Put the dried limas, water, celery, onion, bay leaves, and the 1 teaspoon butter or oil in a saucepan. Bring to a boil, then lower the heat and simmer, partially covered, until the beans are tender, 1 hour or longer. About halfway through the cooking, when they begin to soften noticeably, add the 1 teaspoon salt.

When the beans are done, fish out the aromatics. Drain off the broth and set it aside. Add the okra, if using, and enough of the reserved broth to make it just a little soupy. Simmer until the okra is tender, about 10 minutes. Taste for salt, season with pepper, and stir in the butter to taste.