Cook 1 lb of lima beans (pallares). Change the water after the first boil. Allow second boil. Cut two onions and season with the juice of three limes, three garlic cloves, and salt. Cut eight Roma tomatoes, finely diced in rounds (rodajas). Mix cooked lima beans with tomatoes and onions. Add salt and olive oil to taste. If desired, add one or two serrano chiles, cut in round pieces.