Févettes à la Verdure

Baby Lima Beans Simmered with Lettuce, Scallions, and Thyme

Preparation info

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Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Ideally, the lima beans used in this recipe should be fresh ones, but because they are generally unavailable, I use the frozen kind. Cooked with lettuce, scallions, and herbs, even frozen lima beans make one of the most refreshing of all vegetable dishes.


  • 2 10-ounce boxes frozen lima beans
  • 1 cup water
  • 2 large heads lettuce (Boston, escarole, or iceberg), shredded
  • 4 scallion, finely chopped, or ½ cup chopped chives
  • 1 teaspoon thyme
  • salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped basil and/or mint


Take the lima beans out of the freezer 1 hour in advance. Boil the water in a pot and add the lima beans, lettuce, scallions or chives, thyme, salt, and pepper. Cover and bring to a boil. Cook, uncovered, for 20 to 30 minutes over a moderate flame. Check the salt and pepper.

Place the beans in a serving bowl. (There should not be any liquid left, but 1 f there is, just leave it in the pot.) Add the olive oil and the basil and/or mint and serve.