Candied Lima Beans

Candied Lima Beans
From the recipe box of Margaret (Peggy) McKenzie Marx Dunkly, my maternal grandmother

2 pounds dried lima beans
¼ pound bacon, cut into small pieces
2 cups dark Karo corn syrup
1 stick butter
1 (15 ¼ ounce) can crushed pineapple
1 pound dark brown sugar
Salt to taste

Place lima beans in a large bowl and cover with cold water. Soak overnight (You can soak for 2 hours, if you are in a hurry!) Place bacon pieces in a large Dutch oven. Cover with water. Simmer over medium heat for 20 minutes. Drain lima beans and rinse. Add to Dutch oven and add enough cold water to cover the beans by 1 inch. Cover and bring to a boil. Lower temperature and simmer for 1 hour. Preheat oven to 350 degrees. Add remaining ingredients to Dutch oven. Stir and replace cover. Bake for 2 ½ hours.