fourth cup Vinegar
1 1/3 tablespoon Brown sugar
2 cup Bean cooking liquid

Line four 8x8inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth 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 onefourth 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.

NOTES : This recipe is for 24 servings (about One half 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, (010002712)
Posted to MMRecipes Digest by jspadley@juno.com (John S Padley) on Apr
25, 1998