Sometimes, when I'm standing in the kitchen trying to decide if something is worth writing about, I wonder why I should even bother writing about something as simple as boiling and peeling fresh Lima beans, but then I remember what it was like to be a young cook. I have never been the sort of person who wants outrageous recipes - if the ingredients are ones with which I'm familiar, then I don't really need a recipe, I can figure out what tastes good on my own. What I really needed was a basic formula. Say, potatoes cut into 1/2" pieces take about 12 minutes to steam until they can be mashed. Green beans take about 7 minutes of steaming before they can be sauteed with bacon. That sort of thing.
It is with this in mind that I offer you these ridiculously simple recipes, because I don't think you always want a recipe for Lima bean gratin with three varieties of pork trimmings and loads of butter and heavy cream. I think sometimes, we just want an alternative to cooking frozen veggies (in truth, I really don't have anything against frozen veggies, I use them all the time in the winter). But, when we are used to cooking with frozen vegetables, and the directions are right there on the package, I think sometimes we can be stumped by the fresh alternative.
Lima beans, as I've mentioned before, can be difficult to find in their fresh form, but this time of year, they are really beginning to come into season, and I think it's worth seeking them out. For all the derision they take, they are really almost as good as fava beans, if a little more meaty and nutty. I think of them as the fava bean's Autumnal cousin. Whereas favas are green and delicate, Limas are rich and hearty. They bridge the gap between a fresh beans such as a fava, and a starchier bean, like a kidney bean. I prepare them in much the same way as favas, that is to say, remove from pod, boil, peel, and boil again.
The flavor of the Lima bean is so delightfully creamy, they really don't need a lot of help in the gussying up department, although they are good with a nice stirring of butter and salt, but I prefer them - can you guess it? Yes, with a little extra virgin olive oil. This is completely irrational, but for some reason, I don't think of olive oil as having the fat or caloric content of butter. It's silly because it has slightly more fat than butter (because butter contains a small percentage of water, whereas olive oil is pure fat); I suppose it has something to do with its green flavor, and the fact that it is good for one's heart. I just feel better eating it than butter. Well, until the winter time. There's just nothing like butter on winter squash. But I digress.
Now, Husband is always reminding me that Lima beans contain cyanide, and that they have to be cooked forever with the lid off. I got to thinking about this the other day and decided to consult my good friend Harold McGee
Basic Method for Fresh Lima Beans
It's a little more time-consuming than frozen, but I think it's worth the effort. Remove the beans from the pods and rinse under cold water. Place the beans in a small pot and cover with water. Bring to a boil and boil them for about 5 minutes, or about 2 minutes after the skin has begun to look pale and puckery. Drain and rinse under cold water until they are cool to the touch. Remove the tough outer skins by poking a hole in the "belly button" with your fingernail or a knife. The bean will pop right out - although the skins are a little tougher than fava bean skins, they pull away from the bean much easier than the favas, so this isn't nearly as time consuming. I like to skin them right over the same pot, and then cover them with water again. Bring to a boil again and cook for about 10-15 minutes, or until the beans have reached desired softness. Drain and return to the pot again, putting the beans (with no water) back over high heat for just a few seconds, to dry them off. Toss the pan a little whilst doing this. Remove from heat and drizzle with good extra virgin olive oil, or coat with a pat of butter, then season to taste with salt and pepper. For the dish pictured above, I paired the Limas with pan seared salmon which I topped off with a simple salad of shaved red bell pepper tossed with rice vinegar and salt. Yes, it is similar to the Spring version of this dish, here, with favas.
You can read other simple recipes here, here, here, and here. For succotash, click here.
