Barbecued lima beans (usda)
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Barbecued lima beans (usda)
  Beans    Vegetables  
Last updated 6/12/2012 1:07:05 AM. Recipe ID 32887. Report a problem with this recipe.
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      Title: Barbecued lima beans (usda)
 Categories: Beans, Vegetables
      Yield: 24 Servings
 
      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
  




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Recipe ID 32887 (Apr 03, 2005)

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