Butter Beans, also known as Lima Beans, are a very popular side dish (also a favored soup ingredient) for an American meal. Stick to fresh beans, though, or fresh frozen, or fresh picked and canned. The dried beans will not produce the same creamy, buttery texture and flavor, and that is what you want for this Butter Butter Mint and Lime Beans side dish.
Butter Butter Mint and Lime Beans Recipe-
- Kosher salt
- 6 cups fresh shelled butter beans (or fresh picked frozen or canned) baby Lima beans
- 3 Tbs. unsalted butter, cut into small pieces
- Juice of 3 fresh medium limes
- 1 cup loosely packed fresh mint leaves, chopped
- Freshly ground black peppercorns
- 1 tsp. grated lime zest, for garnish
- In a medium saucepan, bring 6 cups of water and 1 Tbs. salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.
- Put the butter in a large serving bowl, and pour the warm butter beans on top. Toss the beans with the butter until all the butter is melted. Add the lime juice and toss again to distribute. Fold in the mint, season with salt and black pepper, and scatter lime zest over the top. Serve your Butter Butter Mint and Lime Beans right away while still nice and hot.