Creamy Herbed Lima Beans

1. 1
   boil · ~12 min

   Cook the lima beans.

   1.Bring a medium pot of water to a rolling boil.

   2.Add 400g lima beans and cook until tender, about 10-12 minutes.

   3.Drain well and set aside.

   TIPDon't overcook the beans — they should be tender but still hold their shape.
2. 2
   saute · ~2 min

   Sauté the garlic and herbs.

   1.Melt 2 tbsp butter in a large skillet over medium-low heat.

   2.Add minced garlic and cook until fragrant, about 30 seconds.

   3.Stir in dried thyme and rosemary, cooking for 20 seconds to bloom the herbs.

   TIPKeep the heat gentle — garlic burns quickly and turns bitter.
3. 3
   simmer · ~5 min

   Create the creamy sauce.

   1.Pour in 0.5 cup heavy cream and 0.25 cup water. Stir to combine.

   2.Add the cooked lima beans to the skillet.

   3.Season with a pinch of salt and black pepper.

   4.Simmer gently for 4-5 minutes until the sauce thickens slightly and coats the beans.

   TIPStir occasionally to prevent the cream from scorching on the bottom.
4. 4
   garnish

   Finish and serve.

   1.Remove from heat. Stir in fresh parsley and 1 tsp lemon juice.

   2.Taste and adjust seasoning with an extra pinch of salt if needed.

   3.Transfer to a serving bowl and serve warm.

   TIPThe lemon juice at the end brightens the whole dish — don't skip it.

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