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Baked Beans and Lima Recipe

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An easy side dish for a picnic or a crowd.
Directions
  • In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft.
  • Pour drained beans into slow cooker. Add bacon mixture and combine.
  • In a small bowl, combine liquid smoke, mustard, molasses, ketchup, brown sugar, and vinegar. Stir. Add mixture to slow cooker and stir until well combined.
  • Turn slow cooker on high for 4 hours or on low for 7 hours.

    Can be baked the day before. Store in refrigerator and reheat before serving.
  • Container: 6 quart slow cooker
    Prep Time: 20 minutes
    Cook Time: 6 or more hours
    Servings: 20
    Enter desired servings   Change Servings
    Ingredients
    - 6 pounds pork and beans, drain off some of the juices
    - 32 ounces butter beans, drained (two 55-ounce cans)
    - 30 ounces lima beans, drained
    - 30 ounces kidney beans (red or white)
    - 1 pound bacon
    - 1 large sweet onion
    - 4 ribs celery, chopped
    - 3/4 teaspoon liquid smoke (optional)
    - 2 tablespoons prepared mustard
    - 1/2 cup molasses
    - 3/4 cup ketchup
    - 1/4 cup cider vinegar
    - 1/2 cup brown sugar

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