1 1/2 c. dried lima beans
5 c. cold water
4 slices bacon, cut in pieces
1/2 c. diced celery
1/2 onion, chopped
1/4 c. green pepper, chopped
2 tbsp. flour
1 (10 oz.) frozen pkg. lima beans, cooked and drained
1 1/2 c. canned tomatoes
2 tsp. salt
1/4 tsp. pepper
2 tbsp. sugar
6 tbsp. dark Karo syrup

If using dried lima beans, soak beans in 3 cups water overnight. Add 2 more cups water and boil until tender, about 30 minutes, and drain.

Fry bacon until slightly brown and add celery, onion and pepper. Cook until tender and bacon is crisp. Add flour and stir, then add the rest of the ingredients. Cook until thick. Place beans in greased 2 quart casserole and pour remaining ingredients over top. Bake at 350 degrees for 1 hour. Can be made a day ahead and rebaked.