Lima beans taste fine right out of the can.
Our mother, who called them 'butter beans', had a way of preparing them, though, that enhanced their flavor and texture.
1 can of lima beans
1 large pat of butter
a pinch of salt and black pepper
the can with a can opener, leaving the lid partly attached. Drain about
a third of the liquid. (This will not be used in the preparation.) Pour
the rest of the liqid into a saucepan. Add the butter, salt and pepper.
Cook on low heat for about ten minutes, permitting the liquid to
simmer. Stir occasionally. Add the lima beans, and heat another fifteen
or twenty minutes. Stir occasionally. The lima beans become tender, and
the liquid thickens to a gravy-like consistency.
If you like, serve with mashed potatoes or corn bread.