Dump chicken broth over lima beans, plus 2 pantry staples, into slow cooker for an old fashioned favorite that I make without even thinking Holly Owens Contributing Writer

For a smokier flavor, stir in 1/2 teaspoon smoked paprika with the salt and garlic powder, or add a small piece of cooked bacon or ham at the beginning (this will add salt, so reduce the added salt slightly and adjust at the end). If you prefer a vegetarian version, simply swap the chicken broth for vegetable broth and keep the rest of the recipe the same. For extra richness, stir in 1 to 2 tablespoons of butter at the end of cooking.

You can also add a small diced onion or 1/2 teaspoon onion powder with the seasonings if you have it on hand, though that technically adds another ingredient.

Food safety tips: Always start with fresh, unexpired dried beans and rinse them well to remove dust or debris. Use low-sodium broth so you can control the final salt level. Make sure the beans cook until fully tender to ensure they’re easy to digest; undercooked beans can be hard on the stomach. Once cooked, cool leftovers within 2 hours, store them in an airtight container in the refrigerator for up to 4 days, and reheat until steaming hot before serving. For longer storage, freeze in portioned containers for up to 3 months, thawing overnight in the fridge before reheating.