1 lb. bag dry lima beans
8 c. water
1/4 can luncheon meat
2 cans tomatoes, cut up with juice
1 c. onion, chopped
1 tbsp. Worcestershire sauce
1/4 tsp. pepper

1. Place dry lima beans and water in a pot. Heat to boiling. Boil for 2 minutes.

2. Remove from heat. Cover and let soak for 1 1/2 hours or overnight in refrigerator.

3. Heat bans and water to a gentle boil. Cook until soft, about 1 1/2 hours.

4. Drain beans, reserve 1 cup of liquid.

5. Drain luncheon meat. Throw juices away. Rinse meat with hot water to make off extra fat. Drain.

6. Cut luncheon meat into 1 inch cubes. Add meat to the beans.