This dish is the creation of Anna Amendolara Nurse, a New York cooking teacher.
Pick over, rinse, and soak,
1 pound large dried lima beans.
Drain. Combine in a large saucepan with water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, covered, until the beans are almost tender, 30 to 50 minutes. Drain, reserving 2 cups of the cooking liquid (add water if necessary to make 2 cups).
Preheat the oven to 300°F.
Combine the beans and cooking liquid in a 3-to 4-quart casserole along with:
1 large onion, chopped
8 ounces thick-cut bacon, diced
1/2 cup chili sauce
1/3 cup dark molasses
1 tablespoon cider vinegar
2 teaspoons salt
1/2 teaspoon dry mustard
Cover and bake 2 hours, then uncover and bake until tender, about 30 minutes.
This recipe appears in episode 1010 of our 10th season.
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