Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Savory Baked Beans
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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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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