Does anyone really like Lima Beans? For most people these beans have made it on to their “never to cross their lips again list.” A friend recently told me that, when he was a kid, he would hide his lima beans in the pockets of his pants. His mom discovered them on laundry day and he got into big trouble.

I know that the words “lima beans” are not, for most people, synonymous with “delicious.” A lima bean is nobody's chocolate. But I do like its mild, green flavor and its soft, starchy creaminess.

Sometimes called “butter beans” because of its starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available throughout the year.

The pod of the lima bean is flat, oblong and slightly curved, averaging about three inches in length. Inside the pod are the two to four flat kidney-shaped seeds that we call lima beans. The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black. Lima beans get their name from the capital city of Peru, where they are believed to have originated.

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes.

In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. Lima beans are also good sources of folate, protein, potassium, iron, copper, phosphorous, magnesium and thiamin.

Most often the use of lima beans is associated with succotash. Originally succotash was just a dish of stewed corn and some type of legume.

Sometimes it included a smoked meat product. The dish derives its name not from Sylvester trying to catch Tweety Bird, but from msickquatash, the Narraganset word meaning boiled kernels of corn.

Today, succotash is mainly eaten along the east coast of this country and throughout the south, and it contains many different ingredients, but always corn and beans.

Here is a recipe for succotash that uses fresh beans and a recipe using frozen lima beans for quick and delicious side dish. The side dish recipe I stumbled upon in an old issue of Gourmet.

It calls for only a few basic ingredients: a pack of baby limas, some good olive oil, a handful of parsley and a generous dose of garlic, plus a little water and salt to hold it all together. Be sure to serve this with plenty of good, crusty bread: you won't want to lose a drop of the broth. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net

Greek-Style Lima Beans

Makes about 4 side servings

1 10-ounce package frozen baby lima beans

1 cup water

2 tablespoons good-quality olive oil

2 tablespoons coarsely chopped fresh Italian parsley

1 tablespoon minced garlic

1/2 teaspoon salt

In a medium heavy saucepan, combine the lima beans, water, olive oil, parsley, garlic and salt. Place the pan over medium heat, and cook, covered but stirring occasionally, until the beans are tender, about 15-20 minutes.

Transfer to a serving bowl, and serve. Drizzled with more olive oil, if you like.

- Adapted from Gourmet, November 2003

Succotash with Fresh Lima Beans

Makes 4 servings

2 pounds fresh lima beans, shelled

6 ears of corn

1/2 cup cream

2 tablespoons butter

Salt and pepper to taste

Place lima beans in just enough salted water to prevent sticking; bring to a boil. Reduce heat, cover and simmer for about 25 minutes or until almost tender. Check frequently and add more water as needed.

Cut off corn kernels; scrape liquid from cobs with the dull edge of a knife. Add corn and liquid and cream to the beans; simmer for 5 minutes. Add butter and salt and pepper to taste. Heat succotash thoroughly.