1 lb. Goya dried lima beans
1/2 lb. bacon, chopped and fried until crisp, and grease from the bacon
1 lb. brown sugar
1/2 cup ketchup
1/4 cup pancake syrup (Cindy prefers Giant's house brand, but notes Karo Light Corn Syrup also can be substituted)
1-2 Tbsps. French's yellow mustard, to taste
Check the dry beans and remove any "funky-looking" ones. Rinse them in a colander. Pour the beans into a Dutch oven and cover them with water. Let them soak for about eight hours before cooking them over medium heat for at least an hour. Leave them uncovered and stir them often. Then, do Cindy's "five bean test" to make sure the beans are tender. She explains, "Taste at least five beans, from different places in the pot, to make sure they're all cooked and tender."
While the beans are cooking, dice and fry bacon in a pan until the bacon is crisp. Set aside.
Measure brown sugar, ketchup, syrup and yellow mustard into a pan. Cook and stir these ingredients over low heat until brown sugar gently "melts" and the mixture becomes liquid.
Combine cooked beans, bacon and grease, and the liquid in a slow cooker. Cook the baked beans on low, for four to five hours, stirring once an hour until the beans are done to your liking.
Notes: Cindy swears by the Goya brand because she says they hold up the best to the cooking and stirring. Always use a wooden spoon to stir the beans, so that they don't break up.Copyright © 2015, The Baltimore Sun