1 lb. dried lima beans (no need to soak)

2 cups of your choice of protein (smoked, diced, or seasoned)

1 small yellow onion, diced

1 tsp. onion powder

1 tsp. garlic powder

6 cups chicken broth

¼ tsp. cayenne pepper

Optional garnishes or sides (e.g., fresh herbs, rice, cornbread)

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Add the dried lima beans to the slow cooker.
Add the diced protein, onion, and seasonings (onion powder, garlic powder, and cayenne pepper).
Pour in the chicken broth and stir everything together.
Set the slow cooker to HIGH and cook for 5 hours, stirring occasionally.
Once the lima beans are tender, stir and serve.

No soaking required for the beans.

You can substitute the protein with smoked paprika or liquid smoke for a vegetarian option.

Adjust the seasoning to your taste; try adding thyme or bay leaves for extra flavor.

For a spicier version, increase the amount of cayenne pepper or add diced jalapeños.

Freezes well for up to 3 months.