Looks can be deceiving: this is the Lima Bean story. If you see them in the market or store, they are completely unassuming:
But what sneakily hides inside these flat pods is a treasure. They are one of the legumes that requires shelling, like soy beans (edamame) or fava beans, which is another way of their trickery (aah, another deterrent). But shelling takes very little time so don’t despair.
Once shelled, they still have a quiet presence: smooth and pale green staring back at you.
After several therapeutic minutes of shelling (even little hands like to help with this part), you will have scores staring back at you.
Let me tell you: it is all worth the wait. Freshly cooked lima beans, tossed in just a little bit of salty butter, are SUBLIME. They have a smooth bite, a nutty flavor, almost like pecans, but have their own earthiness, and they are an absolute treat. Don’t pass them by!
Local Fresh Lima Beans
1 1/2lbs beans in pod will yield roughly 2cups shelled beans
Shell by gently twisting pod, enough to open and remove beans, discard pod
Set large pot of water on stove to boil
Once boiling, add generous pinch of salt
Boil lima beans for 8-10minutes
Check often after 6-7min with a larger sized bean, texture should be smooth
Do not overcook, look for bright green color
Drain and run cool water to stop cooking
Toss with butter and salt to taste.