2 cups dried lima beans
1/2 lb. salt pork, cut in 1/4-1/2 inch cubes
1 onion, sliced
3 cloves garlic, minced
1/4 cup bacon drippings or butter
1 1/2 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoon chili powder
1 teaspoon salt
1 no. 10 1/2 can condensed tomato soup
1/3 cup mild vinegar
Bacon

Wash limas, cover with water and soak overnight. Drain; add salt pork, cook over low heat. Simmer, do not boil, until tender.

Drain, reserve 1 1/2 cups of cooking water. Brown onion; add garlic and cook til lightly golden in hot bacon drippings or butter.

Add remaining ingredients except limas and bacon. Cook 5 minutes. Alternate limas and sauce in a large casserole sprayed with non-stick spray or brushed with melted butter.

Top with bacon slices.

Bake in a preheated oven (400°F) for 30 minutes. Serves 8.

Note: Any leftover sauce may be refrigerated and used to make a pasta sauce the next day, or freeze for later use.

Submitted by: Belle