Immy'S Lima Beans

• 2 cups dry baby lima beans
• 4 cups water
• 1 cup Chopped Onions
• 2 cloves Garlic cloves
• 1/2 cup Chopped bacon (Immy used salt pork)(adjust amt to taste)
• 4.5 teaspoons Mustard (prepared, aka wet)
• 1/4 teaspoon salt
• 1 teaspoon Liquid smoke
• 1.5 teaspoon Worcestershire sauce
• 1.5 teaspoon Chili powder
• 1 can Condensed tomato soup
• 2 tablespoon Vinegar (white or apple cider, whichever you have)
• 1.5 tablespoons Dark Brown sugar
• 1 cup bean liquid (from soaking beans)

1. Step One: Night Before. Boil beans in water for 2 mins. Remove from heat and soak covered overnight. Next day, boil beans gently till tender or the desired state of tender you want. Drain the beans AND SAVE THE LIQUID. Do not omit the night-before boil and overnight soaking; it makes a huge difference.
2. Step Two: Pre-heat oven to 400 degrees F.
3. Step Three: Brown onion and garlic in half of the chopped up bacon.
4. Combine all ingredients in an oven proof casserole dish. Place mixture in preheated oven (if it is full to the brim, put some tin foil or a cooking sheet under it to catch drips!) and bake for at least 30 minutes--i sometimes go longer to get a bit of a crust on the top, but not more than 45 minutes total. Let it rest a bit before serving. It is great reheated the next day.

beans, water, onions, garlic, bacon, salt, liquid smoke, worcestershire sauce, chili powder, tomato soup, vinegar, brown sugar, bean liquid

Taken from www.epicurious.com/recipes/member/views/immys-lima-beans-5c3ccc6d1dff934763b8930f (may not work)