Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Leek; white part only finely chopped |
| 2 \N | Aji chiles; fresh, stems and seeds removed, minced |
| \N \N | Serrano chiles as substitute |
| 2 tablespoons | Butter |
| 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 | Salt |
| 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.