Wash and pick over 1 pound dried limas. Soak overnight. Drain, cover with cold water and simmer until tender, drain.

Saute 1 small onion, finely chopped, in 1/4 cup cooking oil until slightly brown.

Add: Dash sugar Dash of cayenne 1/2 sm. green pepper, diced

Toss with limas until all beans are covered with oil. Place in a shallow casserole half filled. Top with 1 cup stewed tomatoes. Sprinkle lightly with salt, pepper and spread with strips of bacon. Bake in moderate oven (350 degrees) about 35 minutes. 4-6 portions.