Beans and Ham Stew

2 cups dried lima beans
water for soaking beans
4 slices bacon, diced
1 lb. ham shank cut into 3 or 4 pieces
1 cup onions, chopped, or equivalent dehydrated dry
3 bay leaves
1 teaspoon salt
3 1/2 cups cooking water

Sort and soak lima beans. Drain and discard soaking water. Put soaked lima beans in a 4-quart pot. Add cooking water and set aside. In a medium skillet, fry bacon until almost crisp. Add onions and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil, reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add diced ham to beans. Remove and discard bay leaves. To serve, reheat stew, uncovered, over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 27)