1 lb. dried large lima beans
1 tsp. salt

SAUCE:

2 tbsp. salad oil
1 c. chopped onion
1 c. tomato catsup
1/2 c. light brown sugar, packed
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
6 slices bacon
Salad oil

Cover beans with 5 cups cold water. Refrigerate covered overnight. Next day, turn beans and liquid (do not drain) into a 5 quart kettle or Dutch oven; add 1 teaspoon salt. bring to boiling; reduce heat and simmer gently, covered and stirring occasionally, 1 hour, or until beans are tender and liquid is almost absorbed. Meanwhile, make sauce: in 2 tablespoons hot salad oil in large saucepan, saute onion until tender, about 5 minutes. Add remaining sauce ingredients and 1 cup water. Bring to boiling, stirring; simmer, uncovered, 5 minutes. Preheat oven to 350 degrees. Drain beans; reserve 1/4 cup liquid. In kettle, combine beans 1/4 cup reserved liquid and sauce; mix well. Turn into 2 quart casserole or baking dish. Bake covered, 1 hour. meanwhile, saute bacon until crisp; drain on paper towels. Remove cover from lima beans. Arrange bacon over top. Bake uncovered, 10 minutes. Makes 8 servings.