1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)

1/4 cup extra virgin olive oil

1 large onion, preferably a sweet red onion, finely chopped

1 28-ounce can chopped tomatoes

1 bay leaf

3 tablespoons honey, such as clover or acacia

2 tablespoons tomato paste

1/4 cup red wine vinegar or sherry vinegar

Salt and freshly ground black pepper to taste

1/2 cup, loosely packed, chopped fresh dill