1 lb lima beans (dried)
2 c sugar
dash of salt
Soak beans overnight in water to cover. Slip skins off before cooking. Place beans in pot with water to cover and cook until soft. Add sugar and salt and cook until mixture is almost dry and forms a ball, about 30 minutes, stirring constantly. When cooking, add as little water as possible - if there is too much water, it takes much longer to cook to the stiff stage. Yield: 50 "an" balls (using a #60 disher).