Try adding chopped okra to this versatile southern stew.
1 pound dry lima beans 8 cups water, divided 2 (14-ounce) cans corn, drained 2 (14-ounce) cans diced tomatoes 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon cayenne pepper 1/4 teaspoon salt
1/8 teaspoon black pepper
1. Place the dry lima beans and 7 cups water in a 4-quart slow cooker, cover, and cook on high heat for 4 hours. Drain the lima beans.
2. Place the drained lima beans, 1 cup water, corn, tomatoes, bay leaves, thyme, oregano, cayenne pepper, salt, and black pepper in the slow cooker and cook on low heat for 4 hours.