From Annzie: "This is probably my great-great grandmother's recipe. Years ago, when we lived in Williamstown, MA, there was a request in the 'Berkshire Eagle', the Pittsfield newspaper, for baked lima beans "of the type that were served for church suppers is Chatham, NY". This is, indeed, that very recipe. Even folks who don't like lima beans like this casserole. It is deceptively easy for such a wonderful taste."
Recipe By: Annzie in the Baking Circle 1/1/09
1 pound dried lima beans -- large
Kosher salt and fresh ground pepper -- to garnish
1/4 pound sliced lean salt pork
Milk (approx.1 to 1-1/2 quarts)
Soak beans in water to cover overnight. Drain, cover again with water and boil about 1 hr. Drain, reserving some liquid.
Place in casserole, add salt and pepper to taste. Place sliced lean salt pork on top, add milk until it almost covers beans. Bake at 325 F. for about 3 hrs., adding more milk as needed to keep it moist.
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