The mild buttery flavor of lima beans lends itself to a variety of combinations. This savory side dish inspired by an unknown army chef could become a main dish with the addition of just a little more bacon or some leftover ham.
3 cups drained, cooked or canned dried lima beans
½ cup finely chopped onion
½ cup finely chopped green bell pepper
1 teaspoon packed light brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground mace
¼ teaspoon poultry seasoning
1 cup evaporated milk
3 slices bacon, halved
Preheat oven to 375°F. Grease a 1½- to 2-quart casserole.
Combine limas, onion, bell pepper, brown sugar, mustard, salt, black pepper, mace, and poultry seasoning in greased casserole. Pour milk over mixture and top with bacon.
Bake until the bacon is crisp and the mixture bubbles—30 to 35 minutes. Serve from casserole.
4 Servings
“According to a report from OWI (Office of War Information), hardly one of 800 women questioned in a recent survey sent their husbands off with what nutritionists believe is an adequate breakfast.”—American Cookery, January 1944