Butter Beans (Lima Beans)

Place the dried butter beans in a large bowl, cover with water by about 2 inches, and soak overnight. Alternatively, do a quick soak: cover beans with water, bring to a boil, boil for 2 minutes, then let sit for 1 hour. Drain and rinse the soaked beans before using.

In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy and the fat is rendered, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Add the diced onion to the bacon drippings and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the soaked and drained butter beans, chicken broth, water, thyme sprigs, bay leaf, salt, and pepper to the pot. Stir well to combine. Bring to a boil, then reduce the heat to low, cover, and let it gently simmer. Cook for 2 hours or until the beans are tender and creamy. Stir occasionally and add more water if the liquid gets too low.

Once the beans are tender, taste and adjust seasonings. Remove the thyme sprigs and bay leaf. Stir in the cooked bacon (reserve a little for garnish if desired). Serve hot, garnished with fresh parsley and extra black pepper.