Lima beans are truly elusive – fresh ones appear for just a couple of weeks in the fall – and, only at some farmer’s markets.  You never see them in a supermarket produce section – not even Whole Foods or in specialty produce stores.  Don’t know if it is because cooks don’t want to take the time to shell them or that the frozen variety seems to be just as good.  I disagree with the latter and only use frozen lima beans in soups in the winter.  But the fresh ones are one of my most favorite vegetables.

I have been circling the stands at the Union Square Greenmarket awaiting the arrival of this fall’s crop of limas.  This past weekend was my reward.  The lady pawing through the pile of crisp green pods, carefully choosing one at a time, was right on my wavelength.  “Why is the season so short?  I look forward to fresh limas all summer and then I only get them for a couple of weeks and its back to broccoli”.  I wasn’t as careful as was she as I scooped up more than 2 pounds in one swoop.

Rather than make the traditional succotash – lima beans and corn (sometimes with a few bits of chopped tomato or diced red or green bell pepper), I did a quick take on the method I have often used to cook fava beans (another favorite.)  I sautéed a small onion in olive oil and when soft I added the shelled lima beans along with some salt and pepper.  I added about ¾ cup of chicken stock and covered the pan.  I let the beans cook for about 10 minutes and then added some slivers of ham (leftover from a ham steak we had picked up at Oscar’s in Warrensburg, New York: www.oscarssmokedmeats.com) and some bits of scallion and coarse black pepper.  Had I some fresh basil or tarragon, I would have finished with it.  As it was, the beans were silky and smooth and the ham added just a lovely hint of smoke.