2 quarts Lima beans 4 quarts diced carrot 1 pound salt pork

1 cup sliced onion

2 tablespoons salt 1 teaspoon pepper

Soak beans over night in cold water; drain. Cover with cold water, add one teaspoon soda, parboil fifteen minutes; drain.

Cut pork in small cubes, cook slowly until crisp, add to beans. Cook vegetables in pork drippings until slightly browned. Put beans, carrots, pork, and seasonings into large, tightly covered kettle, or into casseroles; add water to come nearly to top of beans. Bake two hours, or until done.