Instructions: Soak the lima beans overnight. Drain the beans and place them in a 3-quart saucepan. Add cold water to cover. Bring to a boil and skim off any foam.

Cook over medium to medium-low heat, skimming occasionally, until tender, about 1 hour (add more hot water to the pan as needed to keep the beans covered).

Drain the beans and transfer them to a 3-quart casserole dish. Stir in the carrots, onions, and apples.

Rinse out the saucepan. In it, combine the stock, syrup, ketchup, mustard, thyme, cloves, and pepper. Bring to a simmer over medium-high heat. Pour over the beans and stir well.

Cover the casserole and bake at 325F degrees, stirring occasionally, for 2 1/2 hours. Remove the cover. Bake, stirring occasionally, for 1 hour, or until the beans are tender and the sauce is very thick.

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