Smoky Lima Bean Pot Recipe

  • 3 packages (10 ozs each) frozen lima beans
  • 6 slices bacon, cut in half-inch pieces
  • 2/3 cup molasses
  • 3/4 cup catsup
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 tablespoon horseradish
  • 1/2 teaspoon smoke salt
  • 2 tablespoons prepared mustard
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped

Cook beans according to directions on package, until barely tender. Drain.

Pan-fry bacon in a skillet until browned. Combine bacon and drippings with beans in a 2-quart casserole.

Mix together molasses, catsup, water, salt, horseradish, smoke salt, mustard, pepper, and onion and pour over the beans. Mix lightly. Bake in a moderate oven (350°F) about 1 hour. Serve hot.

Yield: 8 servings.