Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   unsalted butter -- at room temperature
   1 1/2  teaspoons     grated lemon zest
     1/3  cup           olive oil
   1                    jalapeno pepper -- seeded and minced
     3/4  cup           pine nuts -- toasted
   6      cups          fresh or frozen baby lima beans -- (about 2 lbs)
   1 1/4  cups          water
   1                    lemon -- juice of
     3/4  tablespoon    coarse sea salt
     1/2  teaspoon      freshly-ground black pepper
   8                    green onions -- thinly sliced
     1/2  bunch         fresh mint -- leaves only, cut
                        -- chiffonade

Preparation:

Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately. Comments: To toast pine nuts, Preheat the oven to 350F. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.