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Hearty Bean Bake
- 1 cup dry navy beans
- 1 cup dry baby Lima beans
- 4 cups cold water
- 1 large onion, chopped
- 1/2 teaspoon salt
- 1 large bay leaf
- 1/2 teaspoon dry thyme
- 1/4 teaspoon pepper
- 1 pound boneless smoked pork shoulder or ham
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups sliced celery
- 1/4 cup dark corn syrup
Rinse beans; cover with cold water in a large kettle or Dutch oven. Bring beans to a boil; simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Stir in next 5 ingredients. Add meat; cover and simmer for 1 hour.
Remove meat and let stand until cool enough to handle. Dice, discarding fat. Combine beans, diced meat, and remaining ingredients. Pour bean mixture into a 2-quart casserole or bean pot. Cover and bake at 350° for 2 hours. Uncover and bake for 2 hours longer, stirring several times. Remove bay leaf before serving.
Serves 6 to 8.
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