Lima beans lend themselves to all sorts of summer dishes. They have a wonderful, plush texture, and their size makes them tempting to eat one by one. When you cook limas, be careful not to let the water boil too intensely; the beans tend to break apart if not simmered gently. Lima beans do not require soaking.

• 1 pound Christmas lima beans or large white lima beans (2 heaped cups)
• 2 quarts water
• 1 onion, quartered
• 2 to 4 garlic cloves, chopped
• 1 bay leaf
• 1 or 2 sprigs thyme
• Salt to taste

1. Rinse the beans and combine with the water, onion, garlic, bay leaf and thyme in a large soup pot or Dutch oven. Bring to a gentle boil. Reduce the heat, cover and simmer for one hour. Add salt to taste, and continue to simmer gently for another 45 minutes to an hour until the beans are thoroughly tender but still intact. Remove from the heat. Discard the onion pieces if desired.