-> >But dont they smell like weathered sailors? x -> uh, mmmm, oh my...methinks a bit of flogging with a chile-laced cat-o-nine -> will suffice, m'dear... x You're as kinky as ever, I see. Thanks, now my universe is stable. :) x Here's a lima bean stew that came out just about perfect and intensely fragrant--one of those happy accidents. All amounts are approximate, but try it this way before doing extensive doctoring, would be my suggestion; you won't be sorry, I promise. x CROCKPOT BUTTERBEAN STEW x 1 lb. large dried limas (butterbeans) water 1 rounded tbsp. dried onion, or to taste (don't substitute fresh; surprisingly, in this dish, it's not as good.) 2 chipotles (dried type), torn up, or to taste 2 tsp. rosemary 2 sm. bay leaves 1/2 tsp. thyme 1/4 tsp. celery seed (very approximate, but don't overdo it.) several dashes Maggi seasoning (look near the Worcestershire in most supermarkets, or with the Latino food at Meijer's; it's a dirt-cheap vegetarian way to add richness to soups and stews) salt to taste brown rice, maybe a cup x Put everything but the Maggi, rice and salt in a crockpot (salt makes beans get tender much slower.) Cook on "high" till the beans are tender and the smell is driving you crazy; 20-30 min. before ready to serve, add rice, salt and Maggi. x Makes maybe five or six big bowls. x Keep on rockin', Rain @@@@ \\\\\