Pepper-Bean Casserole

From my collection of handwritten recipes 1970-84.

• Ready In: 1 hr 5 mins
• Serves: 8-12
• Yields: 1 pot beans

Ingredients

• 1 1⁄2 cups water
• 1  teaspoon salt
• 3 (10 ounce) packages frozen lima beans
• 3  medium green peppers, cut into strips
• 1⁄4 lb bacon
• 1  tablespoon brown sugar
• 1  teaspoon dry mustard
• 1  tablespoon molasses
• 1 (16 ounce) can stewed tomatoes

Directions

1. Heat water and salt to boiling. Add lima beans and green pepper strips. Heat to boiling, reduce heat. Cover and simmer until tender, about 8 minutes. Drain and set aside. Cook bacon, cut in 1/2" pieces, until limp but not brown. Stir in brown sugar, dry mustard, molasses and stewed tomatoes. Cook over low heat 5 minutes. Mix all together and pour into 2 quart casserole; cover. May be prepared to this point and refrigerated the day before. Bake until hot, 30-40 minutes.