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| 3 Esslöffel | Unsalted butter; at room temperature |
| 1 1/2 Teelöffel | lemon peel grated |
| 1/3 Tasse | olive oil |
| 1 | Jalapeno pepper seeded, minced |
| 3/4 Tasse | Pine nuts; toasted, (see Note) |
| 6 Tasse | Fresh or frozen baby lima beans; (about 2 pounds) |
| 1 1/4 Tasse | water |
| | I lemon ; Juice of |
| 3/4 Esslöffel | Coarse sea salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 8 | green onions thinly sliced |
| 1/2 Bund | Fresh mint; leaves only, cut into chiffonade |
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Too Hot Tamales Show #Th 6219
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.
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.
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