This is my best butterbean recipe ever. Not much else to say.

(makes 8 to 10 servings)

Ingredients

1 lb. dried baby lima beans, picked through, soaked overnight, and drained

2 tablespoons Canola oil

1 medium onion, peeled and diced medium

Salt, pepper, and (optional) Cajun or Creole seasoning, to taste

2 to 3 garlic cloves, sliced or minced

1 quart smoked duck stock (can substitute homemade or carton chicken stock, lowest sodium possible)

2 to 3 dried bay leaves

1 lb. smoked duck meat (can substitute cooked chicken, smoked turkey, or cooked bacon)

Cooked white rice to serve

Chopped parsley to garnish

Instructions

Place drained butterbeans into a large slow cooker.

Heat Canola oil in a large sauté pan over medium heat.  Add onion, and season with salt, pepper, and optional Cajun or Creole seasoning.  Cook, stirring occasionally, until softened, about 5 to 7 minutes.

Add sliced or minced garlic.  Stir and cook for 1 more minute.

Transfer onion and garlic to slow cooker with beans.

Pour in duck stock and add bay leaves.  Cover and cook on low for 5 to 6 hours.

Stir in smoked duck meat until just warmed through.

Ladle into bowls over cooked white rice, garnish with chopped parsley, and serve.

If using bacon, render fat and use for sauteing onion and garlic.  Add to slow cooker along with beans before slow cooking.

If using cooked chicken, stir in after slow cooking beans until just warmed through.

If using smoked turkey, pull as much meat from bones as possible and reserve.  Ad bones into slow cooker with beans before slow cooking.  Stir in pulled meat after cooking until just warmed through.