Mom’s Baked Beans

 

8

cups water

1

package (1 lb) dried baby lima beans, about 2 1/3 cups, sorted and rinsed

6

oz cured salt pork, cut into 4 pieces

1

medium onion, chopped (1/2 cup)

3 1/2

cups water

1/2

cup condensed tomato soup (from 10 ¾-oz can)

3

tablespoons packed brown sugar

3

tablespoons molasses

1

teaspoon salt

1/2

teaspoon yellow mustard

• 1 In 5-quart Dutch oven, heat 8 cups water and beans to boiling over medium-high heat. Boil uncovered 2 minutes. Remove from heat; let stand 1 hour; drain.
• 2 Heat oven to 350°F. In same 5-quart Dutch oven, cook and stir salt pork over medium-high heat 5 to 6 minutes, until lightly browned. Stir in remaining ingredients. Bring to boiling over medium-high heat. Cover; place in oven and bake 1 hour.
• 3 Stir beans; remove cover. Bake 1 hour to 1 hour 15 minutes, stirring occasionally, until beans are tender and of desired consistency. If desired, transfer beans to a casserole for serving.