Step 1Shell the beans. Add the bouquet garni to about 6 cups water in a 2-quart sauce pan and bring to a boil over high heat. Reduce the heat to a strong simmer and add the lima beans. Maintain a simmer and cook the beans until just tender, about 5 to 7 minutes. Remove the beans immediately to an ice bath and drain when chilled. Reserve.
Step 2In a large skillet over medium heat, saute the minced shallot in the butter until it begins to soften, about 2 minutes. Add the lima beans to warm.
Step 3When the lima beans are warmed, add the chives, mint, lemon zest, three-fourths teaspoon salt, one-fourth teaspoon pepper and 1 1/2 teaspoons olive oil, or to taste. Serve immediately.