1 lb. (2 1/2 c.) dry lima beans
8 c. water
1 lb. bulk pork sausage
1 c. cubed cooked ham
1 bay leaf
1/2 c. chopped onion
1 can condensed golden mushroom soup
2 tbsp. catsup
1/4 tsp. garlic powder

In 4 quart Dutch oven, combine beans and water. Bring to boiling; reduce heat and simmer 2 minutes, cover; let stand 1 hour. (Or soak beans in water overnight.) Do Not Drain.

Simmer, covered, for 1 1/4 to 1 1/2 hours. Drain, reserving 1 1/2 cups liquid. In skillet, combine sausage, ham and onion. Cook until meat is browned and onion is tender, drain off excess fat. Add meat mixture to beans, stir in reserved bean liquid, soup, catsup, garlic powder and bay leaf. Cover, simmer 20-30 more minutes. Serves 6-8.