Wipe clean a 1/2 pound piece of salt pork cut at 1/4 inch intervals almost to the rind. Bring 6 cups water to a rolling boil. Slowly stir in 2 cups rinsed large dry Lima beans. Reduce the heat, quickly add the salt pork and cook slowly for 3/4 hours.

Drain the beans and save 1 1/2 cups juice. Saute 1 large chopped onion, 1 minced clove garlic in 2 tablespoons shortening or salad oil about 5 minutes.

Sprinkle with 1 tablespoon chili powder. Mix well. Stir in: 1 1/2 c. juice from beans 2 tbsp. Worcestershire sauce 2 tbsp. prepared mustard 1/2 c. brown sugar 1/4 c. vinegar

Heat through. Fill a casserole with alternate layers of beans and sauce. Cover the salt pork, arranging it in a fan shape. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 to 30 minutes.