It has been several years since I bothered to dish up a serving of lima beans, and apparently it’s unusual for a civilian to get near the things:
My theory is that they’re sold exclusively to prison cooks, school cafeteria cooks, and people who like to let canned goods ripen in their pantries before giving them to the food banks. And maybe parents who hate their kids. I bet Joan Crawford made her kids eat Lima beans all the time.
Or maybe it’s this:
Like many legumes, the seemingly innocent lima bean should not be eaten raw — doing so can be lethal. (And who wants to die in such an ignoble way as death by lima bean?) Also known as butter beans, the legumes can contain a high level of cyanide, which is part of the plant’s defense mechanism.
Which, of course, mandates some precautionary measures:
[L]ima beans should be cooked thoroughly, and uncovered to allow the poison to escape as gas. Also, drain the cooking water to be on the safe side.
This is probably the point at which I said “Screw it, I’m having Brussels sprouts instead.”
Then again, I have the advantage of not being a cardiac patient.