Tangy Baby Lima Beans

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Tangy Baby Lima Beans

 

3 tablespoons unsalted butter at room temperature

1 1/2 teaspoons grated lemon zest

1/3 cup olive oil

1 jalapeno pepper, seeded and minced

3/4 cup pine nuts, toasted

6 cups fresh or frozen baby lima beans, about 2 lbs.

1 1/4 cups water

juice of 1 lemon

3/4 tablespoon coarse sea salt

1/2 teaspoon freshly-ground black pepper

8 green onions, thinly sliced

1/2 bunch fresh mint leaves, chiffonade

 

Mash the butter together with the lemon zest and set aside.

In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno,

pine nuts, lima beans, water, lemon juice, salt, and pepper.

Bring to a boil, stirring occasionally, then reduce the heat so that the liquid

is simmering. Simmer uncovered for about 8 minutes, until the beans have

absorbed all the liquid.

If the beans are still not tender and they have absorbed all the water, add a

little more hot water. When the beans are tender, stir in the green onions and

remove from the heat.

Stir in the lemon butter and the mint, taste for seasoning, and serve

immediately.

Serves 6.