Country Lima Beans With Smoked Pork Hocks

• 16 ounces dried large lima beans
• 1 teaspoon salt
• 1/2 cup molasses
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons prepared mustard
• 1 (8 ounce) can tomato sauce
• 3 lbs smoked pork hocks (3)
• 1 cup onion, peeled and chopped

1. Rinse beans; put into a large pot with 2 quarts cold water.
2. Heat to the boil; simmer two minutes.
3. Remove from heat; cover and let stand for one hour.
4. Add salt.
5. Reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
6. Drain and reserve liquid.
7. Combine molasses, sugar, mustard and tomato sauce.
8. Stir in 2 cups reserved cooking liquid; add to beans.
9. Stir in smoked pork hocks and onion.
10. Turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300F for 3.5 to 4 hours.
11. Add more cooking liquid if needed.
12. Stir halfway through cooking.

beans, salt, molasses, light brown sugar, mustard, tomato sauce, pork hocks, onion

Taken from www.food.com/recipe/country-lima-beans-with-smoked-pork-hocks-383714 (may not work)