Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason for their disdain, recalling chalky legumes that reminded them of cardboard.

“I have had plenty of lima beans that are not seasoned well or not cooked well,” chef and food writer Amethyst Ganaway said in a video call. “It’s just absolutely terrible.” Though I, too, have had the displeasure of encountering such specimens, they are not representative of the entire category of beans.