Classic butter (lima) beans. Super-simple Southern peasant food.
These are the big brown/cream ones [not the gross little green ones] that are sold dried & in a bag (in the rice-beans aisle, run a dollar or two for the bag).
You do have to soak them (easiest is overnight in water, in a big bowl,then drain and rinse). [Alternative is rinse, put in pot with +1"+ water, bring to boil, take off heat and let sit an hour, drain and rinse again, but overnight diy is just as legit and totally hands off]
But otherwise/after, throw them in a big pot, cover with water (about .5-1 inch or so over, depending on pot size/volume), add pepper and a little salt. Optional: a slice or two of uncooked bacon. Some people also add butter. Bring to boil, turn down to simmer. Let cook 1.5-2 hours or to consistency you like. Beans should not be hard at all when done.
Ladle to bowl, add some chopped onion if you like. Can serve with side of fresh sliced tomatoes and/or spring onions (raw), or just plain in the bowl. Or over a couple slices of white bread if you like that sort of thing.
Filling, simple, no little technique or equipment required; high fiber, low fat, all natural; uncomplicated flavor profile for conservative palates. Also very cheap. And you get to say you cooked it, vs nuking/warming/heating.