The day before cooking: sort through the dried beans and discard any broken pieces or debris. Rinse; transfer the beans to an airtight container and add 4 cups of chicken stock. Cover with lid and refrigerate overnight.

Before cooking, drain and rinse the soaked beans; set aside.

Place a Dutch oven or large pot over medium heat. Add the bacon fat to melt.

Next, add the diced onion, bell pepper, and celery to the pot and sauté 2-3 minutes.

Add the sliced Andouille sausage to the pot and continue to sauté and additional 2-3 minutes.

For the next step, add the minced garlic and beans; stir to combine then add 8 cups of chicken broth or stock. If the broth doesn't cover the beans then add just enough water to cover them.

Add the seasonings, stir, cover the pot with a lid and bring to a light boil. Once boiling, reduce the heat to medium low and simmer for 2 hours, or until desired doneness. The longer butter beans cook, the creamier they become.

Serve the Southern style lima beans with a few sautéed shrimp and chopped parsley for garnish and enjoy.