Betty Crocker 1950s Savory Lima Beans Food

BETTY CROCKER 1950S SAVORY LIMA BEANS

Steps:

• Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
• Drain.
• Mix in butter and lemon juice.
• Serve immediately, garnished with a half-slice of lemon.

DANISH LIMA BEANS

Steps:

• Combine the lima beans, celery, and onion in amedium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes or until tender. Drain well.
• Return bean mixture to the stove and stir in sour cream and cheese. Cook over medium-low heat, stirring frequently until the cheese melts (do not boil). Stir in the pimento. Sprinkle with the bacon. Serve immediately.

SOUTHERN PLANTATION LIMA BEANS

Steps:

• Sift through the beans for “Foreign Bodies” and rinse.
• In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
• Chop the baked ham rind to about 1/4 inch squares.
• If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
• (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
• Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
• (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
• Because of the variable of how much water is left in the beans, I’ve found it’s better to thicken the sauce backwards.
• Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
• Keep in mind it won’t fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
• Serve in a large bowl topped with the chopped Pecans.
• Any leftovers will freeze.

SOUTHERN STYLE LIMA BEANS

Steps:

• Simmer beans in one to two quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly.
• Drain and put them into the crockpot.
• Add remaining ingredients.
• Cook four to eight hours on "auto-shift" or "low" heat.
• At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat to return to crockpot.
• When done, this dish should resemble a stew with a thick broth. The beans should be soft, but not quite falling apart. If you cook it too long, it will be tasty but will resemble split pea soup.
• Serve with biscuits or cornbread.

CANDIED LIMA BEANS

Steps:

• Cover beans with cold water.
• Soak for 4 hours, Drain.
• Place beans in a 3/4 quart saucepan.
• Cover with cold water.
• Add salt.
• Cook over medium heat for 1-1/4 hours, or until tender.
• Remove from heat and drain.
• Place drained beans in a mixing bowl.
• Add brown sugar and butter stiring until well blended.
• Put beans in a 9x13 pan.
• Bake at 325 for 1 hour.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

HOMEMADE BAKED NAVY BEANS

Steps:

• Soak beans overnight, drain and rinse.
• Cook Beans in 8 cups of water for 1 hour or until tender.
• Drain Beans and place in dutch oven.
• Add remaining ingredients to dutch oven and bake covered at 325 degrees for 2 hours. Remove cover for last 15 minute Let stand for 20 minutes to allow for sauce to thicken. Taste and add salt if desired.