Follow these steps for perfect results
Bacon
sliced
Frozen Lima Beans
cooked and drained
Tomato Soup
Onion
chopped fine
Water
to thin
Garlic Salt
Flour
Vinegar
Sugar
Fry bacon until crisp. Remove from skillet and set aside.
Leave 2 to 3 tablespoons of bacon grease in the skillet.
Fry chopped onion in the bacon grease until softened.
Add flour to the onions to create a roux and thicken the mixture.
Stir in tomato soup.
Add vinegar, sugar, and garlic salt to the sauce.
Add water to the sauce to reach a medium-thick consistency.
Crumble half of the fried bacon and add it to the sauce.
Pour the sauce over the cooked and drained lima beans in a greased 2-quart casserole dish.
Mix lightly to combine the beans and sauce.
Crumble the remaining bacon and sprinkle it over the top of the lima beans.
Bake in a preheated oven at 350°F (175°C) for about 30 minutes.
Cover the casserole for the first 25 minutes, then uncover for the last 5 minutes to allow the bacon to crisp up.
Expert advice for the best results
For a richer flavor, use brown sugar instead of white sugar.
Add a dash of hot sauce for a little heat.
Top with shredded cheddar cheese during the last 5 minutes of baking.
Ensure lima beans are properly drained to avoid a watery sauce.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve in a rustic casserole dish, garnished with a sprig of parsley.
Serve as a side dish with grilled meats.
Pair with cornbread or biscuits.
Pairs well with the smoky and savory flavors.
Complements the sweet and savory elements.
Discover the story behind this recipe
Comfort food staple in the Southern US.
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