1 package frozen lima beans (Fordhook are best, but baby limas are good too) ½ pint heavy cream Salt for water Maldon Salt to finish Put the contents of the package of frozen lima beans into a 2-quart pot. Add as much water as you can, leaving room so the water doesn’t boil over. Salt the water lightly. Bring to a boil, then reduce the heat, and simmer until the beans are three-quarters of the way done. Keep tasting like you would spaghetti or green beans so you know when they get to this stage. Drain the water when there’s just a little resistance to the bite. Put the lima beans back in the pan, and add the heavy cream. Bring to a boil, then lower the heat and cook at a steady simmer until the cream thickens into a sauce. If you keep cooking, the cream will essentially “disappear” and coat the beans like butter. Don’t go this far. You really want them creamy. Add Maldon Sea Salt to taste by picking it up in your hand and crushing it a little as you sprinkle it on the beans. Leftovers can be made into a delicious puree. Just heat the leftovers in the microwave for one minute to loosen
slightly. Then put into a food processor, and run while adding more
cream until the puree reaches the desired consistency. Then put the
puree into a bowl, and heat in the microwave. |