There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version incorporates bright lime juice and mint, for a taste that is at once butter-rich and herbaceously refreshing. Even with these accoutrements, the process couldn't be easier—simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs.
Why I picked this recipe: Butter and lima beans are an old seasonal favorite of mine.
What worked: Simmering the beans is easy, and the mint and lime perk things up just enough to keep the dish interesting.
What didn't: No problems here.
Suggested tweaks: If you can't find fresh butter beans, you can substitute frozen baby lima beans. Fresh fava beans would also make for a good variation.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.