Butter Stewed Lima Beans

This side dish was incredibly easy to make, and it was the final recipe I did from the fall section of the Beekman cookbook.

The recipe requires fresh lima beans, but I have no idea where to find them. So, I had to use frozen ones. My lima beans were probably sub-par as a result.

Aside from your lima beans, here are your other ingredients.

Parsley
Thyme (that's the green leafy package laying down there)
Butter (4 tbsps divided evenly)
Salt

You cover the lima beans in cool water, about one inch higher than the beans.

You bring them to a boil and add one pat of the butter, a couple shakes of salt, and some fresh thyme.

You wait about 20 minutes until the beans are soft, but not mushy. 

Then you add the parsley, let it hang out a few more minutes, and you drain.

Mix in the remaining pat of butter, and there you have it. Some super thymey, buttery lima beans. 

I wasn't very impressed with this recipe, but mostly because I'm not a huge fan of lima beans or how over-powering the thyme was in this recipe. If you happen to like lima beans or thyme though, this might be right up your alley. It is easy to make, so why not give it a shot.