1 lb. large dried lima beans, soaked and picked through

4 strips thick bacon, diced

½ large onion, small dice

1 large jalapeno, tiny dice

1 tsp. fresh ground black pepper

1 tsp. ham soup base (like Better than Bouillon)

1 tsp. garlic soup base (like Better than Bouillon)

4 c. water or broth (low/no sodium)

Stovetop Method

1. Heat a dutch oven over medium heat and fry bacon until crisp.
2. Add onion and cook for 3-5 minutes. Add jalapeno and cook until beginning to soften.
3. Add broth, soup bases, pepper, and lima beans.
4. Bring the lima beans to a boil. Then lower heat to a simmer and cook until desired doneness (~2 hours).
5. Serve with cornbread.

Slow Cooker Method

1. Cook diced bacon in a skillet until crisp.
2. Add onion and cook for 3-5 minutes. Add jalapeno and cook until beginning to soften.
3. Pour the liquid (water or broth) into the insert of the slow cooker and stir in the soup base and pepper.
4. Add the rinsed and soaked beans and the bacon-onion-pepper mixture. Stir everything together.
5. Cook on low ~8 hours.
6. Before serving, I like to mash some of the beans so that starch will thicken the potlikker.
7. Serve with cornbread.