Soak dry big white limas over night. Boil the limas in about 2 quarts of salted water for a pound of beans and a good ole leftover ham bone. Simmer for an hour or two adding water as needed. If they get tender but aren't as thick as you would like take a cup or two out, blend it and return it to the rest of the pot. We love the pot liquor, juice, so we keep adding a good bit of water.
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