Recipe: Lima Bean Casserole / Baked Lima Beans with Bacon (22 recipes)

BAKED LIMA BEANS (using catsup and molasses)

6 slices bacon
1/4 cup minced onion
1/2 cup chopped celery
2/3 cup light molasses
1/3 cup catsup
1 tsp. prepared mustard
1 tsp. salt
3 cups cooked lima beans
1 cup liquid from beans

Cut 2 slices bacon in small pieces. Fry crisp. Remove. Cook onion and celery in bacon fat until brown. Add remaining ingredients except uncooked bacon. Pour into greased casserole. Top with bacon slices. Bake in oven at 350 degrees for 60 minutes.

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BARBECUED LIMA BEANS (using catsup and brown sugar)

1 lb. dried lima beans
FOR THE Sauce:
2 tbsp. oil
1 cup chopped onion
1 to 1 1/2 cups catsup (depending upon amount of sauce desired)
1/2 cup brown sugar (packed)
2 tbsp. Worcestershire sauce
1 tsp. salt
dash garlic powder
1 1/2 tsp. dry mustard
6 slices bacon

Cover beans with 5 cup water. Refrigerate covered overnight. Next day, turn beans and liquid (don't drain) into 5 quart kettle and cook stirring frequently for about 1 hour or until all liquid is absorbed and beans tender. Meanwhile make sauce. In 2 tbsp. oil, saute onion until tender, add remaining ingredients and 1 cup water. Bring to boil, stirring, simmer uncovered for 7 to 10 minutes. Preheat oven to 350 degrees. Drain any liquid from beans, reserving 1/4 cup . Mix liquid with sauce. Turn into 2 quart casserole. Bake, uncovered, for about 50 minutes. Add crumbled, cooked bacon and bake an additional 10 minutes.

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LIMA BEAN CASSEROLE (using canned lima beans, catsup and condensed tomato soup)

3 (16 oz. each) cans lima beans, drained
1 onion, chopped
1 cup celery, diced
1/2 cup green pepper, diced
1/2 cup ketchup
1 (10 3/4 oz.) can condensed cream of tomato soup
1/3 cup brown sugar
Salt and pepper to taste
3 strips bacon, fried and crumbled

Mix everything together, except the bacon. Pour into casserole dish. Sprinkle with bacon. Bake at 350 degree oven for 2 hours or until it looks done.

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LIMA BEAN HOT DISH (using condensed tomato soup and brown sugar)

1 cup dried lima beans
1/2 lb. bacon
1 onion, chopped
1 (10 3/4 oz.) can condensed tomato soup
1/2 cup brown sugar

Cook beans in water until soft. Drain beans, put in casserole. Fry bacon crisp, saute onion until soft. Add to casserole. Add tomato soup and brown sugar. Mix all thoroughly. Bake in preheated 350 degree oven for 1 1/2 hours.

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LIMA BEAN CASSEROLE (using cream of mushroom soup)

1 (20 oz.) pkg. frozen lima beans
2 medium onions, chopped
1 green bell pepper, diced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup water
1 cup sour cream
1/2 cup bread crumbs
1 tbsp. butter or margarine
3 strips bacon, cooked crisp and crumbled up

Cook lima beans as directed on package; drain. Save liquid with 1/2 cup water to soup. Combine onion, pepper, soup and water into saucepan. Heat, remove from heat. Blend sour cream into soup mixture. Stir in lima beans. Put mixture in 6 cup casserole dish. Combine bread crumbs with butter (melted). Stir in bacon. Sprinkle of lima mixture. Bake at 350 degrees for 30 minutes. Serves 4.

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LIMA BEAN CASSEROLE (using canned lima beans)

1 (20 oz.) can lima beans (2 1/2 cups)
1 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. light brown sugar
2 tsp. dry mustard
2 tsp. lemon juice
1/2 cup buttered crumbs
1/2 cup grated cheese
Bacon strips or 4 or 5 hot dogs

Drain lima beans saving liquid. Place beans in greased 2 quart casserole. Heat butter and add flour. Stir until well blended. Slowly add 1/2 cup water or liquid from beans, stirring until smooth. Cook until thickened. Add brown sugar, salt, pepper, mustard, and lemon juice. Pour over beans. Sprinkle with buttered crumbs and grated cheese. Place bacon or hot dogs on top. Bake in 375 degrees oven for 25 to 35 minutes or until brown. Serves 6.

