"Not your typical baked beans recipe! This 50 year old recipe is from a Penzy's Spice catalog Spring 2011. I think the large beans make it special. I prefer the Christmas Limas for this one! If you aren't a fan of sweet foods like I am, see my tip below for the sugar. (Prep time is bean soaking time.)"

Original is 10-12 servings

Metric US

I've Tried It

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Ingredients

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1 pound lima beans (dry)
1 large yellow onion, finely chopped
3/4 pound bacon (cut into 1/2" pieces)
1/2 pound brown sugar (light or dark brown sugar)

1/2 teaspoon mustard powder
1/2 teaspoon crushed dried thyme
1 tablespoon Dijon mustard (optional)

Nutritional

Serving Size: 1 (118.9 g)
Calories 293.2
Total Fat - 14.4 g
Saturated Fat - 4.7 g
Cholesterol - 37.4 mg
Sodium - 608.2 mg
Total Carbohydrate - 27.9 g
Dietary Fiber - 1.6 g
Sugars - 24.8 g
Protein - 13.7 g
Calcium - 26.2 mg
Iron - 1.1 mg
Vitamin C - 6.7 mg
Thiamin - 0.2 mg

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Step by Step Method

Step 1

Cover beans by at least 4 inches of water and soak overnight. Drain after soaking and put in a pan with fresh water and cover by 2 inches. Bring to a boil and cook at least 20 minutes, or until tender.

Step 2

TIP: I never soak my beans, I just throw them in a crockpot on high for about 3 hours.

Step 3

Preheat oven to 300F. Drain cooked beans and reserve 1 cup of bean cooking liquid.

Step 4

In a 9X13 glass baking dish, combine beans with onions, bacon, brown sugar, mustard powder, thyme, and Dijon (if using).

Step 5

Bake at 300F for about 2 hours or until the beans are quite brown on top and the bacon appears to be well cooked. They should be juicy, not runny, and definitely not dry. Serve hot or cold!