1 lb. large dry lima beans
2 tsp water
1 tsp prepared mustard
1/4 cup safflower oil
1/2 cup molasses
1 tsp salt
1 tsp ground ginger
1/4 tsp thyme
1/4 tsp dried parsley
Soak rinsed beans overnight in the water.
Bring to a boil and simmer, covered, 30 minutes, or until tender.
Drain, reserving 1 1/2 cups of the liquid.
Place beans in a 2 1/2-3-quart ovenproof casserole or bean pot.
Mix remaining ingredients including reserved liquid.
Pour over beans.
Bake at 350° 1 1/2 hours, or until beans are cooked and liquid is absorbed.
If you can use milk, you can substitute butter for the oil.