2 1/2 quarts Lima, pea, or yellow-eyed beans 3 cups chopped onion 3 quarts mashed potato 8 eggs, beaten well

1 1/4 cups oil or fat

3 tablespoons salt

2 teaspoons mustard

5 teaspoons paprika

2 teaspoons sage (optional)

Soak beans over night, drain; cover with cold water, bring to boil, cook slowly until soft, drain; put through meat chopper. Cook onion in fat until softened but not browned. Pack potato well in measuring. Mix ingredients; add bean water to make moist, but not at all sloppy. Bake in casseroles in slow oven about an hour. Serve with Italian Sauce.