1 lb. lg. dry lima beans
6 c. water
1/4 lb. salt pork
1 med. onion
2 tsp. salt
1/2 tsp. dry mustard
1/3 c. dark molasses
1/3 c. chili sauce

Rinse beans and soak in 6 cups water overnight. Do not drain. Cover and simmer over low heat until just tender (about 30 minutes). Do not boil.

Cut salt pork in half. Finely chop 1 piece and score the other piece. Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses and chili sauce. Pour into 2 quart bean pot or casserole and top with sliced salt pork.

Cover and bake in slow oven (300 degrees) for 2 1/2 hours, uncovering the last 30 minutes of baking time. If necessary add more hot bean liquid or hot water during baking. Makes 8 servings.