Soak limas overnight in cold water. Next day: Wash limas and place in a 4 qt. kettle. Cover w/ water and bring to a full boil. Reduce heat to simmer and continue cooking until beans are nearly tender. Set beans aside and do not pour off bean liquid. In a med. skillet, saute onion, bell pepper, and celery in oil until crisp tender. Add cubed beef stick and stir fry for about 3 minutes. Next add tomatoes and juice, oregano, chili powder, mustard, sugar, salt and pepper to taste. Simmer about 5 min to make a rich sauce. Pour lima beans and liquid and tomato mixture into a well buttered 3 qt. casserole or Dutch oven. Stir to blend. Bake 2 hours, uncovered in a 275 degree oven. Add water periodically if needed. Cover with cheese and return to oven until cheese is melted.

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