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BAKED LIMA BEANS (using chili sauce)

1 lb. dried lima beans
1 bottle Heinz chili sauce
1/2 lb. dark brown sugar
1/2 lb. bacon
1 tbsp. bacon grease

Cover lima beans with cold water and soak several hours. Add more water as needed and cook on top of stove until beans are still slightly firm inside. Pour beans and juice into casserole. Partly fry cut-up bacon. Add bacon and 1 tablespoon bacon grease, chili sauce, and brown sugar. Bake at 350 degrees until beans are done. Start with 1/2 pound sugar, add more while baking to suit your taste.

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BAKED LIMA BEANS (using tomato sauce)

1 (1 lb) pkg. large dried lima beans
9 slices bacon
1 cup chopped onion
2 cans (8 oz. each) tomato sauce
1/4 cup light brown sugar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
1/2 tsp. oregano

In large saucepan combine beans and 7 cups water bring to a boil. Boil gently for 2 minutes. Remove from heat. Let stand 1 hour covered. Bring beans to a boil and simmer. Cover 30 minutes or until tender. Drain and reserve 1 cup liquid.

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BAKED LIMA BEANS WITH TOMATO SAUCE (using canned tomatoes)

2 2/3 cup dried lima beans
6 cups warm water
2 tsp. salt
8 slices bacon
1 cup diced celery
1 cup minced onion
1/4 cup flour
3 cups canned tomatoes
2 tsp. salt
1/8 tsp. pepper

Wash beans, pick over, cover with 6 cups hot water to which 1 tablespoon plus 1 teaspoon soda has been added and soak 4 hours. Drain and wash beans. Place in large pot, add 6 cups water, cover and simmer 1 1/2 hours or until tender. Add salt last 30 minutes of cooking. Drain any liquid remaining. Liquid can be used in soup. Dice bacon in a skillet and cook until almost brown; add celery, and onions, continue cooking until bacon is crisp. Stir in flour, add tomatoes, salt and pepper. Place beans in casserole; pour sauce on top. Bake 40 to 60 minutes at 350 degrees.

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HOME BAKED LIMA BEANS (using molasses, brown sugar and onion)

1 lb. dried lima beans
1/2 cup brown sugar
1/2 cup molasses
1 tbsp. salt
1 tsp. pepper
1 cup diced bacon
1 large onion, cut up

Soak beans in cold water overnight. Change water and then simmer until beans are tender. Do not drain liquid. Add sugar, molasses, seasonings and bacon. Put in deep pan and top with strips of bacon. Bake in slow oven, 350 degrees until browned.

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BAKED LIMA BEANS (using condensed tomato soup and molasses)

1 pkg. dried lima beans (regular or baby)
1 (10 3/4 oz.) can condensed cream of tomato soup
Small pieces of bacon or ham
1 cup brown sugar
1/4 cup molasses
1 tsp. salt
Water

Soak beans overnight. Cook beans until tender in plenty of water. Put soup, brown sugar, molasses, and salt in pan. Add meat and beans. Add enough water to cover. Arrange bacon or pieces of ham on top for eye appeal. Is quite sloppy when put into oven. Bake until brown. Bake for 1 1/2-3 hours at 350 degrees.

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COUNTRY LIMAS (using tomato juice)

1/2 lb. dried lima beans (about 1 cup)
1 small onion, cut in 1/4-inch slices
1/2 cup tomato juice
2 tbsp. molasses
1 tbsp. brown sugar, packed
1 tbsp. chili sauce
1 tsp. salt
1/2 tsp. dry mustard
4 slices bacon, fried crisp and crumbled

Heat beans and enough water to cover, to boiling. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add enough water to beans to cover if necessary. Heat to boiling; reduce heat. Simmer uncovered, until tender, about 30 minutes. (Do not boil or beans will burst.) Drain beans, reserving liquid. Layer beans and onion in 1 1/2 quart casserole. Mix tomato juice, molasses, brown sugar, chili sauce, salt and mustard; pour over beans. Add enough reserved bean liquid to cover. Cover and cook in 300 degree oven for 1 hour. Stir in bacon. 7 servings.

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LIMA BEAN CASSEROLE (using milk)

1 lb. dried lima beans
1 3/4 tsp. salt
2 cups milk (or 3 if needed)
2 heaping tbsp. cornstarch
1/2 to 3/4 cup brown sugar
5 strips bacon or 3/4 cup ham (cut up in small pieces)
Salt and pepper to taste

Cook beans with the 1 3/4 teaspoon salt until done (about 2 hours). Drain beans. Combine beans, meat, milk, brown sugar and cornstarch. Add salt and pepper to taste. Pour in casserole and bake for 1/2 hour at 400 degrees or until gravy thickens and top browns. Stir once just after they begin cooking along edges.

