Baked Lima Beans and Bacon

Time 2 hours 30 minutes
Yields Serves 6
Baked Lima Beans and Bacon

Soak the dried limas overnight in water to cover.


In the morning, pour off the liquid. Cover the beans with boiling water and boil 1/2 hour. Drain, reserving the water.


Heat the oven to 325 degrees. Grease a 9-inch square baking pan with bacon drippings.


Combine the sugar, mustard, salt and paprika. Make a layer of beans in the pan, then sprinkle with some of the seasonings. Make additional layers of beans and seasonings until they’re all used up. Cover the beans with bacon slices. Pour the water in which the beans were boiled gently over the contents of the pan just to come even with the bacon slices.


Bake the beans until they’re very tender, 1 1/2 to 2 hours.

Dried limas are usually cooked with ham hocks, but this recipe combines them with bacon. The recipe was contributed by Mrs. Edward T. Smith to a 1923 cookbook put out by the Sarah Daft Home for the Aged in Salt Lake City. The home is still in operation.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.