Here's Ya'll Lima Bean Recipes

Lima Bean and Rosemary Risotto
We Southerners serve our limas with rice. This variation on butter beans and rice combines the completed proteins of legumes plus grains with the antioxidant power of rosemary. Note for cooks who use the metric system: For this recipe, measure ingredients by volume rather than weight.

3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrots
1/2 teaspoon garlic
6 tablespoons butter
1 cup Arborio (or other risotto-style) rice
1 tablespoon finely chopped fresh rosemary
3 cups vegetable or chicken stock, heated
1 cup cooked lima beans
4 tablespoons freshly grated Parmesan
Salt to taste
Ground white pepper

1. Cook the onions, celery, carrots and garlic in 2 tablespoons of butter over medium heat for 7 to 10 minutes, or until onions are translucent.
2. Stir in the rice and rosemary and cook for 3 minutes, making sure the individual grains of rice are coated with melted butter. Pour in one cup of the heated stock and cook, stirring until the rice has absorbed most of the liquid, about 10 minutes. Add another cup of stock and keep stirring, cooking until the rice absorbs the liquid. Add the last cup of the stock and continue cooking until the liquid is absorbed. The rice should be creamy, but at this point it should still have a slight “bite” when chewed.
3. Stir in the lima beans, the remaining 4 tablespoons of butter, and the Parmesan. Make sure the beans are thoroughly warmed through. If y’all limas are not soft, heat the entire mixture until they are just barely mushy. Taste and add salt and white pepper as desired.

Succotash
I had never tried this dish until it was served to me by a Mennonite family in Pennsylvania Dutch country. The thrifty Mennonites use milk, but the phytate in the beans is less of a nutritional problem if you use cream.

1 pound (450 g) fresh or frozen lima beans
1-2 cups (125-250 g) fresh sweet corn kernels
1/2 cup (125 ml) heavy cream
1-2 tablespoons (up to 25 g) butter
Minced chervil or parsley for garnish
Salt and pepper to taste

1. Put beans into a saucepan and add 1 cup (250 ml) of water. Cook over medium heat for 15 minutes, or until slightly mushy. Pour off any liquid
2. Pour in cream and corn kernels and bring to a boil, then allow to simmer for at least 5 minutes. Add butter, salt, and pepper to taste.
3. Garnish with minced chervil or parsley and serve warm.