Tender lima beans are slow cooked and served in a sweet and tangy sauce. Makes a great side dish for burgers, grilled ribs or brisket, or fried chicken.
1 1/2 pound dried lima beans
6 cups cold water
2 1/4 cups chopped onion
1/2 cup brown sugar or brown sugar substitute
1 1/2 cup ketchup
13 drops Tabasco sauce
1/2 cup dark corn syrup
1 teaspoon salt
1/4 pound bacon, diced
Rinse the beans then combine them with the cold water in a large saucepan. Let the beans soak overnight. Do not drain the beans after soaking.
Place the pan over medium-high heat. Add the chopped onion and bring the liquid to a boil. Reduce the heat to a simmer and let cook for 30-60 minutes or until the beans are tender. Drain the beans, reserving the liquid.
Transfer the beans to the crock pot. Add the brown sugar, ketchup, Tabasco, corn syrup, salt, and bacon. Mix well. Add enough of the cooking liquid to just barely cover the beans.
Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours. Stir the beans occasionally. Serve warm.
Soak the dried lima beans in cold water overnight to make sure they cook evenly and become tender more quickly.
Cook the bacon until crisp before adding to the beans if you prefer a cooked texture.
Adjust the amount of Tabasco sauce to taste.
Check the beans periodically during cooking, especially towards the end, to prevent them from becoming too mushy.
Let the beans stand for 10-15 minutes after cooking to allow the flavors to meld and the sauce to thicken slightly before serving.
Try different types of vinegar or mustard to add a different flavor to the sauce.
Yes, you can use canned lima beans as a shortcut. Drain and rinse the beans before adding them to the crock pot. You may need to adjust the cooking time since canned beans are already cooked, so they primarily just need to be heated through and allowed to absorb the flavors.
For a vegetarian version, omit the bacon and try adding a bit of smoked paprika or liquid smoke to mimic the smoky flavor the bacon would have contributed. You can also try a vegan bacon substitute.
Yes, you can make this recipe in a regular oven. After combining all the ingredients in an oven-safe dish, bake covered at 325 degrees F for about 2-3 hours or until the beans are tender and the sauce has thickened. Check periodically to stir and add more liquid if needed.
A good substitute for dark corn syrup is molasses mixed with light corn syrup (half and half). You can also use pure maple syrup or honey for a different flavor, though the taste will vary from the original recipe.
If the sauce is too runny, you can thicken it by removing the lid of the crock pot and cooking on high for an additional 30-60 minutes, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to make a slurry and stir it into the beans, then cook for another 15-20 minutes or until the sauce thickens.
Yes, leftover barbecued lima beans freeze well. Cool them completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Use 1 cup granulated white sugar with 1 1/2 teaspoons molasses as a substitute for brown sugar. Alternatively, coconut sugar or a sugar-free brown sugar substitute like a blend of erythritol and stevia with molasses flavor can work for those looking to reduce sugar intake.
Try adding chopped bell peppers, garlic, or smoked sausage. Adjust the seasoning as needed to accommodate any extra ingredients.
Barbecued lima beans are versatile and can be served as a side dish with grilled meats, poultry, or fish. They also make a hearty addition to a potluck spread or as part of a vegetarian meal when prepared without bacon.
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