Recipe

4th of July Baby Limas, Barbeque Style

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Photo by Sarah Shatz

This recipe was entered in the contest for Your Best Dirt Cheap Dinner
aargersi's Testing Notes: I have made baby limas, and I have made BBQ sauce, but I have never combined them. I can assure you I will now, again and again! They are a great combo – mild, almost sweet beans cooked to...
I have made baby limas, and I have made BBQ sauce, but I have never combined them. I can assure you I will now, again and again! They are a great combo – mild, almost sweet beans cooked to tender perfection in a tasty and not too spicy BBQ sauce (which could easily be amped up with more chili powder). Another great addition – tamarind in BBQ – I would never have thought of that but it really adds to the depth and flavor of the sauce. These will be put into our regular bean rotation from now on! - aargersi

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susan g's Notes: My mother made Barbequed Limas, and I loved them. They would show up at big family parties in the summer, like 4th of July. I never got the recipe, but the taste and smell wanted to be more...
My mother made Barbequed Limas, and I loved them. They would show up at big family parties in the summer, like 4th of July. I never got the recipe, but the taste and smell wanted to be more than a fond memory. So I have cooked up a pot of baby limas, added a sauce that started life with Peg Bracken (seriously reinvented), and cooked it down until I had to turn off the stove to go to bed. Thanks, Mom! - susan g

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Serves 4 - 6

3 cups cooked baby lima beans (2 cans, or preferably home cooked) Ask a question about this ingredient

1 onion, chopped Ask a question about this ingredient

3 cloves garlic, minced Ask a question about this ingredient

3 tablespoons tomato paste Ask a question about this ingredient

2 tablespoons cider vinegar Ask a question about this ingredient

1 tablespoon tamari (gluten free) Ask a question about this ingredient

2 tablespoons demerara sugar Ask a question about this ingredient

1 tablespoon molasses Ask a question about this ingredient

1 teaspoon dry mustard Ask a question about this ingredient

1/2 teaspoon smoked paprika Ask a question about this ingredient

1 tablespoon chili powder (blend) Ask a question about this ingredient

1 teaspoon tamarind concentrate Ask a question about this ingredient

If you are cooking the beans, soak 1 1/4 cup baby limas overnight (or quick soak: boil 2 minutes, soak 1 hour), drain; then cook with the onions and garlic until cooked through. Save the cooking liquid.
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If you are using canned beans, add the onions and garlic to the drained beans.
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Mix all the remaining ingredients for the sauce. Add to the pot with 1/4 cup of cooking liquid or water.
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Bring to a boil, then keep at a fast simmer, stirring occasionally. Add more liquid as the sauce thickens. When it is dark and thick, and the beans are very soft, flavorful but still intact... it is done.
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Cooking time can be an hour or more. Alternatively, it can be cooked in a slow cooker, to the same point of readiness.
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8 Comments on 4th of July Baby Limas, Barbeque Style

Kitchen Butterfly added 11 months ago

This sounds stunning. Kind of smoky baked beans. I would think they'd make a great side to some tender pulled pork. Thank you!

susan g added about 1 year ago

Update: cook beans in the pressure cooker, then transfer with sauce to slow cooker. You might say, less pressure. And less fuel and power used, for the 'dirt cheap' gang.