The old southern way of doing limas is to cook them to a pulp with a chunk of pork fat, well-seasoned up to sometimes spicy, with a fair amount of dairy butter. Ends up more like a thick soup. Probably not the healthiest thing but I’ve always loved it.
My vegetable aversion is Brussels sprouts. Taste bitter to me, it’s like little turbo cabbages, that vague cabbage funk times ten, not so vague anymore, it’s concentrated. I’ve since encountered roasted Brussels sprouts in olive oil and seasoning that are actually edible, but childhood memory puts me off of actually admitting that I like them in any form.
I am a friend of Brussels sprouts, boiled soft and doused in butter and EV olive oil.
However I do have the gene that makes walnuts taste bitter to me, when they taste sweet to most others.