Looking for something different to serve on the side? How about something from the 1930s? This simple casserole of lima beans is baked with bacon, butter, and pears.
I admit this is one of those recipes that I read and could not imagine how it would taste in the end. I accepted the challenge and hope you do too. Sweet, savory, and surprisingly hardy, this is a side dish that pairs nicely with roast. Perfect for chilly Autumn and Winter nights.
Baked Lima Beans and Pears - 1939
This 1930s casserole is sweet, salty, and surprisingly hardy side dish that pairs nice with your favorite roast.
Ingredients
- 2 cans Pears (Halves or slices) (Drained)
- 2 cans Lima Beans (Drained)
- 1 stick Butter (Melted)
- 6 slices Bacon
Instructions
- Preheat oven to 375° F. Grease a shallow baking casserole pan or 13"x9" pan with 2-3 Tbs of the melted butter.
- In a skillet, cook bacon over medium-low until crisp turning once. Reserve 3 Tbs of bacon grease. Cool on rack or paper towels. Once cool enough to handle, crumble and set aside.
- Meanwhile, arrange pears in the casserole dish. If using halves, place cut-side down (round side up).
- In a mixing bowl toss lima beans with bacon crumbles and reserved bacon grease. Pour over pears and spread into a even layer.
- Drizzle lima beans and pears with remaining melted butter and lightly salt and pepper.
- Bake 30 minutes uncovered. Bast every 10 minutes with butter sauce.
- Serve hot. Reheats well.
Notes
Adapted from a recipe in Delicious Dairy Dishes (1937).
Source
Adapted from a recipe in Delicious Dairy Dishes (1937).
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