~Sent in by Larry Holmes, Ontario, Canada
2 cups large dried lima beans, soaked
overnight in water
½ pound salt pork, cut at 1/4 –inch
intervals almost to rind
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 ½ tablespoons chili powder
1 can tomato soup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
½ cup dark-brown sugar
¼ cup vinegar
salt to taste
1 ½ pounds cooked pork, trimmed
of fat
Preheat oven to 350° F. Bring the water to boil in a large pot. Add
the lima beans and keep the water boiling, reduce the heat and add the
salt pork. Simmer for 1 ½ hours, or until the lima beans are tender.
Drain and reserve the liquid and salt pork. Heat the oil in a sauté pan
and add the onion.; cook, stirring often until soft, then add the garlic,
and sauté another minute. Stir in the chili powder, tomato soup, 1 cup
liquid from beans, Worcestershire sauce, mustard, sugar, vinegar and salt.
Heat sauce until it bubbles. Cut the pork into large pieces, add to the sauce,
and cook a minute. Remove from heat. Fill a casserole with a layer of lima
beans, sauce, another layer of lima beans, sauce and place the salt pork on
top. Bake covered for 45 minutes. Uncover and bake 30 minutes more.
Serves 6
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