Ingredients
1 1/2
lb. (3 cups) dried lima beans
2
quarts (8 cups) water
1/4
lb. salt pork or bacon, cut into 1/4-inch pieces
1/2
cup chopped green bell pepper
1
medium onion, chopped
1/4
cup molasses
1/4
to 1/2 cup dark corn syrup
1
teaspoon pepper
1/2
teaspoon salt
1/4
teaspoon paprika
1
(2-oz.) jar chopped pimientos, drained
Preparation
Sort beans. Rinse well; drain. In Dutch oven or large saucepan, cover beans with water. Soak at least 12 hours or overnight.
Do not drain beans. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until beans are almost tender.
Drain beans, reserving liquid. Place beans in 3 1/2- to 4-quart slow cooker. Combine 3/4 cup reserved liquid with all remaining ingredients; mix well. Pour over beans; stir to mix.
Cover; cook on high setting for 5 to 6 hours or on low setting for 10 to 12 hours or until beans are tender and mixture is thoroughly heated.
