I had lima beans too! Mine were cooked from frozen, and at the end of cooking I added a little frozen corn just to thaw it. I had sauteed some chopped white onion in butter and added a couple chopped Roma tomatoes and a partial regular tomato that had been leftover and refrigerated from another meal just to soften at the end of that cook. Combined the lima/corn and onion/tomato mixtures with a little Italian oregano and used this mixture to stuff a couple huge halved green bell peppers and baked them off for 25 minutes. Then I covered with lots of grated colby-jack cheese and popped them back in the oven to melt the cheese. These were served with toasted bread and a hamburger steak for my husband because he gripes if there’s no meat. He liked the stuffed peppers a lot though.