3 1/2 c. fresh lima beans
6 slices bacon
1/4 c. finely chopped onion
2 tbsp. chopped green pepper
1 can (16 oz.) whole tomatoes, undrained
1/2 tsp. salt
1/8 tsp. pepper

Cook beans in boiling water in a Dutch oven until tender (20 to 30 minutes); drain. Return beans to Dutch oven, and set aside.

Cook bacon until crisp. Remove from skillet, reserving 2 tablespoons drippings; crumble bacon, and set aside. Saute onion and green pepper in reserved dripping until tender. Stir onion mixture, bacon and remaining ingredients into beans; cover and simmer 15 minutes. Yield: 6 servings.