Or is it that the skins do not readily loosen and inflate with air while
cooking?

Whatever. I jes put on a pot of baby dried lima beans and, unlike
most other dried beans put into a rolling boil of water, they are
reluctant to float and bounce off the bottom with the return of the
rolling boil. It's IS occurring, but slowly.

Anyway, I got my beans started, but what to do with them? I gotta ham
shank and some onion and andouille sausage. Gotta lrg can of cut
tomatoes. I'm torn between cooking them like I usually do butter
beans and jes going crazy and adding all kindsa nonsense to make' 'em
come out mostly Cajun-y, with Tony's spice and all that, but got no
bell pepper. Hmmm...

Any suggestions? It'll be three hrs cooking time, so no hurry.

nb