Ingredients

　　3/4 pound dried lima beans, rinsed and picked over

　　3 quarts (12 cups) water

　　2 green onions or shallots (bulb only), finely chopped

　　1/2 cup finely chopped red pimiento

　　2 tablespoons olive or canola oil

　　1/2 cup reduced-fat sour cream

　　Salt and ground black pepper to taste

　　Combine the lima beans and water in a Dutch oven. Bring to a boil over high, then reduce the heat to medium and gently boil until slightly tender, about 1 hour. Meanwhile sauté the onion and pimiento in the oil in a medium nonstick skillet over medium-high heat until the onion has browned, about 3 minutes. Drain the beans and transfer to a large bowl. Stir in the onion, pimiento mixture, and the sour cream. Salt and pepper to taste.

　　Cooks' Note

　　Limas, as with most beans, are very good leftover. You could use a green onion and a shallot instead of 2 onions of either variety in this dish. For a slightly spicier version, stir in a tablespoon of apple cider vinegar and a pinch of cayenne pepper just before serving.

　　Sugar Busters! Quick & Easy Cookbook