You’ve probably overlooked dried baby lima beans in your pantry, but these little legumes are about to become your new favorite ingredient! From cozy stews to vibrant salads, we’ve gathered 22 creative recipes that transform them into quick dinners and comforting meals. Get ready to discover delicious ways to enjoy this versatile, protein-packed staple—your next family favorite is just a recipe away.
Savory Dried Baby Lima Bean Stew
Ever have one of those days where you just want something hearty and comforting without a ton of fuss? This savory stew is exactly that. It’s a cozy, one-pot wonder that’s perfect for a chilly evening and makes your kitchen smell amazing.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 lb dried baby lima beans, rinsed
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Add 2 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
4. Stir in 2 diced carrots and 2 diced celery stalks, cooking for 3 minutes to slightly soften.
5. Add 1 lb rinsed dried baby lima beans, 6 cups vegetable broth, 1 can diced tomatoes (with juices), 1 tsp dried thyme, 1 tsp smoked paprika, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
6. Tip: For deeper flavor, let the spices toast with the vegetables for 30 seconds before adding the liquid.
7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
8. Cover the pot with a lid, leaving it slightly ajar, and simmer for 40 minutes, stirring every 10 minutes.
9. Tip: Check the beans at 30 minutes; they should be tender but not mushy. If the stew is too thick, add 1/4 cup more broth.
10. After 40 minutes, remove the pot from the heat and discard the bay leaf.
11. Stir in 2 tbsp chopped fresh parsley.
12. Tip: Let the stew rest, covered, for 5 minutes off the heat to allow the flavors to meld further.
13. Ladle the stew into bowls.
Ladle this stew into bowls and watch how the beans hold their shape but melt in your mouth. The smoked paprika gives it a warm, subtle depth that pairs perfectly with the sweet carrots and tomatoes. Try serving it over a slice of crusty, toasted bread to soak up every last bit of the rich broth.
Lemon Herb Dried Baby Lima Beans
Tired of the same old side dishes? You’re in for a treat. This lemon herb dried baby lima beans recipe is a zesty, satisfying upgrade that’s perfect for meal prep or a cozy dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 cup dried baby lima beans
– 4 cups water
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 lemon, zested and juiced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Rinse 1 cup dried baby lima beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large pot and add 4 cups water, ensuring the beans are fully submerged.
3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, or until the beans are tender but not mushy. Tip: Skim off any foam that forms on the surface during simmering for a clearer broth.
4. Drain the cooked beans in a colander and set them aside.
5. In the same pot, heat 1 tablespoon olive oil over medium heat until it shimmers, about 1 minute.
6. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in 2 cloves minced garlic and cook for 1 minute, or until fragrant, being careful not to let it burn.
8. Return the drained beans to the pot and add the zest and juice of 1 lemon, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper.
9. Stir everything together and cook over low heat for 10 minutes to let the flavors meld, stirring occasionally. Tip: Taste a bean after 5 minutes and adjust salt if needed, but avoid over-salting as the flavors will intensify.
10. Remove the pot from the heat and let it sit for 5 minutes before serving to allow the beans to absorb the herb-infused liquid. Tip: For a creamier texture, gently mash a small portion of the beans with the back of a spoon before serving.
Serve these beans warm for a bright, tangy side that pairs beautifully with grilled chicken or roasted vegetables. The lemon adds a refreshing zing, while the herbs give it an earthy depth—perfect for shaking up your weeknight routine.
Smoky Bacon and Lima Bean Casserole
Now, imagine a cozy dinner that practically cooks itself while filling your kitchen with the most comforting aroma. You get smoky bacon, creamy lima beans, and melty cheese all baked together in one dish. It’s the kind of meal that feels like a warm hug on a chilly evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium yellow onion
– 2 cloves garlic
– 4 cups frozen lima beans
– 1 cup chicken broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 1/2 cups shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
3. Cook the bacon pieces in a large oven-safe skillet over medium heat for 8-10 minutes until crispy, stirring occasionally.
4. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
5. Dice 1 medium yellow onion.
6. Cook the diced onion in the bacon fat over medium heat for 5 minutes until softened.
7. Mince 2 cloves of garlic and add them to the skillet, cooking for 1 minute until fragrant.
8. Add 4 cups of frozen lima beans, 1 cup of chicken broth, 1 cup of heavy cream, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt to the skillet.
9. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 10 minutes, stirring occasionally. (Tip: Don’t rush the simmer—this helps the flavors meld.)
10. Stir in 1 cup of the shredded cheddar cheese until melted and smooth.
11. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top. (Tip: For extra browning, place the skillet under the broiler for the last 2 minutes of baking.)
12. Bake the skillet in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
13. Remove the skillet from the oven and let it rest for 5 minutes before serving. (Tip: The rest time allows the casserole to set for cleaner slices.)
14. Garnish with 2 tablespoons of chopped fresh parsley.
Zesty cheese forms a golden crust over the creamy, smoky beans, creating a delightful contrast in every bite. Serve it straight from the skillet with crusty bread to soak up the sauce, or pair it with a simple green salad for a complete meal.
