Oven cooking works well and makes preparation very easy. Serve as a side with roast beef, pork, or chicken; or you can even enjoy this as a main dish with a side salad.
- 2 cups dried lima beans (about 1 pound)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 bacon slices, chopped
- 1 cup chopped onion
- 1 cup finely chopped carrot
- 2 cups water
- 2 tablespoons butter, softened
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan; stir in salt and pepper. Preheat oven to 300°.
Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; sauté 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300° for 2 1/2 hours or until beans are tender, stirring every hour.