1 quart fresh lima beans
2 Tbs butter (or substitute of choice)
1 small clove garlic
1/4 tsp salt
2 Tbs peeled, seeded, finely diced tomatoes
1 Tbs chopped parsley
In a heavy saucepan, add the lima beans, clove of garlic, and diced tomatoes.
Cover with water.
Cover and simmer about 5 minutes.
Add butter or margarine, salt, and parsley.
Continue cooking, covered, until beans are tender.
Recipe used with permission by the Delaware department of Agriculture.