Mama D's Butter Beans and Rice

Butter Beans and Rice

1/4 lb. bacon, chopped

Olive Oil

1 16 oz. pkg. Dried (large) Lima Beans

48 oz. carton chicken broth

Water or additional chicken broth

1/4 lb. butter or Butter Buds to taste

Salt and pepper to taste

Hot cooked buttered rice, white or brown

Wash and sort beans. In a large pot coated with olive oil, cook bacon until crisp then remove with a slotted spoon and reserve. Discard fat, then add beans, chicken broth, butter or Butter Buds, salt and pepper. Bring to boil, stirring occasionally, making sure that beans are covered in liquid at all times. Reduce heat to medium-low and simmer, adding water or broth as necessary and stirring occasionally until beans are tender and broth is thickened. Serve over hot buttered rice sprinkled with bacon bits. In place of butter, beans can be cooked with neck bones or ham hocks if desired. Beans may also be cooked for 8-10 hours in a crock pot but broth won't thicken as well.