Hi, Lynn, nobody else is flying to you with an answer, so I'll tell you one technique
Rinse the beans. In the pot, melt unsalted butter, about a tablespoon or two. Keep the heat low enough. Add a chopped white onion. Cook on low till transparent. Remove the onions from the pot. Add about two tablespoons olive oil. Once the olive oil is warm, add the ham, in small pieces. Add back the onion. Add about two cups distilled or spring water and allow to heat. Add the limas, and enough water so that the height is half beans, half water. Raise the heat, and allow them to come to a boil. Lower the heat a little, keeping them turning over (if you want them done fast) or lower it a lot to let them cook slow.
I hope they turn out.....!
You can also use a crock pot. Add the ham, then the onion and seasonings, then the lima beans, then the water. Cover and cook on low. The lima bean package will tell you how much water to use.
Rinse Lima beans and place into a large stockpot oven with just enough water to cover them, plus about an inch. Allow to soak overnight, making sure beans always have plenty of water for soaking. Drain beans and rinse them again and set aside.
Meanwhile, in the bottom of another stockpot oven, heat the butter or vegetable oil over medium to low heat. Add onion and garlic and saute until just tender, about 3 minutes. Add chopped ham and cook for about 3 minutes. Add the pepper, chicken stock, and about 4 cups of water. Add beans and bring to a boil, reduce heat to medium and let simmer for about 1 hour or until the beans are tender and the sauce has thickened.
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