Not all vintage recipes are bad from the get-go. This Hawaiian chicken was pretty tasty and not too much of a fuss to make. The Aloha ribs were, I will admit, initially a disappointment, but look at how I was able to build on the basic concept and take the freeway to flavortown (ermmm, as the DDD guy might say) to make some truly fine pineapple barbecue ribs and meatballs.
This mid-century recipe is actually pretty good right from the start, tho’ it’d be even better with home made chili sauce…
NOTE: I made this recipe two ways, first, using frozen lima beans (nice!), and the second time using canned beans, as called for in the original recipe – tho’ all I had in the pantry was French cut. Both worked well, but I think mebbe haricots vert or plain old green beans are the way to go.
•One bag frozen lima beans
(or 1 can green beans, drained)
•1/2 onion, diced
•1 tbsp canola oil
•2/3 cup chili sauce
If using frozen beans, rinse them in a colander, shake them off, but don’t get them totally dried out, and place in a ‘wave-safe dish.
Sprinkle with a bit of seasoned salt, toss, cover, and ‘wave for three minutes. Stir, and pop back into the ‘wave for another three minutes. Remove and set aside.
Heat the canola oil over medium-high heat, then add the diced onion and sauté for five minutes.
Add the ‘waved limas (or drained can of beans), along with the chili sauce and heat through.
Season with additional salt and pepper, if you like.
I am not, in fact, all that fond of lima beans, but this recipe was pretty nice. Frozen limas or canned green beans both worked well, and made a nice change from your everyday bean dish. Still – think about those fresh or frozen haricots, or even regular green beans. You might could also finish the whole thing up with a bit of hot sauce and warm it on the grill to get a bit of smoke in.
Now that’s a barbecued bean of a different flavor!