Best 9 Betty Crocker 1950s Savory Lima Beans Recipes

BETTY CROCKER 1950S SAVORY LIMA BEANS

Steps:

• Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
• Drain.
• Mix in butter and lemon juice.
• Serve immediately, garnished with a half-slice of lemon.

EASY SAVORY BAKED BEANS

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Drain, reserving 2 tablespoons drippings.
• Mix cooked bacon, 2 tablespoons drippings and remaining ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on high heat setting 1 hour.
• Turn to low heat setting; cook 5 to 7 hours to blend and develop flavors.

CANDIED LIMA BEANS

Steps:

• Cover beans with cold water.
• Soak for 4 hours, Drain.
• Place beans in a 3/4 quart saucepan.
• Cover with cold water.
• Add salt.
• Cook over medium heat for 1-1/4 hours, or until tender.
• Remove from heat and drain.
• Place drained beans in a mixing bowl.
• Add brown sugar and butter stiring until well blended.
• Put beans in a 9x13 pan.
• Bake at 325 for 1 hour.

MOM'S BAKED BEANS

Steps:

• In 5-quart Dutch oven, heat 8 cups water and beans to boiling over medium-high heat. Boil uncovered 2 minutes. Remove from heat; let stand 1 hour; drain.
• Heat oven to 350°F. In same 5-quart Dutch oven, cook and stir salt pork over medium-high heat 5 to 6 minutes, until lightly browned. Stir in remaining ingredients. Bring to boiling over medium-high heat. Cover; place in oven and bake 1 hour.
• Stir beans; remove cover. Bake 1 hour to 1 hour 15 minutes, stirring occasionally, until beans are tender and of desired consistency. If desired, transfer beans to a casserole for serving.

LEMONY LIMA BEANS WITH PARMESAN

Steps:

• Bring a large saucepan of salted water to a boil. Add lima beans and cook; stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water, then drain again, and pat dry with paper towels.
• Transfer lima beans to a bowl.
• Stir in oil, lemon zest and lemon juice; season with salt and pepper.
• Divide among four serving plates and sprinkle with Parmesan.

SOUTHERN PLANTATION LIMA BEANS

Steps:

• Sift through the beans for “Foreign Bodies” and rinse.
• In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
• Chop the baked ham rind to about 1/4 inch squares.
• If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
• (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
• Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
• (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
• Because of the variable of how much water is left in the beans, I’ve found it’s better to thicken the sauce backwards.
• Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
• Keep in mind it won’t fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
• Serve in a large bowl topped with the chopped Pecans.
• Any leftovers will freeze.

BARBECUED LIMAS

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours or until beans are tender.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

SAVORY MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.