Old-Fashioned Baked Lima Beans – The Black Family Reunion Cookbook – Black Foodie Finder

A Rich and Comforting Southern Classic

Slow-baked, hearty, and full of old-fashioned Southern flavor, Old-Fashioned Baked Lima Beans is a comforting dish that brings together tender lima beans, smoky salt pork, sweet molasses, and aromatic herbs. Baked low and slow, this recipe develops a rich, savory-sweet flavor that makes it a satisfying addition to family dinners, holiday gatherings, and Sunday suppers.

Featured in The Black Family Reunion Cookbook, this traditional recipe highlights the beauty of Southern home cooking, where simple ingredients and patient preparation create deeply satisfying meals. The combination of sorghum molasses, brown sugar, mustard, and salt pork gives these baked lima beans their distinctive flavor, while a finishing splash of sherry wine adds an extra layer of richness.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 3 cups large dried lima beans
• 2 quarts boiling water
• 1 bay leaf
• 2 sprigs celery leaves
• 5 sprigs parsley
• ¾ pound salt pork, sliced
• ⅓ cup sorghum molasses
• ¼ cup firmly packed brown sugar
• 2 teaspoons dry mustard
• 2 teaspoons salt
• ⅛ teaspoon pepper
• 1 medium onion, chopped
• ½ cup sherry wine

Makes: 8 servings

Step-by-Step Instructions

1. Rinse the dried lima beans thoroughly. Place them in a large saucepan with 2 quarts of boiling water and cook for 2 minutes. Cover the saucepan, remove it from the heat, and allow the beans to soak for 1 hour.
2. Gather the bay leaf, celery leaves, and parsley sprigs into a small bundle. Add the herbs to the beans, return the saucepan to the heat, and boil for 1 hour. Drain the beans, reserving 1½ cups of the cooking liquid.
3. Preheat the oven to 250°F.
4. Arrange the drained lima beans and sliced salt pork in alternating layers inside a 2-quart baking dish, finishing with a layer of pork on top.
5. In a mixing bowl, combine the sorghum molasses, brown sugar, dry mustard, salt, pepper, and chopped onion with the reserved 1½ cups of bean cooking liquid. Stir until well blended.
6. Pour the seasoned molasses mixture evenly over the lima beans and cover the baking dish.
7. Bake at 250°F for 2½ hours, allowing the beans to absorb the sweet and savory flavors.
8. Remove the cover and pour the sherry wine over the beans. Return the dish to the oven, uncovered, and bake for an additional 1 hour until the flavors are rich and well developed.

Pro Tips & Suggestions

• Use sorghum molasses for the distinctive Southern sweetness featured in the original recipe. Its earthy flavor pairs beautifully with the smoky salt pork.
• Check the beans during baking to make sure they remain moist. If necessary, add a little hot water or reserved bean liquid to prevent drying.
• For a different smoky flavor, substitute smoked ham hocks or thick-cut bacon for the salt pork.
• For a nonalcoholic variation, replace the sherry wine with vegetable broth and a small splash of apple cider vinegar.
• Serve alongside cornbread, collard greens, roasted chicken, or barbecue for a hearty Southern-inspired meal.

About the Recipe

Old-Fashioned Baked Lima Beans reflects the resourcefulness and comforting flavors associated with traditional Southern cooking. Dried beans have long been an important ingredient in African American foodways because they are affordable, nourishing, and versatile enough to feed large families.

The combination of beans, cured pork, and molasses reflects cooking traditions that developed throughout the American South. Slow baking allows the ingredients to develop a rich flavor, turning everyday pantry staples into a satisfying family dish.

Its inclusion in The Black Family Reunion Cookbook celebrates the importance of preserving recipes that connect generations through shared meals, family gatherings, and culinary traditions.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

This recipe is adapted from The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc. The cookbook is a treasured collection of heritage recipes, regional favorites, and family dishes that celebrate the rich culinary legacy of African American communities.