Pennsylvania Dutch Baked Lima Beans Recipes

PENNSYLVANIA DUTCH BAKED BEANS

Steps:

• Fry or microwave bacon until crisp.
• Drain and crumble when cool.
• Preheat oven to 350 degrees.
• Drain and rinse beans.
• Combine beans and the rest of ingredients in a baking dish.
• Bake for 1 to 1 1/2 hours until bubbly.

PENNSYLVANIA DUTCH HOME BAKED BEANS

Steps:

• Soak beans over night in cold water.
• Drain,and add 1 1/2 quarts fresh water,and the onion and cook slowly until the skins on the beans burst.
• Drain and save the liquid.
• Mix molasses, sasoning and catsup with 1 cup of the liquid.
• Put half the salt pork or bacon in bottom of bean pot or baking dish.
• Add the beans and top with remainder of pork or bacon.
• Pour molasses mixture over beans, and add more liquid just to cover the beans.
• Bake covered for 5 hours in slow oven(300 degrees). Uncover for the last 30 minutes. Add water if necessary while cooking.

AMISH BAKED LIMA BEANS

Steps:

• Boil beans until soft. Drain off excess water. Combine cornstarch and water and add to beans. Cook until thickened. Fry bacon until crisp. Drain. Crumble and add to beans. Add remaining ingredients. Pour into baking dish. Bake at 350 degrees for 30 minutes.

AMISH BAKED LIMA BEANS

Steps:

• Soak beans overnight. Cook beans in water until half tender and drain. Add other ingredients together in a large bowl and mix thoroughly. Pour the beans in a large covered casserole and pour the sauce over top. Bake for 2 to 3 hours at 350 degrees. Beans should be soft when done.