Prepare the Lima Beans: If using dried lima beans, cook them according to package directions until tender. If using fresh or frozen beans, you can skip this step.
Drain the cooked beans and set them aside.
Sauté the Aromatics: In a large casserole dish or Dutch oven, melt the butter or heat the oil over medium heat.
Add the sliced onions and cook, stirring occasionally, until very soft and lightly caramelized, about 15-20 minutes.
Stir in the minced ginger and garlic and cook for 30 seconds more until fragrant.
Build the Flavor Base: Pour in the port, wine, or water. Increase the heat slightly and scrape up any browned bits from the bottom of the pan.
Let it bubble for about a minute.
Simmer the Stew: Add the chopped tomatoes, dried plums, dried apricots, cooked lima beans, sugar, and cayenne.
Season generously with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the fruit is tender and the flavors have melded.
Thicken and Finish: Uncover the stew. If it seems too liquidy, increase the heat and let it boil for a few minutes to thicken.
Taste and adjust seasonings as needed. If using, stir in the optional cream just before serving.
Serve hot and enjoy!
