Here's something Bobby and I have been enjoying this winter.

Soak dried lima beans overnight.
Drain off water and refill with fresh water.
Cook all day on low heat (we use a crock pot).
Add peeled garlic, chopped onions, fennel, whole peeled tomatoes, and all your old parmesan cheese heels that have been collecting in your fridge.
Substitute celery or other vegetables for fennel, if not available.
Add salt, pepper, marjoram, and parsley to taste at the very end of the cooking process.
Serve when beans are tender and the broth has turned into a thick gravy-like liquid.