Soak in plenty of cold water over night. Do not use warm water, as they may spoil. Cook slowly in boiling water until tender. There should be little liquid remaining when finished cooking. Season with butter and salt a few minutes before tender. Croquettes made from the lima beans are a nice left over dish.
Cook the beans until tender but not broken. Drain off the water, and save it for soup. For one quart of beans, put three tablespoons of butter in a saute pan. When the butter is hot, put in the dried beans, which have been seasoned with a tablespoon of salt and one-half teaspoon of pepper. Cook over a hot fire for fifteen minutes, frequently turning the beans with a fork. Cover, and cook for half an hour where they will not burn. If the beans are liked moist, add a cup of milk or water the last half hour of cooking.
They must be cooked until all the liquid is absorbed or if any remains when the beans are tender it must be drained off. They may be served with a tomato sauce.