We've grown our own Lima beans for several years now and loved them. However, when I follow a recipe that includes Limas (like Succotash, for example), I find that I need to cook our homegrown Lima beans two to three times longer than the frozen Lima beans called for in the recipe if I want them tender, not crunchy. I know it's not simply the freezing of the Limas that does it as the need for a longer cooking time persists even with our homegrown Lima Beans that I freeze for the winter. I've looked through several cookbooks for clues, but to no avail. Any thoughts?