The BBT gets its naming style from the BLT sandwich: It’s a bean, bacon, and tomato bake bouncing with bountiful flavors! The lima beans are creamy and hearty, the tomato bright and juicy, and the bacon salty, meaty, and, well, bacon-y! Notes of sweetness and fragrant garlic add new dimensions to the savory mix, making it endlessly delicious and just the thing to make again and again. Packed with protein, the BBT is home-cooking at its most endearingly nurturing!
Ingredients
- 8 strips bacon, cut into 1-inch pieces
- 1 cup onion, finely chopped
- 2/3 cup celery, finely chopped
- 1/2 cup green pepper, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 8 cups frozen lima beans, thawed
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease a 3-quart baking dish or a 9×13-inch baking pan.
Step 3 –In a large stockpot over medium heat, cook the bacon, the onion, the celery, and the green pepper until the bacon is crisp and the vegetables are tender, about 7-8 minutes.
Step 4 –Add the garlic and cook until fragrant, about 1 minute.
Step 5 –Stir in the flour, the sugar, the salt, and the pepper.
Step 6 –Stir in the tomatoes and their juices and bring the mixture to a boil while stirring constantly.
Step 7 –Cook until thickened, about 1-2 minutes.
Step 8 –Stir in the beans.
Step 9 –Transfer the mixture to the prepared baking dish.
Step 10 –Cover and bake until the beans are tender, about 35-40 minutes.
Step 11 –Serve.
