To freeze. Bake the beans covered at 300° F. (slow oven) for 5 hours or until nearly done. Cool quickly. Pack in freezer containers, leaving head space ([p. 4]). Seal and freeze immediately.
To prepare for serving. Add a small amount of water to the beans and reheat in a saucepan over low heat, stirring frequently to prevent sticking. Or reheat in the top of a double boiler. Or bake at 400° F. (hot oven) until beans are heated through, about 45 minutes for pints, 1 hour for quarts.
Menu suggestion. Serve with coleslaw, brown bread, and lemon sponge pudding.
Barbecued lima beans
16 portions, ¾ cup each
4½ cups (2 pounds) baby lima beans, dry 2 quarts boiling water ½ pound chopped salt pork or bacon 1 cup chopped onion 1¼ teaspoons minced garlic 3 tablespoons prepared mustard ½ teaspoon salt 2 teaspoons worcestershire sauce 2 teaspoons chili powder 2½ cups condensed tomato soup ¼ cup vinegar 4 teaspoons brown sugar 2 cups bean liquid
Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil. Boil beans gently in the soaking liquid until almost done (about 40 minutes).
Brown the salt pork or bacon, onion, and garlic. Add mustard, salt, worcestershire sauce, chili powder, tomato soup, vinegar, sugar, and beans and bean liquid.
To serve immediately. Pour into greased baking dish or pan. Bake at 400° F. (hot oven) for 30 minutes.
To freeze. Cool the beans quickly. Pack in freezer containers, leaving head space ([p. 4]). Seal and freeze immediately.