These are melt in your mouth and budget stretching! These are fantastic as a side or as the main meal! There is a great recipe that is very forgiving as far as adjusting ingredients to your tastes. I am giving close approximate ingredient amounts, some of which will of course be to taste. I do suggest that you do try them as written first and adjust the next time that you make them, I believe that you will love them as I have made them.I will also at the bottom of recipe be giving ideas of how to serve them.

1-2 LBS Butter Beans (Lima) dried or frozen
1/2 LB Bacon cut into bite sized pieces and fried in skillet (or a ham bone with a little ham left on, salt pork or a ham hock are all great ways to season these beans).
1 1/2-2 medium onions (I used Vidalia)
water - just enough to cover the beans (you may use chicken stock, though it really isn't necessary)
1-2 teaspoons Cajun seasoning (Optional but recommended)    • Homemade Cajun Seasoning  
or Hey Hedy House Seasoning    • Hedy’s House Seasoning Blend  Great f...  
salt to taste about 1 teaspoon and adjust to your liking
pepper to taste

I soak my beans overnight, some do the quick soak method. Be sure to drain and rinse the beans thoroughly. You may also use frozen beans instead. In a skillet, fry up the bacon as shown. Remove the bacon and most of the grease, leaving a little bacon fat in the skillet for sautéing the onions. Sauté for about 5 minutes. In a medium stock pot add in the RINSED and drained beans, followed by the bacon and the onions. Bring up JUST to a LIGHT boil and immediately turn heat way down, until you have a light simmer (as shown in video). Leave off the lid and simmer for an hour. DO NOT be tempted to continuously STIR the beans, if they have enough water, mostly just leave them alone. I only stir them maybe once lightly and only then if water was added. After a hour come in with your desired spices. Allow to continue simmering for another 20-30 minutes. With a spoon, go through and mash up about 1/3 of the beans aside the pot (it helps to thicken the bean broth AKA pot liquor). Allow it to stand off heat about 5-10 minutes! Below are optional ingredients and different ways to enjoy them!

Other possible add ins: (NOTE: it is NOT necessary to add in too many ingredients, less is more in the case)
All are to taste:
garlic
red pepper flakes
grated carrot
1-2 ribs of sautéed celery
bay leaf (don't forget to fish it out of the pot after coking)

Ways to serve:
-served in a bowl like a soup/stew (that bean pot liquor is delicious) along with cornbread
-served with any meal as a side
-served plated alongside of rice or creamed potatoes (    • Mama's Creamed Potatoes ~ Great Side ...   ) and your favorite greens (I love turnip, mustard or collards), a -slice of ripe tomato and of course cornbread!

Storage: will keep in an airtight container in the REFRIGERATOR for 4-5 days. They will keep in an airtight container in the FREEZER for 2-3 months (mine never last that long LOL!)