1 lb. dry Lima beans
2 cans of tomato soup
1 tbsp. sugar
3 tbsp. butter
1 c. green peppers, chopped
1 c. onions, chopped

In frying pan, melt 3 tablespoons of butter and the chopped onions and the chopped green peppers. Cook until tender. Add 2 cans of tomato soup, 1 tablespoon sugar. Add to cooked beans and put in casserole dish and bake at 350 degrees for about 25 to 30 minutes. Cook beans separate ahead of time if you soak dry beans the night before they cook much faster.