{"id":7113,"slug":"dried-lima-beans-baked","title":"DRIED LIMA BEANS, BAKED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of dried Lima beans","salt","paprika","two tablespoons of poultry or beef fat","two tablespoons of flour","one cup of bean liquid"],"ingredients_norm":["dried lima bean","salt","paprika","poultry or beef fat","flour","bean liquid"],"steps":["Wash one pound of dried Lima beans, let soak overnight.","Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender.","Add salt and paprika.","Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, when brown add one cup of bean liquid, and the beans.","Let simmer and bake in casserole one-half hour.","Reserve the bean broth and add more if necessary."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w39:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca5e50184701dfa33765f0106a20c24c388c38cf881341144a8a407fb364758e","created_at":"2026-08-02T16:57:45Z","updated_at":"2026-08-02T16:57:45Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/dried-lima-beans-baked"}