JACK RABBIT BARBECUED BEAN BAKE
2 cups dry Jack Rabbit Lima beans
6 cups water
1 1/2 teaspoons salt
3/4 cup reserved liquid
1/2 cup molasses
1/4 cup chili sauce
1 tablespoon vinegar
a dash of Tabasco
1/2 teaspoon dry mustard
1 sliced onion
1 cup diced cooked ham or luncheon meat
Sort and wash 2 cups dry Jack Rabbit Lima beans. Cover beans with 6 cups water, bring to boil and boil 2 minutes. Cover and let stand 1 hour; then add 1 1/2 teaspoons salt and cook until beans are tender. Drain, reserving 3/4 cup liquid.
Mix bean liquid with molasses, chili sauce, vinegar, Tabasco, and dry mustard; set aside.
Layer beans, onion, and ham or luncheon meat, in 3-quart casserole. Pour bean liquid over mixture.
Bake, covered, in slow oven (325 degrees F) for 1 1/2 hours.
Serves 6.
Source: Jack Rabbit brand beans ad;
Baltimore Afro-American newspaper, Apr 8, 1961
2 cups dry Jack Rabbit Lima beans
6 cups water
1 1/2 teaspoons salt
3/4 cup reserved liquid
1/2 cup molasses
1/4 cup chili sauce
1 tablespoon vinegar
a dash of Tabasco
1/2 teaspoon dry mustard
1 sliced onion
1 cup diced cooked ham or luncheon meat
Sort and wash 2 cups dry Jack Rabbit Lima beans. Cover beans with 6 cups water, bring to boil and boil 2 minutes. Cover and let stand 1 hour; then add 1 1/2 teaspoons salt and cook until beans are tender. Drain, reserving 3/4 cup liquid.
Mix bean liquid with molasses, chili sauce, vinegar, Tabasco, and dry mustard; set aside.
Layer beans, onion, and ham or luncheon meat, in 3-quart casserole. Pour bean liquid over mixture.
Bake, covered, in slow oven (325 degrees F) for 1 1/2 hours.
Serves 6.
Source: Jack Rabbit brand beans ad;
Baltimore Afro-American newspaper, Apr 8, 1961
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