Wash and pick through lima beans. Cook in pressure cooker until done. Saute onions and celery in oleo until wilted. Place beans, vegs. And ham in large soup kettle with plenty of water. Add salt and pepper. Shake on lemon pepper seasoning and dash or two of Accent. Simmer several hours until thick, stirring occasionally. Very good crock-pot recipe. Serve with Mexican corn bread. Freezes well.