Mom’s Baked Beans

  • Prep Time 25 min
  • Total Time 3 hr 40 min
  • Servings 10

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Freeze the remaining tomato soup in a resealable plastic bag for the next time you want to make these beans or make a double batch for a big party.

Any dried beans can be substituted for the dried lima beans such as navy beans or great northern beans.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.