BUTTER BEANS

DUB EGBERT

1 lb large dry limas
1 small onion, sliced
2 10 1/2 oz cans double strength Campbell's Chicken Stock
5 cups water
1 1/2 teaspoon salt
1 teaspoon pepper
1 lb smoked sausage


Wash limas.    Slice 2 inches of the sausage into 1/4 inch slices and add to beans and water.  Cover and simmer for 1 hour.  Add chicken stock and onion and simmer for 3/4 hour.  Add remaining sausage sliced in 1/4 slices.  Simmer for an additional 3/4 hour. Add salt and pepper.