1 lb. dried lima beans
4 slices bacon
1 onion, chopped
1 clove garlic, crushed
2 fresh tomatoes, chopped
3 tsp. chili powder
1 tbsp. parsley
Salt & pepper to taste

Soak beans overnight, then boil until tender. Fry bacon until crispy and remove from pan. Saute onion, celery and garlic in bacon fat. Add tomatoes and cook 5 minutes. Add chili powder, then beans. Reserve liquid. Continue cooking. Add parsley and crumbled bacon and season to taste. If beans are too dry, add some of the liquid they were cooked in. Serves 6-8.