Reviewed: Apr. 13, 2012

My oldest daughter & I love lima beans so we chose this for our sidedish with last night's dinner. Overall taste was really good, but I just wish there was a little more sauce--I thought the beans were a teeny bit dry as the recipe turned out--but my daughter loved it as is.

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Reviewer:

McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Nov. 6, 2011

Very good! Better than your ordinary baked beans. Have always had baked beans made from small white navy beans but really enjoyed it with the baby lima beans. (I don't think the large lima beans would be as good though- so I suggest choosing the baby lima bean variety). The sauce was very good too. I followed ingredient amounts as listed and thought it needed all the sauce. I would not recommend cutting back on the ketchup and sugar as others have suggested. The beans would end up too dry in my opinion. I did add about 2 tsp Dijon mustard to give it a little extra zing, but I've always thought mustard was the secret ingredient to fabulous baked beans anyway. I didn't have a bean pot and used my heavy Dutch Oven instead. Worked great and has a lid already instead of dealing with tin foil and a casserole dish.

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Reviewer:

JGILLIKIN

Cooking Level: Expert

Home Town: Harkers Island, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Oct. 25, 2011

That's over a cup of sugar!! when you add whatever on earth "pancake" syrup is. There are at least 5 kinds of Pancake syrup. Dah....so I am presuming she means "maple" or fake maple. For 16 oz of beans??? Just put sugar bowl on table. sooo cut sugar a bit add some mustard powder. double the bacon or better yet use salt pork Very unhappy with recipe...ended up draining most of sugar off and starting over. Still bland and sweet.

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Reviewer:

Plaisham

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Reviewed: Mar. 8, 2011

Wow! These are the BEST version of lima beans I've found! Out of necessity I made some alterations. I used 1/2 tsp chili powder rather than hot sauce, added 1/2 tsp ground mustard, and used light corn syrup rather than pancake syrup. I also made a vegetarian version, so no bacon. Dilish!!!! Omg, sooo good. The aftertaste is incredible. p.s. I also followed a previous reviewers advice and only used 1/2 a c of ketchup and 1/4 c light corn syrup. For me, there was more than enough sauce.

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Reviewer:

Liesel

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

Reviewed: Sep. 16, 2010

Loved this recipe, only I made it "vegetarian" without the bacon. It was still marvelous. Will make it again often.

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Reviewer:

krratt

Reviewed: Jul. 4, 2010

Made these yesterday. YUM! I substitued dark molasses for the pancake syrup, as I have a tendency to prefer things less on the sweet side, and 1 tsp dry mustard for the hot sauce, had only 1/4 C ketchup on hand so added a 4 oz can of tomato sauce, PERFECT! And to my great surprise the husbamd loved them too! We'll make these often! Thanks for sharing!

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Reviewer:

JodiK

Cooking Level: Intermediate

Living In: Pomona, California, USA

Reviewed: Mar. 28, 2009

These were okay...but my crew is used to Mexican beans ...refried ...charro etc. So the sweet taste didnt go down to well. On a seperate note. I thought they were pretty good.

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Reviewer:

Acapulco Tanja

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Acapulco, Guerrero, Mexico

Reviewed: Nov. 6, 2008

My husband loves sausage and butter beans both, and this is a really tasty combo.

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Reviewer:

Barbara

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Aug. 18, 2008

This is the trickiest way to get kids to eat healthy! Filling, appealing and delicious!

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Reviewer:

Soni Cido

Cooking Level: Expert

Home Town: Pine Island, Minnesota, USA

Reviewed: Jun. 17, 2008

This was very good and will remain on my rotation. I used frozen baby lima beans (zapped in the microwave in water - didn't measure but just enough to cover the beans for about 8 mins). I only made serving for 4. I sauted my chopped bacon and onions together. Then when the bacon/onion mixture was nicely caramelized and bacon not quite crisp, I added the beans and most of the water to my pan, thereby deglazing the pan. I simmered that as I added the other ingredients. I only used 2 tbsp of brown sugar, used pure maple syrup and added as squirt of dijon mustard.

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