Bacon Lima Beans
An unusual twist on traditional baked beans, this sweet and spicy version is easy to make and is a surefire crowd pleaser—winter or summer! —Bette Banjack, Norristown, Pennsylvania
Total TimePrep: 15 min. + soaking Cook: 6 hours
- 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
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. In a 3-qt. slow cooker, combine beans and remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.
Nutrition Facts3/4 cup: 375 calories, 5g fat (1g saturated fat), 10mg cholesterol, 635mg sodium, 69g carbohydrate (35g sugars, 12g fiber), 16g protein.
Originally published as LIMAS IN A SLOW COOKER (SIDE DISH) in Taste of Home Christmas Annual 2017
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