Lima bean update:
My enthusiasm, as expressed in the OP, has cooled down just a bit.
My limas came in . . . just a single can. Used 'em to make succotash. The other ingredients were Libby’s canned whole kernel corn, some red and green peppers, a bit of garlic fried up with the peppers, butter, and freshly ground pepper.
The limas were so salty I had to rinse them with warm water three times before using them. I also rinsed the corn in an effort, as with the lima beans, to tone down the wildly excessive saltiness. I did not add any salt to the succotash, relying instead on the residual salt in the limas and corn, and on the salt in the butter.
Bottom line, the succotash was OK, rating maybe a C+ or B-. Would I make it again? I might, perhaps adding more peppers next time.
The limas themselves were of the smaller variety . . . not as small as baby limas but certainly not the large Fordhook beans either and not close. They were soft and decent . . but not great.
Succotash is best served as a side dish alongside a starch, e.g., mashed potatoes. I did not prepare a starch this time, and I might have rated the succotash higher had I done so. But here’s the thing:
As one who eats (almost) only fresh and frozen vegetables, it is difficult for me to warm up to anything canned. I do routinely eat canned, sliced, beets in salads. The canned corn is good in fritters.
On rare occasion I will cook up a roux and throw in some canned peas. And of course canned pumpkin is a staple. But that is about it for canned stuff despite the fact I consume a mainly plant-based diet.
So maybe I need to try again with frozen lima beans to see if I can achieve a better outcome. At least they are not laced with salt.