Recipe: Lima beans with mint

Total time: 20 minutes

Servings: 6

Note: From Betty Hallock. You may substitute 2 1/2 cups frozen limas for the fresh ones. For frozen beans, allow 1 to 2 minutes additional simmering time. Make a bouquet garni by tying together 1 bay leaf, 1 sprig thyme and 3 sprigs parsley with kitchen string.

1 1/2 pounds fresh lima beans in the shell (about 2 1/2 cups small shelled beans)

1 bouquet garni

1 1/2 tablespoons minced shallot

1 tablespoon butter

1 tablespoon chopped chives

3 1/2 tablespoons mint cut into chiffonade (leaves cut crosswise into thin strips)

1 1/2 teaspoons grated lemon zest

Fine sea salt

Freshly ground black pepper

Best-quality olive oil

1. Shell the beans. Add the bouquet garni to about 6 cups water in a 2-quart sauce pan and bring to a boil over high heat. Reduce the heat to a strong simmer and add the lima beans. Maintain a simmer and cook the beans until just tender, about 5 to 7 minutes. Remove the beans immediately to an ice bath and drain when chilled. Reserve.

2. In a large skillet over medium heat, sauté the minced shallot in the butter until it begins to soften, about 2 minutes. Add the lima beans to warm.

3. When the lima beans are warmed, add the chives, mint, lemon zest, three-fourths teaspoon salt, one-fourth teaspoon pepper and 1 1/2 teaspoons olive oil, or to taste. Serve immediately.

Each serving: 103 calories; 5 grams protein; 14 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 297 mg. sodium.