Cleburne's Lima Beans

• 1 pound shelled fresh lima beans (about 3 cups)
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onions
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Pour 1 1/2 cups water into a medium pot and bring to a boil. Add the lima beans and cook until tender, about 20 minutes. Drain about half the water.
2. Heat the olive oil in a large sauté pan over medium heat. Add the onions and garlic and cook until they are translucent. Stir in the beans, the cooking water and salt and pepper. Simmer gently until the beans are soft, about 20 minutes. Taste and adjust the seasoning.

Serves 6

Source: NYTimes 06-Nov-05