2 lbs. dry baby limas
1 lb. bacon, diced
1 stick pepperoni, diced
1 1/2 lg. onions, diced
1 c. molasses
1 c. brown sugar
1/2 tsp. black pepper
2 tsp. salt
2 tsp. dry mustard
Sprinkle of garlic
Sprinkle of ginger
Tomato juice

Bring limas to a boil with a little baking soda. Boil 2 minutes; remove from heat and let stand for 1 hour. Rinse and drain. Put some bacon in the bottom of a large bean crock. Add some of the beans, then alternate layers of bacon, onions, pepperoni, and beans until crock is full.

Add molasses, brown sugar, salt, pepper, dry mustard, garlic, and ginger. Slowly fill with tomato juice. Bake covered 6 hours at 300 degrees, stirring every 2 hours. (Add more juice if necessary or desired.) Skim "fat" from top of beans before serving.