Fresh limas are a treat, but almost all of the crop is frozen or canned. The canned variety is hopelessly soft, but frozen beans can be quite good as long as they are not overcooked. You can treat fresh fava beans (page 503) in the same fashion.
Ingredients
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
1 pound of Shelled fresh or frozen (and at least partially thawed) lima beans
1
pound of
Shelled fresh or frozen (and at least partially thawed) lima beans
About 1/2 cups of water
About 1/2
cups of
water
1 tablespoon of Butter, plus more if desired
1
tablespoon of
Butter, plus more if desired
Preparation Instructions
Place the limas in a small, tightly covered saucepan with about 1/2 cup of water. Add a good pinch of salt, some pepper, and the butter. Turn the heat to medium‐high.
Cook for about 10 minutes (half that time for frozen beans), or until the limas are tender but not mushy. Remove the cover and boil off any excess liquid. Add another pat of butter if you like and serve.
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