Even lima-haters will enjoy this. It’s a family favorite from Barry’s Mom.

1/2 lb salt pork
2 C dried lima beans
5-1/2 C water
2 T vegetable oil
3/4 cup chopped onion
1 clove garlic, minced
1 can (8 oz) tomato sauce
1/4 C molasses
3 T cider vinegar
2 T sweet pickle relish
2 T Worcestershire sauce
2 T chili powder
1 t dry mustard
1/2 t salt

Soak beans in 5 1/2 c. water overnight.  Cut salt pork at 1/4-inch intervals, almost through to the rind and set aside.  Drain beans and reserve water.  In dutch oven, bring drained water to a boil and gradually add beans.  Add salt pork, cover, and simmer 1-1/2 to 2 hours.

Drain beans, reserving liquid.  Remove salt pork and set aside.  Turn beans into a 3-quart casserole or beanpot.  In sauce pan or large skillet, heat oil and saute onion and garlic about 5 minutes.  To reserved bean liquid add water, if necessary, to make 1-1/2 cups.  Stir bean liquid and remaining ingredients into sauteed mixture; heat thoroughly and pour over beans in casserole.

Bend rind of salt pork to form a fan shape and place on top of beans.  Cover and bake in a preheated 350 degree oven for 45 minutes.  Uncover and bake an additional 30 minutes or until beans are tender.

Makes 6 servings.