My daughter visited us over Spring Break and brought with her a bag of frozen baby lima beans… She doesn’t like Lima Beans, so I am not sure how she came into possession of them!

It reminded me of how yummy the humble lima bean can be, when properly prepared. Try this, even if you don’t normally care for lima beans – you might find that you DO Indeed like ’em when made this way!

  • 1 pound bag of frozen baby lima beans
  • 2 cups water, plus 2 bouillon cubes, or equivalent of Chicken Stock
  • 2 Tablespoons of butter, real butter

Bring (water and bouillon OR) chicken stock and butter to a rapid boil.  Add frozen lima beans.

Resume rapid boil, then reduce to a slow simmer with NO Lid on the pot.

Simmer for about 15 minutes, allowing liquid to evaporate and condense down to a saucy consistency. (Don’t let it boil dry, just let it concentrate. If it gets too dry, add a 1/4 cup of water at a time to keep it mostly over the beans.)

Test that beans are tender. Remove from heat before they get mushy and pasty. Start checking around 12 minutes and check a couple beans every few minutes until they are done to your liking. Overcooking them will make them pasty and mushy, you’re aiming for tender and flavorful.

Remove from heat and dust with black pepper, to taste. I do not find that I need to add additional salt, if the chicken stock has salt in it. Salt to taste, but check it first!

Recipe easily doubles. (2 lbs of frozen baby lima beans to 4 cups of broth and 4 Tablespoons of butter. Still takes about 15 minutes.)

Add some slivers of leftover ham or kielbasa, and this simple side dish can become a very frugal main dish.

Yummy Baby Lima Beans with Slivered Ham leftovers…

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