2 pkg. frozen or 1 lb. dried or 2 cans lima beans
1 1/2 med. onions, chopped
2 tbsp. bacon fat
1 can tomato soup
1/2 c. liquid from beans
1 tbsp. prepared mustard
1/8 c. chili sauce
1 tbsp. Worcestershire sauce
3/4 tsp. chili powder
1/2 tsp. salt
1 tbsp. vinegar
2 cans Vienna sausages

Cook the lima beans and save the liquid. Saute the onion in the bacon fat. Add tomato soup and liquid from beans. Blend the prepared mustard, chili sauce, Worcestershire sauce, chili powder, salt and vinegar. Add to the tomatoes and onions.

Simmer until smooth. Mix sauce and beans in casserole and taste. Place the two cans of Vienna sausages on top and pour in any sausage liquid. Bake 1 hour at 375 degrees.