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This unlikely recipe is worth trying; it gives a whole new taste to lima beans.  It's fast to fix, too, and nutritious.

Lima Beans Bretonne

1 Tbsp olive oil
1 Tbsp butter or non-hydrogenated margarine  (Note #1)
1 medium onion, chopped
1/2 medium green pepper, chopped
1 large stalk of celery, chopped
1 clove garlic, minced
1/2 cup dry white cooking wine  (Note #2)
1 16-oz can lima beans, drained OR
    1 10-oz pkg. frozen limas, cooked and drained
1 cup crushed tomatoes (Note #3)
1-1/2 teaspoon sugar (Note #4)
1/2 tsp dried oregano
1/2 tsp dried basil
black pepper to taste

Heat oil and butter in a large skillet or chicken fryer over medium heat.  Add chopped onion, green pepper and celery and sauté until onion starts to brown.  Add garlic and sauté a minute longer.  

Add white wine and drained limas and bring to a boil.  Turn heat low and simmer for about 10 minutes, or until wine is mostly reduced.  

Add tomatoes and seasonings.  Simmer another ten minutes.

Serve as a side dish, or-- believe it or not-- over spaghetti.  Cook 1/2 lb. spaghetti.  Add a Tbsp of olive oil and 1/4 cup of grated cheese to the drained pasta.   Place on a plate and add limas.  Extra grated cheese is good, too.

Note #1:  If you're concerned about fats and cholesterol, omit the butter.  Use all olive oil, or reduce the olive oil to only 2 teaspoons or so.   

Note #2:  You may substitute liquid from beans, chicken broth or just water.

Note #3:  Stewed tomatoes or tomato sauce can be used, or even spaghetti sauce.

Note #4:  Taste!  You may need more or less sugar, depending on the acidity of the tomatoes.