4 thick-cut bacon slices, thinly sliced crosswise
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 15-ounce cans Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
bacon, molasses, beans

1 tablespoon extra-virgin olive oil
1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
1 bay leaf
1/3 cup dry white wine
2 10-ounce packages frozen baby lima beans, thawed
2 large garlic cloves, minced
24 small clams, scrubbed
3 large tomatoes, seeded, diced
1/4 cup finely chopped fresh parsley
lima, beans, clams

12 whole black peppercorns
6 whole allspice
3 large fresh summer savory sprigs
2 whole cloves

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 1/2 cups coarsely chopped green tomatoes or unripe red tomatoes
5 cups frozen baby lima beans (about 1 1/2 pounds)
1 1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice
2 tablespoons Dijon mustard
2 tablespoons golden brown sugar
2 cups low-salt chicken broth
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh Italian parsley
lima, beans, ham

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni
pasta, beans, beef