Cacerola de Habas a la Criolla

The next recipe in our Columbia Restaurant Cookbook was Cacerola de Habas a la Criolla, otherwise known as Lima Beans Creole Style. I don't know that we've ever cooked lima beans, other than what comes in frozen mixed vegetables (and even then I try to find brands that omit the lima beans). And I doubt we'll ever cook them again. These were just really bitter, and that's what Wayne remembers from his childhood. It's possible the bitterness is due to the mustard or Worcestershire in the sauce, but we doubt it. The only redeeming factor was the bacon sprinkled on top!

I seriously considered sending the leftovers down the disposal, but refrained. That should tell you something.