Soak one pint of dried beans over night. Drain. Cover them with freshly boiling water; cook slowly one hour. Drain off this water. Cover again with boiling water, add 1/16 teaspoon of bicarbonate of soda, a sprig of mint if you have it, and 1 teaspoon salt. Cook until tender. Drain and season with salt, pepper, butter and one cup of hot cream or make a plain white sauce and pour over beans.
Cold lima beans may be mixed with other vegetables and used in salads. They may also be used in making cream soup.