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BBQ Baby Lima Beans
Posted on February 27, 2017 at 1:54 PM
Great, easy side dish for a cook-out or barbecue.
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1 pound Dried Baby Lima Beans, soaked overgnight
Step 1 Add the beans to a large bowl and cover with water. Soak overnight.
4 cups Water
1 tablespoon Fine Sea Salt
Step 2 Drain the soaked beans. Add to a large pot and cover with fresh water and salt, bring to a boil. Reduce the heat and simmer for about an hour, until the beans are tender.
4 slices Bacon, cooked and crumbled
Step 3 Fry the bacon in a pan until browned and crispy. Remove and place on a plate lined with paper towels to drain.
12 cup Onion, diced
13 cup Celery, diced
13 cup Green Bell Pepper, diced
2 cloves Garlic, minced
Step 4 In the same pan you cooked the bacon in, saute (over medium-high heat) the onion, celery and bell pepper in the bacon fat for about 10-12 minutes until softened. Add the garlic and saute for another minute or two.
1 can Canned Diced Tomatoes, 28 ounce can
14 cup VSOP Saba, aged balsamic vinegar condiment
1 tablespoon Brown Sugar
1 tablespoon VSOP Jalapeno Aged White Balsamic Vinegar
1 tablespoon Black Strap Molasses
14 teaspoon Dry Mustard
2 teaspoons Fine Sea Salt
1 teaspoon Fresh Cracked Black Pepper
Step 5 Stir in the remaining ingredients. Add the cooked and crumbled bacon to the sauce.
  Step 6 Preheat the oven to 375 degrees Fahrenheit. Drain the cooked beans and add to the sauce mixture. Pour into a large casserole dish and bake for 1 1/2 to 2 hours. ENJOY!
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