LEMON AND GARLIC
 

Lemon and garlic are perfect accompaniments to the earthy but delicate lima bean. Cook fresh lima beans by dropping them into salted boiling water for about 3 minutes; drain and rinse with cold water. Add lemon juice, thinly sliced garlic, olive oil, fresh herbs, salt and pepper. Toss and serve.

SUCCOTASH
 

A match made in the Garden State. Mix freshly cooked lima beans with kernels from boiled ears of Jersey sweet corn. Toss with some sautéed onion, salt and pepper. Add fresh tomatoes if you like; some recipes deepen the taste with bacon, but we prefer the sweet summer simplicity of just beans and corn.

SALAD
 

Freshly cooked lima beans add protein to any summer salad. Mix lima beans with feta cheese, olive oil and oregano, or scatter them over a bed of baby arugula along with some slivered garlic, scallions and lemon.

STEW
 

Lima bean stew is a perfect summer supper, fresh but hearty, welcome after a day outside. Sauté onions and garlic in a pan, add a few tablespoons of tomato paste, a can of tomato sauce and enough water to achieve your preferred consistency. Add blanched lima beans and cook the stew just until it’s warm throughout. Garnish with fresh parsley before serving.