I have no idea where I got this recipe. I found it in my computer
recipe file and tried it for the first time yesterday. I didn't cook
it down as far as the recipe indicates and we used it for soup. It
was delicious. I really enjoy the flavor combinations in it.

Southern Creamy Butter Beans
(Large Lima Beans)
From the Kitchen of Deep South Dish

1 pound bag of Camellia brand large lima beans
( soaked the beans overnight)
Water to cover plus and inch
1 tablespoon olive or canola oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped carrot
2 toes of garlic, chopped
1 teaspoon of thyme
10 turns of a pepper grinder
1 to 2 cups of leftover baked ham , roughly chopped
Ham bone or ham hock, if ya got one
1 (32-ounce ) carton of chicken stock
4-6 cups of water
2 bay leaves
1/4 cup (1/2 stick) of butter
2 tablespoons of dried parsley
Pinch of Cajun seasoning (like Slap Ya Mama )
(I used Tony Chachere's)
Couple pinches of kosher salt, or to taste
Salt may not be necessary, so check first before salting.

Rinse and sort beans, place into stockpot with just enough water to
cover them, plus about an inch. Bring to a boil, cover and turn off
the burner. Let soak covered for one hour. Can also simply soak beans
in water overnight.

Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
over medium; add the onion, celery, carrots, garlic and sauté until
tender. Add the thyme and pepper and stir; add the ham chunks and
continue cooking, stirring occasionally. Toss in the ham bone or ham
hocks.

Drain the beans, return them to the pot, add the chicken stock and 4
cups of the water and bay leaves. Bring to a boil, reduce heat to
medium and continue cooking for about 1 hour. Stir in butter, parsley,
and a pinch of Cajun seasoning, more or less depending on how spicy
you want it. Taste and add salt if needed.

Continue cooking on a low simmer an additional 30 minutes to 1 hour,
or until beans are tender and sauce thickens. Add additional chicken
stock or water as needed. When beans are tender, taste and adjust
seasonings as desired; cover and hold on very low.

Serve over hot cooked rice with a side of cast iron skillet cornbread.

Janet US