Hi, Here is the Lima Bean Potpie: Love, Robin LIMA BEAN POTPIE 1LB. BACON OR 6 PORK CHOPS 1LB. DRIED LIMA BEANS 1 œ tsp. salt dash of pepper water 2 cups sifted flour 1 tsp. salt 2/3 cup shortening 5 or 6 Tbsp. cold water Soak beans over night. If using bacon, cook as usual, drain, and break into 2” pieces. If using pork chops, brown and partially cook. Remove from bone and cut-up. Place soaked beans and bacon or pork chops in large kettle and cover with water. Add salt. Cook until beans are soft, about 2hrs. While beans are cooking, make potpie as follows: Sift flour and salt together. Cut in the shortening with a pastry blender or two knives until pieces are the size of small peas. Sprinkle the water, a tablespoon at a time over part of the mixture; push to one side of bowl. Sprinkle the next tablespoon over dry part. Repeat until moistened. Gather up with fingers form a ball. Let stand several minutes. Divide dough in half. Form ball. Flatten slightly and roll on lightly floured cloth until about the thickness of pie dough. Cut into 2 pieces about 1 1/2” by 2 œ”. When beans are tender, add dough a little at a time so that the beans never stop boiling. If more water is needed, add and bring to a boil before adding dough. Cook about 20 min. Stirring very gently every once in a while. I sometimes use limas from my freezer that I have fixed especially for this potpie. When I am freezing beans, I separate all the older beans and put them in special containers. With these beans you do not soak overnight and the cooking time for them is much shorter. BY: Dorothy N. Hires