32 oz. dried limas, soaked overnight and drained
1 lb. sliced bacon
1 med. onion
1/2 tsp. thyme
2 c. sugar
1 1/2 c. boiling water (crock-pot method)
2 c. boiling water (oven baked method)
2 tbsp. molasses
Flour
Barbecue sauce

Layer first four ingredients into crockpot or pan. Mix together next three ingredients (until dissolved) on stove over medium heat or in microwave. Pour over bean mixture. Cover.

Crock pot: High 6 hours or low 12 hours. Oven at 325 degrees for 2 hours.

When finished cooking, stir. If mixture is too thin, thicken with flour; season with barbecue sauce. These may be frozen if you have leftovers.