1 1/2 c. water
1 tsp. salt
3 (10 oz.) pkg. Fordhock lima beans
3 med. green peppers, julienne
1/4 lb. bacon, cut 1/2 inch
1 tbsp. brown sugar
1 tsp. dry mustard
1 tbsp. molasses
16 oz. can stewed tomatoes

Heat water and salt. Bring to boil. Add lima beans and green peppers; simmer until tender. Drain and set aside. Cook bacon in skillet until limp, not brown. Stir in brown sugar, mustard, molasses and stewed tomatoes. Cook over low heat 5 minutes. Mix tomato and vegetable mix. Pour into buttered 2 - 3 quart casserole dish. Bake until hot, 30 - 40 minutes at 350 degrees. May be made ahead of time.