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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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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.
| 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 |
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