Frank's Recipes! Spanish Style Lima Beans for 100

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Spanish Style Lima Beans for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

1 1/4 gallon (8 lb) beans, lima, dry
5 gallon water, cold
6 tablespoon (4 oz) salt
to cover (variable) water, hot
5 1/4 cups (1 lb 12 oz) bacon, raw, chopped
3 cups (1 lb) onions, dry, finely chopped
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned
2 1/4 cups (1 lb) sugar, granulated
2 tablespoon mustard, flour
1/2 teaspoon cloves, ground
3 tablespoon (2 oz) salt
1 teaspoon pepper, black

Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly.
Cover with water; add 6 tablespoon salt. Bring to a boil; boil 2 minutes; turn off heat.
Cover; let soak 1 hour. Bring beans to a boil, if necessary, add water to cover beans.
Simmer 30 minutes. Add bacon, onions, tomatoes, sugar, mustard, flour, cloves, 3 tbsp
salt, and pepper; simmer 30 to 45 minutes or until beans are just tender.

ALTERNATE METHOD:
Pick over and wash beans thoroughly. Bring beans to a boil, if necessary, add water to cover beans. Simmer 30 minutes. Add bacon, onions, tomatoes, sugar, mustard, flour, cloves, 3 tablespoon salt, and pepper; simmer 30 to 45 minutes or until beans are just tender.

NOTE:
8 lb pinto or white dry beans may be used for lima beans.

1 lb 2 oz dry onions A.P. will yield 1 lb finely chopped onions.