Thursday, May 19, 2011

Admitting I'm a Weirdo


So when I was little, I had this thing that probably should remind hidden in a closet somewhere. This thing was an intense love of lima beans. An unnatural love of lima beans. What child loves lima beans?

I was known to love lima beans so much that I stole them off of other people's plates. Lima beans are just that good.

And then something happened. I'm not sure exactly why, but we kinda just stopped having lima beans. I don't think they became too expensive. And I don't think they're a regional food, but they just didn't show up on the table anymore. I you know the saying "out of sight, out of mind?" Well, it's very very true.

And then one day recently I realized it'd been forever since I had lima beans and decided to remedy that fact. But I've never actually made them myself. I pretty much knew I could boil and saute them with a bunch of butter, but I had a fear as to how Thatboy would handle them. I mean, I know I was weird for liking lima beans, so I also knew there was a fairly good chance Thatboy wouldn't like them if they weren't coated in something.

This recipe is a twist on the classic "pork and beans" dish, something I know Thatboy likes. The lima beans take on a baked bean quality with the tomato soup, chili powder, and of course, the baking. The salt pork adds a bacony smokey flavor that complements the juicy pieces of pork.


Pork and Lima Bean Casserole (From the Fannie Farmer Cookbook)
2 cups dried lima beans, soaked overnight
1/2 lb salt pork, cut at 1/4 inch intervals
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 1/2 Tbsp chili powder
1 can tomato soup
2 tsp Worcestershire sauce
2 tsp mustard
1/2 cup dark brown sugar
1/4 cup vinegar
salt to taste
1 1/2 lbs cooked pork
  1. Preheat oven to 350. Boil water in a large pot. Add lima beans and salt pork and lower heat. Simmer 1.5 hours. Drain and reserve the liquids and salt pork.
  2. Heat the oil in a saute pan and add the onion. Cook, stirring until soft, and add garlic. Saute another minute.
  3. Stir in chili powder, tomato soup, 1 cup of the bean water, Worcestershire sauce, mustard, sugar, vinegar, and salt. Heat until it bubbles.
  4. Cut the pork into large pieces, add the sauce, and cook a minute. Remove from heat.
  5. Fill a casserole with a layer or lima beans, sauce, another layer of lima beans, sauce, and palce the salt pork on top. Bake covered for 45 minutes.
  6. Uncover and bake 3o minutes more.

4 comments:

  1. I am so impressed with your lima bean love. I have tried to like them and failed repeatedly!

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  2. We may be separated from childhood! I love lima beans too. I have been trying to sneak them in over here but, my family is revolting. I guess more lima beans for us. Hopefully your baby will share you love of the lima bean.

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  3. You are NOT a weirdo. Beans of all sorts are delicious. This looks wonderful and I might just try a vegetarian version!

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  4. Haha I really like lima beans also! Then again...I've yet to meet a bean that I don't like. Love this casserole!

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