6 cups dried small lima beans (baby lima or butterbeans)
27 cups water, plus more as needed
6 bay leaves
3 tablespoons extra-virgin olive oil
3/8 teaspoon plus 1 1/2 teaspoons sea salt
1 1/2 cups finely chopped yellow onion (optional)
Freshly ground black pepper (optional)
Instructions
Place the dried beans in a bowl; cover with water by 2 inches and let soak overnight.
Drain the beans and transfer to a heavy pot or Dutch oven. Add the 9 cups of water, the bay leaves, oil and 1/8 teaspoon salt. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
Reduce the heat to medium-low. Partially cover and cook for 2 to 2 1/2 hours, stirring occasionally and adjusting the heat as needed so the mixture is bubbling steadily. The beans should become quite creamy and should begin to break down, with a thickened broth. Discard the bay leaves, and stir in the remaining 1/2 teaspoon salt.
Serve the beans with their broth, garnished with the chopped onion and the pepper, if using.