Lima beans

Ever since I moved to Ventura, lima beans have become an important aspect of my life. Sure, I can see you cringing. I did too when I first heard that lima beans were an important crop in the history of the area. Ewwwwwwww. Lima beans. I'd always thought lima beans tasted like a cross between cardboard and waxpaper. When I had children I made a vow, "No lima beans or beets."
But the locals told me,"Try the fresh ones. It makes all the difference."
So when lima beans showed up at the local farmers markets, I pounced. Then I tried to figure out what to do with them. It was obvious. Make a fresh-vegetable succotash.
I did, with the added inspiration of sauteeing the veggies in extra virgin olive oil (or as the annoyingly cloying, pandering to the younger demographic, Rachel Ray says with her-ever-so-perky smile EVOO).
This produces a side dish that was as light and fresh as a spring shower, in the fall. It's also amazingly easy to prepare.
I don't guarantee the same results with frozen vegetables.

Fresh succotash
1 1/2 cups fresh lima beans
kernels from 2 ears of corn
1/2 red bell pepper, finely chopped
1 red jalapeno pepper chopped fine
olive oil

Heat olive oil in a saute pan, using enough oil to cover the pan bottom. Add all vegetables and saute until just starting to cook through (taste test.) Serve.
Leftovers are incredibly delicious mixed with feta cheese and vinaigrette and served with salad greens.