My dear mother can attest that I despised Lima Beans growing up. Not only would I refuse to eat them, but the mere sight of them made me want to toss my cookies. (Seriously). Same with peas. I vividly remembering having to move the bowl of peas across the table so they wouldn't offend my very sensitive gag reflex. (Sorry about that, Mom.)
Thankfully, I've (mostly) outgrown the hair-trigger gag reflex and have come to love, LOVE lima beans. And peas. Judah is currently on somewhat of a veggie-eating strike, but will still gobble up lima beans, so we're making lots of them around here. Thanks to Mark Bittman, I've found my absolute favorite way to make them. It's a super easy recipe but so good I have a hard time stopping eating them. So here it is:
Super Tasty lima beans
As this is more of a guideline than an actual recipe, all quantities have been guesstimated.
1.5 c. frozen lima beans or butter beans
1/2 c. water
1 T. butter.
salt and pepper to taste
Put all the above ingredients in a pot. Bring to a boil and then turn down to a simmer. Simmer for 10-15 minute, until the beans are still a bit firm. Then add:
2-3 T. half and half (can also use heavy cream and I bet whole milk would be fine, too)
freshly grated nutmeg, to taste. (I LOVE nutmeg in savory dishes that involve milk or cheese such as mac and cheese or quiche. I probably add 1/2 t. or so.)
Continue to simmer for another 5-10 minutes until the beans are at your desired softness.