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Add the lima beans to boiling water; then reduce heat to medium. Cover and simmer for 20 minutes (fresh beans may take a bit longer). Cook until beans are fork-tender.
Add sour cream and butter (or margarine) in a saucepan over low-to-medium heat. Stir frequently until completely melted and blended.
Drain beans well in a colander. When completely drained, place the beans in a serving bowl.
Pour the sour cream and butter mixture over the beans and mix well. Add salt and pepper (and optional red pepper flakes). Stir until well blended.
Serve warm, and enjoy!