Begin by rinsing the dried large lima beans under cold water until the water runs clear. Place the rinsed beans in a large bowl and cover them with water, letting them soak for about 1 hour.

In a large pot over medium heat, add bacon grease or butter. Once melted, toss in the diced onion, celery, and carrot; sauté for 3-5 minutes until the onions become translucent and the vegetables soften.

Stir in the chopped smoked ham and ham hocks to the sautéed vegetables, allowing the flavors to meld together for about 2 minutes. Then, add chicken broth, water, bay leaves, garlic powder, dried thyme, black pepper, and red pepper flakes.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.

After an hour, drain and rinse the soaked beans. Stir the beans into the pot along with butter and Cajun seasoning. Continue to simmer for an additional 60-90 minutes.

Once the beans are tender, remove the ham hocks from the pot, chop the meat into smaller pieces and stir it back into the beans.

Ladle your creamy butter beans into bowls to serve, adding fresh herbs if desired.