from Refugio da Vila, Portugal

• 1 ½ pounds shelled fresh fava beans or lima beans or 2 boxes [10 oz. each] frozen lima beans
• 1 small yellow onion, peeled and chopped
• 2 ounces lean slab bacon, cut into small dice
• 1 cup water
• Salt & pepper to taste
• 1/3 cup chopped fresh cilantro

In a large heavy saucepan set over low heat, fry the bacon until most of the drippings have cooked out and only crisp brown bits remain. With a slotted spoon, transfer the bacon bits to paper toweling to drain. Add the onion to the drippings and sauté, stirring now and then for about 5 minutes until limp. 

Add the beans and the water, cover and simmer 20-25 minutes, until the beans are tender and no longer taste starchy. [Note: Watch the pot closely and if the fresh beans threaten to cook dry, add a bit more water. On the other hand, if using frozen limas, reduce the amount of water to ¼ cup and cook the beans 10-12 minutes only.] 

Drain off excess liquid. Taste for salt and pepper. Servers 4 to 6.