|Dried baby lima beans||1 Pound|
|Sharp cheddar cheese||1⁄2 Pound, shredded|
|Curry powder||1 Tablespoon (Or To Taste)|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
In a large pot, soak beans overnight in 2 quarts of lukewarm water. Drain, discarding soaking water.
Return beans to pot and add fresh water to cover by 2 inches. Stir in salt. Bring to a boil, then reduce heat and simmer covered for 1 hour. Stir occasionally.
Drain beans, reserving cooking water. In the pot, combine beans with cheese, curry powder, green pepper, olive oil and raisins. Season with additional salt, if desired.
Turn into a greased 3-quart baking dish. Bake uncovered at 300° F. for 2 hours or until very soft, stirring occasionally. Add reserved cooking water as needed to keep beans from becoming dry.