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.


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

  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.

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

  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!