Lima beans are yummy, especially fresh. We do them in the Instapot with bacon, butter and brown sugar. I've grown them, but they're a lot of work -- particularly at harvest and shelling -- for what little you get.
This next year the bean selection is Haricot Tarbais, the beans used in cassoulets. Actually, the theme for next year's veggie compound is all French-origin vegetables, so French beans, carrots, peppers, tomatoes, cucumbers, melon, lettuce, onions, radishes, spinach and squash. Ooh la la!