Baked Lima Beans

READY IN: 3hrs 20mins
Recipe by keen5

I got this recipe from the Mount Joy Mennonite Church cookbook. Very good! Mount Joy is in Lancaster County, PA. Prep time does not include overnight soaking of beans. Cook time is approximate.

Top Review by John W.

This is the exact recipe my family used for years and was loved by everyone. There are some parts of this recipe that are not clear though. There is a feel to your results in the end. Large Onion, Your desired end result chooses the type and characteristics. Ketchup, Go with a known brand all are use to. Molasses, Fresh and a quality brand to your taste. The Bacon is one of the most significant aspects! If you choose a thin cookie cutter bacon, you get squiggle cookie cutter results. Creativity rests in knowing your Bacon. Reliable Amish thick cut will do you good. Thick cut wrights or equivalent. Your grocery store ice shelf thick Double smoke, Choose the smoke process to marry what its to be served with. Your dried Limas need to be fresh and recovered proper. Those who home brew know about the process of dealing with beans. If you slow steep, you change the conversions to sugars. Once you raise temps high enough, you stop conversions and just go to breakdown! Choose your size of bean based on the end texture and desires also! Times for cooking are extremely rough. Know what times does. And often, this is best reheated! If you do not have time to properly cook and learn what your results will be with this recipe, Buy the can!

Ingredients Nutrition


  1. Soak beans overnight.
  2. Cook in water until just about half tender; drain.
  3. Add other ingredients.
  4. Bake in oven until tender, 2 to 3 hours at 350 degrees.

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