1 Boiling salted water, enough to cover by 2 inches (5 cm)
0.75 cup (180 ml) heavy cream
1 tablespoon (15 g) unsalted butter, to taste
1 Salt, to taste
Instructions
1. Place 1 cup (190 g) dried lima beans in a bowl and cover generously with cold water. Soak overnight (8–12 hours). Drain and discard the soaking water.
2. Transfer the soaked beans to a medium saucepan (about 2–3 qt / 2–3 L). Cover with fresh boiling salted water by at least 2 inches (5 cm). Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered or partially covered for 45–75 minutes, until the beans are completely tender: they should crush easily between two fingers with no chalky interior, and a fork should meet no resistance.
3. Drain the cooked beans thoroughly in a colander.
4. Return the drained beans to the saucepan. Add 3/4 cup (180 ml) heavy cream. Season with butter (about 1 tablespoon / 15 g is a reasonable starting point) and salt to taste. Stir gently to combine.
5. Reheat over medium-low heat, stirring occasionally, for 5–8 minutes, until the mixture is steaming and heated through — cream should be just beginning to bubble at the edges of the pan and the beans should feel hot to a spoon pressed to the back of the wrist. Taste and adjust seasoning before serving.
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