I’ll bet you’d find that you were wrong. I’ll bet that, when you cook up fresh, gorgeous beauties like these–lightly steam them, perhaps, toss them in butter and salt–you’d find them to be nothing at all like those gritty, pale green lima posers found in the mix of bagged frozen vegetables. I’ll bet you’d drop your fork after taking the first bite and look suspiciously at the person who prepared them. “Lima beans?” you’d say. “There is no way these are lima beans – these are delicious. I hate lima beans.” But you’d be wrong. Perhaps what you really mean, what you’re quickly coming to realize with each passing buttery bite, is that you used to hate lima beans and probably only because they were poorly prepared. Perhaps from this point on, you’d mark on your calendar that season when lima beans are harvested fresh and hold it in the same esteem as that short-windowed asparagus season. Perhaps, even, you’d get yourself a seed catalog and eagerly await the order you’ll place to grow your own lovely Christmas Lima beans or the spectacular Scarlet Runner beans, which are eaten in the same manner as limas.
Oh, I hope I’m right.