BAKED LIMA BEANS WITH PEARS

I used to make baked beans by starting with already cooked beans bought in jars - I can't remember the brand; something like A & J, or is that root beer? I would drain them lightly of the goo they were packed in and throw them in a pot with some finely chopped onion, some ketchup and lots of brown sugar. Then I'd cook them in a slow oven - about 300 degrees - for about an hour, until the ingredients all melded together but the beans remained whole.

Here's a more complicated but subtler variation on this theme, provided by Lee Bailey and cooked a long time in a very slow oven. After trying this, you'll never think about baked beans the old ketchup-y, brown sugary-y way again. Note that they're lima beans, not navy beans.

BAKED LIMA BEANS WITH PEARS

serves 6

3 10-oz packages frozen lima beans (about 6 C)

2 large ripe pears, cored, peeled and sliced crosswise

1 C chicken broth

1/4 C brown sugar

1/4 C chopped onion

1/4 C molasses

1 t salt

1/4 t pepper

 1. Preheat oven to 200. In a heavy 2 quart casserole, combine ingredients. Bake, covered tightly, about 8 hours. Yes, honey: count them, 8 hours!

Note: I now make baked beans by using the canned ones from that family company where the dog is always trying to steal the recipe. I can't remember the name. I use about 3 cans for 6-8 people. I peel and core and slice a couple of pears into 1" cubes, toss them in, and let the whole thing cook in a 300 degree oven for about an hour. This can be held in a 250 degree oven almost indefinitely. It's not Lee Bailey, and it's not lima beans, but it's almost as good.