Soak the beans

• Place the dried beans in a large bowl and cover with water by at least 3 inches.
• Soak overnight; the beans will double or triple in size as they absorb water.

Drain and rinse

• Drain the soaked beans in a colander and rinse well under cold water.

Start cooking with aromatics

• Put the beans in a large pot and add enough water to cover by 2 inches.
• Add the onion, garlic, salt and kombu seaweed.

Bring to a boil

• Bring to a boil and hard boil, skimming off the foam that rises to the surface.
• Add water as needed so the beans stay covered by at least 2 inches.

Simmer the beans

• Reduce the heat to a gentle simmer and keep the beans covered with water.

Check the texture

• The beans should be tender but not mushy, mashing easily between your fingers with a creamy consistency.
• If still firm, keep checking every 5 to 10 minutes until done; large lima beans may need about 50 minutes total.
• Season with salt to taste.

Store

• Keep the beans in their cooking liquid in the fridge for up to 5 days, or freeze them.