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1
Mash the butter together with the lemon zest and set aside.
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2
In a large heavy skillet heat the olive oil over medium heat.
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3
Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper.
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4
Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering.
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5
Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid.
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6
If the beans are still not tender and they have absorbed all the water, add a little more hot water.
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7
When the beans are tender, stir in the green onions and remove from the heat.
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8
Stir in the lemon butter and the mint, taste for seasoning, and serve immediately.
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9
Note: To toast pine nuts, preheat the oven to 350 degrees .
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10
Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes.
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11
Set aside to cool.
