1 cup of dried lima
beans 1/4 pound of diced salt pork 1/2 cup of sliced
peeled onions one 10 1/2 ounce can of condensed tomato soup
1 cup of water 2 tablespoons of finely cut parsley
Wash and look over beans. Drain. Cover with 1 quart of cold water. Let soak overnight or all day. Drain. Cover with fresh water. Cook about 2 hours or until tender.
Drain. There should be about 3 cups of cooked beans. Cover and keep in refrigerator until next day or when ever baked dish is to be prepared. Preheat oven to 350ºF. Cook salt pork 5 minutes in heavy frying pan. Add onions. Cook for 5 minutes longer. Add drained cooked lima beans. Mix well. Pour into greased one quart baking dish. Mix tomato soup and water. Pour over beans. Bake for 30 minutes or until hot and bubbly. If beans are not tender, continue baking until beans are entirely cooked. Sprinkle top with parsley and serve hot. Makes 4 or more servings
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