Adding salt to the bean-soaking liquid is optional. It seasons them and also decreases the cooking time. I find it especially useful where I live as water boils at less than 198°F and beans take much longer to cook. If you don’t have a smoker, add 1 teaspoon of Liquid Smoke seasoning and cook the beans in the oven with a cover. As a reality check, if you’re paying close attention to the photos, you’ll notice that these are “adult” lima beans not baby lima beans. There must have been a run on baby lima beans when I went shopping for the ingredients for this recipe as none of the markets had them.
Dissolve 1 ½ tablespoons salt, if using, in 2 quarts of water. Add the beans.
Soak the beans for about 12 hours in the refrigerator.
Drain and rinse the beans.
Coarsely chop the red Bell pepper.
In a blender jar, combine the Bell pepper with some of the 6 cups of water.
Puree the Bell pepper.
Add the chipotle pepper, if using, and puree again. Reserve the pepper puree.
Sauté the bacon until golden.
Add the onion and sauté until soft.
Add the garlic and sauté until fragrant.
Add the drained beans, pepper puree, remaining water, and bay leaves.
Gently boil, partially covered until almost tender (1 to 2 hours). Add water from time to time if needed. The beans should be just barely covered with liquid at the end.
Combine the ketchup, white wine, brown sugar, Worcestershire sauce, mustard, salt and black pepper.
Stir the ketchup mixture into the cooked beans.
Return to a simmer on the stovetop then bake (uncovered if using a smoker or covered if using the oven) at 225°F for six hours, stirring once or twice.