Baked Steak And Lima Beans Recipes

Steps:

• Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
• Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
• Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

Steps:

• Rinse beans; add 6 cups of water.
• Bring to a boil; simmer 5 minutes.
• Remove from heat; let stand, covered, 1 hour.
• Do not drain.
• After 1 hour cover, simmer 30 minutes.
• In Dutch oven, cook bacon until crisp.
• Drain, reserve drippings.
• Crumble bacon; set aside.
• Coat beef with flour.
• Brown beef in hot drippings, pour off excess fat.
• Stir in beans and onion.
• Combine tomato juice, brown sugar, salt, pepper and mustard.
• Pour over beans and beef mixture.
• Bake covered in 325°F oven until tender, about 1 1/2 to 2 hours.
• Serve hot topped with crumbled bacon and grated cheese to taste.

Steps:

• Soak beans in water overnight. Drain. Add fresh water, just enough to cover the beans, and salt. Cook until tender, about 30 minutes.
• Preheat oven to 300 degrees. If necessary, pour off some water from the beans so that they are very moist but not swimming in liquid. Add ketchup, brown sugar and mustard to the beans and water. Pour into a large (about 9 by 12 by 3) flat baking pan. Lay strips of bacon on top of the bean mixture.
• Bake for 2 1/2 hours. If the bacon starts browning too fast, reduce heat to 225 degrees and extend the baking time by 1 hour.