Baked Lima Beans with Tomatoes
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp dried lima beans
1/4 lb. diced salt pork
1/2 cp sliced peeled onions
1 (10 1/2 oz.) can condensed tomato soup
1 cp water
2 tbsp finely cut parsley
1 - Wash and look over beans.
2 - Drain.
3 - Cover with 1 qt. cold water.
4 - Let soak overnight or all day.
5 - Drain.
6 - Cover with fresh water.
7 - Cook about 2 hours or until tender.
8 - Drain.
9 - There should be about 3 cps cooked beans.
10 - Cover and keep in refrigerator until next day or whatever day baked dish is to be prepared.
11 - Start oven at moderate (350 degrees F.).
12 - Cook salt pork 5 minutes in heavy frying pan.
13 - Add onions.
14 - Cook 5 minutes longer.
15 - Add drained cooked lima beans.
16 - Mix well.
17 - Pour into greased one-quart baking dish.
18 - Mix tomato soup and water.
19 - pour over the beans.
20 - Bake 30 minutes or until hot and bubbly.
21 - If beans are not tender, continue baking until beans are entirely cooked.
21 - Sprinkle top with parsley and serve hot.
Makes 4 or more servings.