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Bacon Lima Beans

TOTAL TIME: Prep: 35 min. + soaking Cook: 6 hours YIELD: 8 servings.
An unusual twist on traditional baked beans, this sweet and spicy version is easy to make and is a surefire crowd pleaser at any time of the year! —Bette Banjack, Norristown, Pennsylvania

Ingredients

  • 1 pound dried lima beans
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 cup packed brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard

Directions

  • 1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  • 2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  • 3. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

Nutrition Facts

3/4 cup: 375 calories, 5g fat (1g saturated fat), 10mg cholesterol, 635mg sodium, 69g carbohydrate (35g sugars, 12g fiber), 16g protein.

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