Moms Baked Lima Beans (The Short Version)
Try this Moms Baked Lima Beans (The Short Version) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 c brown sugar firmly packed
- 1 ts dry mustard
- 2 cn campbells tomato soup
- 5 cn joan of arc buttered lima
- 1 lb bacon, thick sliced
- 1 md onion, sliced thin (i always
- Carbohydrate 221.097749642 g
- Cholesterol 308.4428116 mg
- Fat 206.196163448 g
- Fiber 0.970199987411499 g
- Protein 54.52675492 g
- Saturated Fat 68.1034640341 g
- Serving Size 1 1 Serving (680g)
- Sodium 3840.3544421 mg
- Sugar 220.127549654589 g
- Trans Fat 22.6626770942 g
- Calories 2944 calories
(the short version from Helen Falcon, my Mom-in-law) Mix soup, brown sugar, mustard, and syrup well. Set aside. Drain beans in strainer. Place a layer of beans, bacon and onion slices in large baking dish. Repeat layers, ending with bacon. Pour in soup mixture and gently spoon along sides of dish to let liquid flow to the bottom. Bake, covered, in 350 degree oven for about 3 hours. Can be made ahead for better flavor and reheated. Posted to EAT-L Digest 20 Jan 97 by "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU> on Jan 21, 1997.
