Baked Limas

1 1/2 cups dried limas
5 cups cold water
4 slices bacon, cut in 1" pieces
1/3 cup minced celery
1/2 cup minced onion
1/4 cup diced green pepper
1 minced clove garlic
2 tbsp. flour
1 1/2 cups canned tomatoes
2 tsp. salt
1/8 tsp. pepper
2 tbsp. granulated sugar

Soak limas overnight in 3 cups of cold water. In the morning, add the remaining 2 cups of water; cover; bring to a boil and cook until tender. Drain; place in a 1 1/2 quart casserole. Cook bacon until it begins to brown; then add celery, onion, green pepper and garlic; continue to cook until vegetables are tender and bacon is crisp. Stir in flour, add next 4 ingredients then cook, stirring, until sauce thickens. Pour sauce over limas; cover and bake in a slow oven of 300 degrees for 1 hour. Serves 4.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963