4 slices bacon
2 c. dried lima beans
1 c. canned tomatoes
1 sm. onion, chopped
2 tbsp. green pepper, chopped
Mustard
Salt

Wash beans. Cover with cold water. Cover. Heat slowly to boiling. Cook slowly until beans are tender. Save liquid. Pour beans into well-oiled casserole dish. Combine tomatoes, green pepper and onion. Pour over beans. Add sufficient liquid to barely cover beans. Season to taste. Place bacon slices across the top. Bake in slow oven (325 degrees) for about 2 hours. Serves 8.