Cook bacon until crisp, drain on paper toweling, crumble; reserve. Add lima beans, water, salt, pepper and rosemary to remaining bacon drippings in pan. Bring to boil, lower heat slightly and cover. Cook until beans are tender, about 8 minutes. Uncover and cook beans over high heat, shaking pan frequently, until almost all the liquid has evaporated. Sprinkle with reserved bacon and parsley. Yield: 4 servings. 

Lima Beans with Bacon 2

Two 10 ounce packages of frozen lima beans
1 1/2 cup of  water
6 slices of bacon, diced
1 cup of chopped onion
1/2 cup of chopped celery
1 cup of  shredded Monterey Jack cheese
1/4 teaspoon of Worcestershire sauce
1/4 teaspoon of pepper

Combine lima beans and water; bring to a boil. Cover, reduce heat and simmer 15 minutes. Drain, reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Remove bacon with slotted spoon. Reserving 1 tablespoon of drippings in skillet, set bacon aside. Sauté onion and celery in reserved drippings until tender. Stir in beans, cheese, Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon. Bake, uncovered, at 350ºF. for 25 minutes or until bacon is browned. Yield: 6 to 8 servings.