Buttered Lima Beans

Serves 6 to 8

This recipe for lima beans is a favorite Pennsylvania Dutch side dish that can be made with fresh, frozen or even dried lima beans, which they used before frozen vegetables were available. Follow package directions for cooking dried beans. Fresh limas will take about 40 minutes to cook, depending on their size. We usually use frozen lima beans because dried take a long time to cook and fresh are rarely available except when in season at local produce stands or markets. Frozen lima beans, like frozen peas and corn, are almost as good as fresh. By the way, lima beans and butter beans are the same bean. It just depends what part of the country they are grown. This recipe can be made in any amount needed.

Ingredients

• 2 packages (16-ounces each) frozen lima or butter beans
• Salt and pepper to taste
• 4 tablespoons butter, preferably unsalted

Bring 1 cup of lightly salted water to a boil in a medium saucepan. Add the lima beans and bring back to a boil. Reduce heat, cover and simmer until tender, about 20 minutes. Drain thoroughly; add butter, additional salt and pepper. Return to a very low burner for about 5 minutes to melt and combine the butter.

Notes: Occasionally, I cook frozen vegetables in the microwave. However, I have found that lima beans have a better texture when cooked on the stovetop. If you prefer to use the microwave, follow the package directions.