But don’t soak the beans overnight.
This advice is just out of date–this is how it used to be done, before we realized that fermentation would start and change the flavor of beans soaked too long. Keep it to about six hours at room temperature or, better still, add them to cold water, bring the water to a boil, turn off the pot, and let them sit for two hours.
From the box of Evia Marie Sands of Louisville, Kentucky.
1/2 lb. dried lima beans
2 slices bacon
1/2 cup carrots
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup boiling water
Wash beans and cover with cold water. Let stand overnight. Then drain off water. In a frying pan, brown the bacon, sliced onion, and cubed carrots. Put all of the ingredients in a baking dish. Cover and bake at 275 deg. for 3 hours.