1 1/4 c. dry lima beans (1/2 lb.)
1 ham bone
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. vinegar
2 tbsp. molasses
3 tbsp. chili sauce

Place beans in soup pot with ham bone. Add 3 cups water. Boil 2 minutes, remove from heat, cover and let stand 1 hour.

Preheat oven to 300 degrees. Drain beans, reserving 1 cup liquid. Combine beans and reserved liquid with remaining ingredients. Bake in 1 1/2 quart casserole for 2 1/4 hours, uncovering last 30 minutes. More liquid may be added if necessary.