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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

• 1 pound shelled fresh or frozen (and at least partially thawed) lima beans
• About 1/2 cup water
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter, plus 1 tablespoon more if desired

Preparation

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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Source: How to Cook Everything