Dried Lima Beans (or other dried beans)

12 to 15 oz. dried baby limas, black eyed peas, or other dried beans
Ham bone or ham hocks
2 bay leaves
2 tsp. thyme
2 medium onions, chopped (divided)
Salt and pepper
Dash cayenne pepper
Cooked rice

Wash beans to remove any dirt or foreign matter.  Put in pan and cover with water plus one inch.  Bring to boil and turn off.  Cover and let sit for 2 hours.  Drain, then add water to cover plus one-half inch.  Add remaining ingredients except salt and pepper and one onion.  Bring to boil, then reduce heat and cook on low for about 1 to 1 1/2 hours until beans are tender and juice has thickened slightly.  They should be pretty juicy.  Add salt and pepper to taste.  Remove ham from bone and chop, then return meat to pot. Discard bone and fat.  Serve over rice with remaining chopped onion.