1 pound of dried large lima beans 5 cups of cold water 1 teaspoon of salt
Sauce 2 tablespoons of salad oil 1 cup of chopped onion 1 cup of ketchup 1/2 cup of light brown sugar, packed 1 tablespoon of Worcestershire sauce 1 teaspoon of salt 1/2 teaspoon of dry mustard 1 cup of water 6 slices of bacon salad oil
Cover beans with 5 cups cold water. Refrigerate, covered, overnight. Next day, turn beans and liquid, do not drain, into a 5 quart kettle or Dutch oven, add 1 teaspoon of salt. Bring to boiling, reduce heat and simmer gently, covered and stirring occasionally, 1 hour or until beans are tender and liquid is almost absorbed. Meanwhile, make sauce. In 2 tablespoons of salad oil in large saucepan, sauté onion until tender, about 5 minutes. Add remaining sauce ingredients. Bring to boil, stirring, simmer, uncovered, 5 minutes. Preheat oven to 350ºF. Drain beans, reserve 1/4 cup of liquid. In kettle, combine beans, 1/4 cup of reserved liquid and sauce, mix well. Turn in 2 quart casserole or baking dish. Bake, covered 1 hour. Meanwhile sauté bacon until crisp, drain on paper towels. Remove cover from lima beans. Arrange bacon over top. Bake, uncovered, 10 minutes. Makes 8 servings
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