Barbecued Lima Beans
Category: Crock Pot
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 20
Ready in: > 5 hrs
- 1 1/2 pound dried lima beans
- 6 cups cold water
- 2 1/4 cups chopped onion
- 1/2 cup brown sugar or brown sugar substitute
- 1 1/2 cup ketchup
- 13 drops Tabasco sauce
- 1/2 cup dark corn syrup
- 1 teaspoon salt
- 1/4 pound bacon, diced
Rinse the beans then combine them with the cold water in a large saucepan. Let the beans soak overnight. Do not drain the beans after soaking. Place the pan over medium-high heat. Add the chopped onion and bring the liquid to a boil. Reduce the heat to a simmer and let cook for 30-60 minutes or until the beans are tender. Drain the beans, reserving the liquid. Transfer the beans to the crock pot. Add the brown sugar, ketchup, Tabasco, corn syrup, salt, and bacon. Mix well. Add enough of the cooking liquid to just barely cover the beans. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. Stir the beans occasionally. Serve warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by cdinantiger01
Ingredients 1 (16 ounce) package dried lima beans 2 (16 ounce) cans chopped tomatoes with juice 1 cup olive oil 3 cloves garlic, chopped sea salt to taste 1 teaspoon chopped fresh dill Dire
by sgre52160
2 cups dried Navy or pinto beans 8 slices bacon -- diced 1/2 cup onion -- chopped 2 tablespoons corn syrup 2 tablespoons chili powder 1 small hot red chile pepper 3/4 cup tomato catsup 2 tables
by ICOOK2
If you can find them, pinquito beans (a variety grown in the Santa Maria Valley) are traditional in this dish. Bottled taco sauce is available in the Mexican aisle of most grocery stores. Don't add t
by sgre52160
4 (15 1/2 oz) can great northern beans, rinsed and drained 4 (15 oz) cans black beans, rinsed and drained 2 (15 oz) cans butter beans, rinsed and drained 2 1/4 cup barbecue sauge and salsa 3/4 cup
by sgre52160
1/2 lb sliced thick bacon, cut into two-inch pieces 10 oz cooked chorizo sausage 2 medium Anaheim peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 large onion, chopped 5 garlic
view more member recipes