- 2 large garlic cloves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 3 pounds fresh lima beans, shelled, or 1 pound frozen, thawed
- 1 cup water
- Cook garlic in oil in a 2-qt. saucepan over moderate heat, stirring, until pale golden. Add beans and water and simmer, covered, until tender, about 5 minutes. Season with salt and pepper.