Recipes

Lima Beans and Bacon

Recipe No. 561 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pork · Side Dish · Vegetable

Serves 100 servings, approximately ½ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 561 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Beans, Lima, dry — 15 pounds (9 No. 56 dippers)
  • Water, cold — as needed
  • Salt — as needed
  • Bacon — 2 pounds
  • Salt — ¼ ounce (½ mess kit spoon)
  • Pepper — (¼ mess kit spoon)

Directions

  1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
  2. Add salt. Cover and heat to boiling point; reduce heat and simmer until tender but not split or mushy. Drain.
  3. Add bacon to hot liquid; heat to boiling point; simmer about 20 minutes.
  4. Add beans, salt and pepper; continue simmering about 15 minutes or until heated through.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, Lima, dry — 1 lb 3¼ oz Water, cold — to taste Salt — to taste Bacon — 2½ oz Salt — a pinch Pepper — scale to taste ((¼ mess kit spoon))

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 561, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.