Good news for home cooks: you can start with frozen limas if you don't have fresh (the chef does it all the time). Defrost them but don't precook.
Put them in a hot frying pan with your favorite oil and sear them, stirring all the time, for several minutes till the beans are brown and roasted. Add a lot of chopped parsley and chopped green onions and saute for another minute or so.
Make a lot (the chef suggests a half pound for four servings). I'd be happy to just have a triple serving and call it dinner.
The chef says the actual Mayans don't use lima beans; they prefer a big white bean such as Great Northern. The traditional preparation is to sear the beans with hot rocks, which are then piled on top of the beans to keep them hot while awaiting customers for street food. So if you like another kind of bean, you have his blessing to substitute it.