Get ready to embark on a delicious journey into the heart of traditional American cooking with our Bean Hole Lima Beans and Bacon recipe! This isn't just another side dish – it's a time-honored cooking method that transforms simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds. Imagine tender, creamy lima beans slow-cooked to perfection, infused with crispy bacon and a hint of sweet brown sugar, creating a flavor explosion that will transport you to rustic, comfort food heaven!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound dried lima beans
- 1/2 pound bacon, diced
- 1 onion, chopped
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
Instructions
- Prepare the dried lima beans by sorting through them to remove any stones or damaged beans. Rinse the beans thoroughly under cold running water.
- Place the sorted and rinsed lima beans in a large bowl and cover with cold water. Allow the beans to soak overnight or for at least 8 hours at room temperature.
- The next day, drain and rinse the soaked beans thoroughly.
- In a large cast-iron Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it begins to crisp and release its fat, approximately 5-7 minutes.
- Add the chopped onion to the bacon and cook until the onion becomes translucent and slightly golden, about 3-4 minutes.
- Add the drained lima beans to the bacon and onion mixture, stirring to combine and coat the beans with the bacon fat.
- Sprinkle brown sugar, salt, and black pepper over the beans, stirring to distribute the seasonings evenly.
- Pour 4 cups of water into the pot, ensuring the beans are fully covered.
- If using a traditional bean hole method, dig a hole in the ground and build a fire to create hot coals. Place a metal cover or lid on the Dutch oven.
- Carefully lower the covered Dutch oven into the prepared bean hole, surrounding it with hot coals both underneath and on top of the lid.
- If using an oven, preheat to 250°F (120°C). Cover the Dutch oven and place it in the oven.
- Allow the beans to slow cook for approximately 6 hours, checking occasionally to ensure there is enough liquid and adding more water if needed.
- The beans are done when they are tender, creamy, and have absorbed most of the liquid.
- Remove from heat and let the beans rest for 15-20 minutes before serving to allow the flavors to meld together.
- Serve hot as a side dish or main course, garnished with fresh chopped parsley if desired.
Tips
- Bean Soaking is Key: Always soak your dried lima beans overnight to ensure even cooking and maximum tenderness.
- Bacon Selection Matters: Choose a high-quality, thick-cut bacon for the most robust flavor and best texture.
- Low and Slow is the Golden Rule: Whether using a traditional bean hole or your home oven, patience is crucial. The long, slow cooking process is what makes these beans incredibly creamy and flavorful.
- Liquid Level Check: Periodically check the moisture during cooking. Add a little hot water if the beans look too dry to prevent burning.
- Rest and Relax: Allow the beans to rest after cooking for 15-20 minutes. This helps the flavors meld and makes the beans even more delicious.
- Optional Enhancement: For an extra flavor boost, consider adding a splash of maple syrup or a dash of smoked paprika to complement the bacon.
- Storage Tip: These beans taste even better the next day, so don't hesitate to make a large batch and enjoy leftovers!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 35g
Protein: 15g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
