So while working my way through some of the three pound bag of tortilla chips that we got as part of our Costco bounty and we've been nibbling on pretty steady for the last 2 weeks, I decided I didn't want a sweet baked bean recipe. I wanted something warm and comforting and mushy, but not sweet and still really tasty. Et VOILA! I found these lovely Country Lima Beans from the good people at Cooking Light. Whew! I sort of just happened to have big dried Lima beans in my bean cupboard and I didn't actually have to go out and buy any ingredients. Which undoubtedly would have taken away from my Scramble playing time...
Country Lima Beans
from Cooking Light
2 cups dried large Lima beans
1 tsp salt
1 1/2 tsp freshly ground black pepper
3 bacon slices, chopped
1 medium onion, chopped
2 medium carrots, finely chopped
3 1/2 cups water
2 Tbsp 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.
Preheat oven to 300 degrees F.
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; saute 5 minutes or until golden. Add onion mixture, bacon, 3 1/2 cups water, and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300 degrees for 2 1/2 hours or until beans are tender. Stir every half hour adding more water if necessary and adding salt and pepper in final half hour.