Step 1

In a large heavy bottomed 4 quart pot or Dutch oven, cook bacon over medium high heat. Cook for 5-8 minutes or just until bacon has rendered and browned.

Step 2

Remove bacon with a slotted spoon to a paper towel lined plate or platter and chop. Add diced onion to drippings, cook for 3-4 minutes over medium high heat or until softened and beginning to brown.

Step 3

Meanwhile, dissolve chicken base in water. Add to the pot with lima beans, black pepper, granulated garlic and onion powder. Mix to combine. Bring to a boil then immediately lower heat to low and simmer covered for 35-45 minutes. (Add additional water if needed to completely cover beans.)

Step 4

At 35 minutes, uncover and check beans for tenderness. Cook uncovered for 5-10 minutes over medium heat or just until stock has reduced and thickened slightly. (fresh beans may take longer.)

Step 5

Add chopped bacon back to the pot and serve.