Baby Lima Beans

"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.
  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 8 servings
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4 pounds baby lima beans, fresh in the shell, or two 10-ounce packages, frozen

1 teaspoon salt

4 tablespoons salted butter

1/2 teaspoon coarse ground pepper


  1. Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
  2. Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.
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