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Maple Baked Limas

In saucepan bring 8 cups water and 1 lb. dry lima beans (2 21/2 cups) to boiling; reduce and simmer, covered, 1 1/2 hrs. Pour into bowl; cover and chill. Drain beans, reserving 1 cup liquid. Transfer beans and reserved liquid to a slow cooker. Stir in 1 cup chopped onion, 4 slices bacon, diced, 1/2 cup maple-flavored syrup, 1/2 cup ketchup, 1 tbsp. Worcestershire sauce, 1 tsp. salt, 1/8 tsp. pepper, and 1 bay leaf. Cover, cook on LOW for 8-10 hrs. Remove bay leaf.

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