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Savory Baked Beans

Ingredients: 12 Ounce(s) Dried Baby Lima Beans 2 Cup(s) Diced Carrot 1 1/2 Cup(s) Diced Onion 1 Tart Apple, diced 2 Cup(s) Defatted Chicken Stock 1/2 Cup(s) Maple Syrup 1/2 Cup(s) Ketchup 1 Tablespoon(s) Dry Mustard 1/4 Teaspoon(s) Dried Thyme 1/4 Teaspoon(s) Ground Cloves 1/4 Teaspoon(s) Ground Black Pepper Directions: Soak the lima beans overnight. Drain the beans and place them in a 3-quart saucepan. Add cold water to cover. Bring to a boil and skim off any foam. Cook over medium to medium-low heat, skimming occasionally, until tender, about 1 hour (add more hot water to the pan as needed to keep the beans covered). Drain the beans and transfer them to a 3-quart casserole dish. Stir in the carrots, onions, and apples. Rinse out the saucepan. In it, combine the stock, syrup, ketchup, mustard, thyme, cloves, and pepper. Bring to a simmer over medium-high heat. Pour over the beans and stir well. Cover the casserole and bake at 325F degrees, stirring occasionally, for 2 1/2 hours. Remove the cover. Bake, stirring occasionally, for 1 hour, or until the beans are tender and the sauce is very thick.
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