1 lb. dried lima beans
1 tsp. salt

Sauce:

2 tbsp. oil
1 c. chopped onion
1 to 1 1/2 c. ketchup (depending upon amount of sauce desired)
1/2 c. brown sugar (packed)
2 tbsp. Worcestershire sauce
1 tsp. salt and dash garlic powder
1 1/2 tsp. dry mustard
6 slices bacon

Cover beans with 5 c. water. Refrigerate covered overnight. Next day, turn beans and liquid (don't drain) into 5 quart kettle, add salt and cook stirring frequently for about 1 hour or until all liquid is absorbed and beans tender. Meanwhile make sauce.

In 2 tbsp. oil, saute onion until tender, add remaining ingredients and 1 cup water. Bring to boil, stirring, simmer uncovered for 7 to 10 minutes. Preheat oven to 350 degrees. Drain any liquid from beans, reserving 1/4 cup. Mix liquid with sauce. Turn into 2 quart casserole. Bake, uncovered, for about 50 minutes. Add crumbled, cooked bacon and bake an additional 10 minutes.