Sort dry lima beans and place in a saucepan, cover
with water and let stand overnight; drain. Combine beans, water and
salt; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
While beans are cooking, heat oil in medium skillet. Saute onion until
tender, about 3 minutes. Add to cooked beans with tomatoes, bay leaf
and pepper. Cover and simmer for 1 hour or until the beans are tender;
remove bay leaf before serving.
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