4 c. shelled fresh lima beans or 2 pkgs. frozen lima beans
6 slices Canadian bacon, coarsely chopped
2 tbsp. butter
2 tbsp. chopped onion
2 tbsp. all purpose flour
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 tsp. pepper
3 med. tomatoes, peeled and coarsely chopped

Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain, reserving liquid. Add enough water to reserved liquid to equal 1 cup; set beans and liquid aside. Fry Canadian bacon in a large skillet about 3 minutes; remove from skillet, and set aside. Melt butter in skillet; add onion, and saute until tender. Combine flour, brown sugar, salt, turmeric, and pepper; add to onion, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in beans; cook until thoroughly heated. Spoon half of bean mixture into a lightly greased 1 1/2 quart casserole. Layer tomatoes and bacon over beans; top with remaining beans. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.