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LIMA BEANS WITH CANADIAN BACON

4 cups shelled fresh lima beans (or 2 pkgs. frozen lima beans)
6 slices Canadian bacon, coarsely chopped
2 tbsp. butter or margarine
2 tbsp. chopped onion
2 tbsp. all purpose flour
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 tsp. pepper
3 medium tomatoes, peeled and coarsely chopped

Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain, reserving liquid. Add enough water to reserved liquid to equal 1 cup; set beans and liquid aside. Fry Canadian bacon in a large skillet about 3 minutes; remove from skillet, and set aside. Melt butter in skillet; add onion, and saute until tender. Combine flour, brown sugar, salt, turmeric, and pepper; add to onion, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in beans; cook until thoroughly heated. Spoon half of bean mixture into a lightly greased 1 1/2 quart casserole. Layer tomatoes and bacon over beans; top with remaining beans. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.

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BAKED LIMA BEANS (using molasses)

1 lb. dried lima beans (cooked soft)
1/2 lb. bacon
1 cup brown sugar
1 cup molasses
Salt and pepper to taste

Place in casserole dish and bake at 350 degrees for 2 1/2 hours.

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BAKED LIMA BEANS (layered with Canadian bacon and brown sugar)

1 lb. large lima beans
1 1/2 cups brown sugar
1/4 lb. smoked Canadian bacon
Salt and pepper to taste

Soak beans overnight. Drain, then cover with water and cook for 1 hour. Combine beans with water left on beans and sugar, bacon, salt and pepper. Bake at 350 degrees until tender. Scrape sides often.

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LIMA BEAN CASSEROLE (using baby lima beans and sour cream)

1 clove garlic
2 pkgs. frozen baby lima beans
1 onion, chopped fine
1/4 cup melted butter
2 tsp. dry mustard
1/2 tsp. salt
1 tbsp. brown sugar
2 cups sour cream
1 lb. bacon, fried and crumbled

Rub casserole dish with crushed garlic clove, discard. Combine onion and limas and cook according to package directions; drain. Combine remaining ingredients with lima mixture. Put into casserole dish and bake at 350 degrees until bubbly.

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LIMA BEAN DISH (layered with brown sugar and bacon)

1 lb. dry lima beans
2 large onions, chopped
Salt
1/2 lb. bacon
1/2 lb. brown sugar

Soak beans overnight. Drain, cover with fresh water. Add chopped onions. Boil until beans are soft. Put in baking dish (about 8 x 12 inches is a good size) layer of beans, then layer of brown sugar (usually 2 layers of each). Top with the bacon cut into very small pieces. Bake about 1 hour in 400 degree oven.

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RANCH LIMA BEANS (using crushed tomatoes)
 
2 pkg. (10 oz. each) frozen Fordhook lima beans
1 (28 oz.) can crushed tomatoes
1/2 cup chopped onion
1/4 cup brown sugar
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
6 slices bacon, halved

Place all in bean pot with bacon on top. Bake at 350 degrees for 2 1/2 hours, uncovered. Stir once or twice.

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LIMA BEANS IN TOMATO SAUCE

3 slices bacon, finely chopped
2 cups tomatoes, cooked or canned
1/4 cup onion, chopped
1 tsp. vinegar
4 cups cooked baby lima beans (2 cups uncooked dried lima beans)
1/4 cup brown sugar, packed
1/4 tsp. chili powder

Fry chopped bacon; remove from pan. Put remaining ingredients into fat; simmer for 25 minutes, or until thickened. Sprinkle beans with bacon before serving.

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LIMA BEAN-BACON BAKE (using frozen lima beans and cheese)

2 pkg. (10 oz. each) frozen lima beans
1 1/2 cups water
6 slices bacon, diced
1 cup chopped onion
1/2 cup chopped celery
1 cup (4 oz.) shredded Monterey Jack cheese
1/4 tsp. Worcestershire sauce
1/4 tsp. pepper

Combine lima beans and water; bring to a boil. Cover, reduce heat and simmer 15 minutes. Drain, reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Remove bacon with slotted spoon. Reserving 1 tablespoon of drippings in skillet, set bacon aside. Saute onion and celery in reserved drippings until tender. Stir in beans, cheese, Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 25 minutes or until bacon is browned. Yield: 6 to 8 servings.

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LIMA BEAN BAKE (using sour cream)

4 cups frozen baby lima beans
1 cup sour cream
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/4 cup brown sugar
Bacon slices, cut and browned

Cook lima beans in unsalted water until tender. Drain. Arrange in greased casserole dish. Combine sour cream, salt, pepper, mustard and brown sugar. Mix and top with bacon. Bake in 350 degree oven for 30-45 minutes.

Source for above recipes: Old CD of community cookbooks, original sources not given, not dated

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Dear Holly,

As you can seem there are many variations to this casserole! I hope one of these will 'ring a bell'!

Happy Cooking,

Betsy