Cook the chopped bacon in a large, heavy saucepan over medium heat until lightly browned and crisp. Use a slotted spoon to remove the bacon from the pan. Pour out all but 1 teaspoon of the bacon fat from the pan.

Add the diced carrot and celery to pan. Cook for about 3 to 5 minutes until the vegetables are tender-crisp and light brown in color.

Pour in the red wine and beef stock. Add in the Lima beans, green onion, and parsley. Sprinkle in the paprika and dry mustard, and add black pepper if using. Increase the temperature to medium high to bring the beans up to a boil, then reduce heat to bring the beans down to a soft simmer. Cover the pan and cook for about 20 minutes, or until the beans are done to the desired tenderness.

Serve warm.