2 lbs. sm. dry lima beans
3 qts. boiling water
1/4 lb. finely diced salt pork
1/4 c. instant minced onion
3 tbsp. prepared mustard
2 tsp. Worcestershire sauce
2 tsp. chili powder
1/8 tsp. garlic powder
2 (10 1/2 oz. each) cans condensed tomato soup
1/4 c. vinegar
1 tbsp. brown sugar
2 c. bean-cooking liquid

Add beans to boiling water, return to boiling. Boil 2 minutes; then soak beans 1 hour (or overnight in refrigerator, if preferred). Return to heat, cook beans slowly until tender, about 45 minutes. Drain; save 2 cups cooking liquid.

In skillet, brown salt pork with onion. Mix remaining ingredients with salt pork mixture.

Add beans; stir gently. Pour 1/4 of mixture into each of four 8 x 8 inch baking pans. Bake 30 minutes in an oven that has been preheated to 400 degrees. Makes 24 (1/2 cup) servings.

To freeze unbaked mixture: Line 8 x 8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over the top. Use one pan for each six servings or 1/4 of the recipe. Allow the bean mixture to cool slightly. Divide among the four pans. Securely fold freezer wrap at top and seal. Label and place in freezer. When completely frozen, wrapped packages can be removed from baking pans and replaced in freezer.