Here's a lima bean stew that came out just about perfect and intensely fragrant--one of those happy accidents. All amounts are approximate, but try it this way before doing extensive doctoring, would be my suggestion; you won't be sorry, I promise.

Put everything but the Maggi, rice and salt in a crockpot (salt makes beans get tender much slower.) Cook on "high" till the beans are tender and the smell is driving you crazy; 20-30 min. before ready to serve, add rice, salt and Maggi.
Makes maybe five or six big bowls.