3 1/2 c Lima beans, fresh
1/4 c Onion; finely chopped
16 oz Tomatoes, whole; undrained 1/2 tsp Salt
1/8 t Pepper
6 ea Sl Bacon
2 T Green pepper; chopped
Cook beans in boiling salted water in a Dutch oven until tender (20 to 30 minutes); drain. Return beans to Dutch oven, and set aside. Cook bacon until crisp. Remove from skillet, reserving2 tablespoons drippings; crumble bacon, and set aside. Saute onion and green pepper in reserved drippings until tender. Stir onion mixture, bacon, and remaining ingredients into beans; cover and simmer for 15 minutes.