Yield: 4 Servings
|1||Leek; white part only finely chopped|
|2||Aji chiles; fresh, stems and seeds removed, minced|
|Serrano chiles as substitute|
|1 tablespoon||Olive Oil|
|1 pounds||Lima Beans; baby fresh, or frozen, thawed, 4cups do not use dried beans|
|½ cup||Water; could use 1 cup|
|1 tablespoon||Lemon Juice; fresh squeezed|
|1 teaspoon||Lemon or Lime zest|
|¼ teaspoon||Black Pepper; freshly ground|
Saute the leek and ajis in 1 Tb of the butter and the olive oil for 30 seconds. Add the Lima beans, water, and the citrus juice; bring to a boil, then reduce the heat, cover and simmer for 8 to 10 minutes or until the beans are tender.
Mix the 1 tb of butter with the citrus zest and the salt and pepper.
Drain the beans and add the butter mixture. Simmer for a minute and stir to coat the beans.