Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 servings



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.

Cook's Note

To toast pine nuts, preheat the oven to 350 degrees . Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.

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