Lima Beans, Fermiere

Ingredients

• 2 cups dried Lima beans
• 2-inch cube fat salt pork
• V teaspoon salt cut in small pieces
• 1% teaspoon pepper
• ¥ cup carrot, in 14-inch cubes
• 1 small onion, thinly sliced
• 2 tablespoons butter

Method

1. 1

   Soak beans overnight in cold water to cover.

2. 2

   Drain, put in casserole.

3. 3

   Add salt and pepper.

4. 4

   Try out fat, strain, and cook onion and carrot in fat until brown.

5. 5

   Add to beans.

6. 6

   Dot over with butter.

7. 7

   Add water to half height of beans.

8. 8

   Cover and cook in slow oven (300° F.) until beans are soft.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 188. The excerpt below is the record exactly as published.

LIMA BEANS, FERMIERE 2 cups dried Lima beans 2-inch cube fat salt pork V teaspoon salt cut in small pieces 1% teaspoon pepper ¥ cup carrot, in 14-inch cubes 1 small onion, thinly sliced 2 tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.