BARBECUED LIMA BEANS

Makes 8 to 10 servings

2 cups large dried lima beans
8 cups water
1/4 pound bacon cut into 1/2 inch pieces
1 small onion, chopped
1 clove garlic, minced
1/2 cup margarine
1 tsp prepared mustard
2 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 can (8 oz.) tomato sauce
2 Tbs. brown sugar
2 Tbs. vinegar
1/4 lb bacon slices (if desired, cook and drain before adding)

Sort and rinse beans; do not soak. In 4-quart saucepan,
combine rinsed beans, water, and 1/4 pound diced bacon.
Bring to a boil; reduce heat. Cover and simmer until
beans are almost tender (1 to 11/2 hours), checking
several times. Add hot water as needed to keep beans just
covered while cooking. Drain, reserving 1/2 cup liquid.
Cook onion and garlic in margarine until soft. Add
remaining ingredients except drained limas and bacon
slices. Cook 5 minutes, add to lima beans. Place in
greased 2-quart casserole; top with sliced bacon. Cover;
bake for 2 hours at 350o, adding reserved bean liquid if
necessary.