Rinse and soak baby lima beans in water for 1 hour. Drain and add them to a large pot with bay leaves, allspice, salt, and water. Bring to a boil, then simmer uncovered for 30–45 minutes, until just shy of soft.

While beans simmer, chop the onion, peel garlic, dice sausage, slice bacon, and cube pork tenderloin. Set everything aside.

In a large skillet, render bacon gently. Before it crisps, add sausage and cook together until browned and fat is rendered. Remove from pan.

Using the rendered fat, sauté onions until soft and golden (10 minutes). Add crushed tomatoes, salt, pepper, and reduce to concentrate flavor.

Add tomato mixture into the beans. Add 1 tbsp marjoram. Let simmer.

Reheat pan, add cubed pork, and sear one side without stirring. Season with salt, pepper, and marjoram. Once browned, add to stew.

Add sausage and bacon back to the pot. Simmer everything together for 30–45 more minutes, until beans are creamy and flavors have melded.