1 lb. pkg. dried small limas, cover with water and soak overnight or boil 3 minutes then cover and let stand 1 hour; drain
2 tbsp. olive oil
1 lg. chopped onion
1 c. chopped celery
1-2 cloves minced garlic
Salt and pepper
1 bunch greens - chard, spinach, etc., chopped quite fine

Saute olive oil, onion, celery, garlic, salt, pepper, and chard stems. Add drained beans to sauteed vegetables. Add water to top of beans. Cook on low boil for 1 1/2 to 2 hours. Add greens and cook 5 minutes. Season. Freezes well.