Even lima-haters will enjoy this. It’s a family favorite from Barry’s Mom.
1/2 lb salt pork
2 C dried lima beans
5-1/2 C water
2 T vegetable oil
3/4 cup chopped onion
1 clove garlic, minced
1 can (8 oz) tomato sauce
1/4 C molasses
3 T cider vinegar
2 T sweet pickle relish
2 T Worcestershire sauce
2 T chili powder
1 t dry mustard
1/2 t salt
Soak beans in 5 1/2 c. water overnight. Cut salt pork at 1/4-inch intervals, almost through to the rind and set aside. Drain beans and reserve water. In dutch oven, bring drained water to a boil and gradually add beans. Add salt pork, cover, and simmer 1-1/2 to 2 hours.
Drain beans, reserving liquid. Remove salt pork and set aside. Turn beans into a 3-quart casserole or beanpot. In sauce pan or large skillet, heat oil and saute onion and garlic about 5 minutes. To reserved bean liquid add water, if necessary, to make 1-1/2 cups. Stir bean liquid and remaining ingredients into sauteed mixture; heat thoroughly and pour over beans in casserole.
Bend rind of salt pork to form a fan shape and place on top of beans. Cover and bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 30 minutes or until beans are tender.
Makes 6 servings.