Garlic and Herb Dried Lima Beans
Let’s be real—sometimes you want a cozy, flavorful side dish that doesn’t require a ton of fuss. These garlic and herb dried lima beans are just that: hearty, aromatic, and perfect for a simple weeknight meal or a comforting weekend dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 cup dried lima beans
– 4 cups water
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup dried lima beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large pot and add 4 cups water.
3. Bring the water to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, or until the beans are tender but not mushy.
4. Drain the cooked beans in a colander and set them aside.
5. In the same pot, heat 2 tbsp olive oil over medium heat until it shimmers, about 1 minute.
6. Add 4 cloves minced garlic to the hot oil and sauté for 30 seconds, stirring constantly to prevent burning.
7. Stir in 1 tsp dried thyme and 1 tsp dried rosemary, cooking for another 30 seconds until fragrant.
8. Return the drained beans to the pot and toss to coat them evenly with the garlic-herb mixture.
9. Season the beans with 1 tsp salt and 1/2 tsp black pepper, stirring gently to combine.
10. Cook the beans over medium-low heat for 5 minutes, stirring occasionally, to allow the flavors to meld.
11. Remove the pot from the heat and let the beans rest for 2 minutes before serving.
A creamy texture with a subtle bite, these beans are infused with savory garlic and earthy herbs. Try them as a side with grilled chicken or stirred into a grain bowl for extra heartiness—they’re versatile enough to shine in any meal.
Mediterranean Spiced Lima Bean Salad
A bright, zesty salad that’s perfect for meal prep or a quick weeknight side. You’ll love the mix of creamy beans, crunchy veggies, and a tangy Mediterranean dressing. It’s a no-cook wonder that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (15-ounce) cans lima beans, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely diced
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup fresh parsley, chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large mixing bowl, combine the drained lima beans, halved cherry tomatoes, diced red onion, sliced olives, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully blended.
3. Pour the dressing over the bean and vegetable mixture.
4. Gently toss all ingredients with a large spoon or spatula until everything is evenly coated with the dressing.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if needed, but avoid over-salting as the olives add saltiness.
7. Serve immediately or refrigerate in an airtight container for up to 3 days.
The salad is wonderfully creamy from the beans with pops of juicy tomato and briny olive. For a heartier meal, try it over a bed of greens or alongside grilled chicken—the bright, herby dressing makes it incredibly versatile.
Tomato Basil Lima Bean Soup
Ready for a cozy, no-fuss dinner that feels like a hug in a bowl? You’ll love this Tomato Basil Lima Bean Soup. It’s hearty, packed with flavor, and comes together with minimal effort—perfect for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 2 (15 oz) cans lima beans, drained and rinsed
– 1/4 cup fresh basil, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, then increase heat to high.
5. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes.
6. Add 2 cans drained lima beans, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano to the pot.
7. Simmer the soup for an additional 10 minutes, stirring occasionally, until the beans are heated through and the flavors meld.
8. Remove the pot from heat and stir in 1/4 cup chopped fresh basil.
9. Ladle the soup into bowls and serve immediately.
Fresh and comforting, this soup has a velvety texture from the tomatoes and a satisfying bite from the lima beans. For a creative twist, top it with a dollop of pesto or a sprinkle of grated Parmesan cheese to enhance the herbal notes.
Spicy Chipotle Dried Lima Beans
Haven’t you been craving something hearty with a smoky kick? This spicy chipotle dried lima beans recipe delivers big flavor with minimal fuss. You’ll love how the beans soak up all that chipotle goodness.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 lb dried lima beans
– 6 cups water
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp adobo sauce from the can
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 lb dried lima beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large pot and add 6 cups water, ensuring the beans are fully submerged.
3. Bring the water to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, skimming off any foam that rises to the surface.
4. While the beans simmer, heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
5. Add 1 diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until translucent.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 2 minced chipotle peppers, 1 tbsp adobo sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet, cooking for 2 minutes to blend the flavors.
8. Transfer the skillet mixture to the pot with the beans after they have simmered for 60 minutes.
9. Continue simmering the beans uncovered for 30 minutes, stirring occasionally, until the beans are tender and the liquid has thickened slightly.
10. Remove the pot from the heat and stir in 1/4 cup chopped fresh cilantro.
11. Let the beans rest for 5 minutes before serving to allow the flavors to meld.
Warm, creamy beans with a smoky depth from the chipotle make this dish incredibly satisfying. The texture holds up beautifully in tacos or as a side with grilled meats—try topping with avocado for a cool contrast.
Curry Infused Lima Bean Skillet
Unexpectedly cozy and packed with flavor, this one-skillet wonder transforms humble lima beans into something special. You’ll love how the curry spices warm everything up while keeping it super simple to make—perfect for those busy weeknights when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1 (15 oz) can lima beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 cup vegetable broth
– 1/2 cup coconut milk
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Sprinkle 1 tbsp curry powder, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper over the onion mixture, toasting the spices for 30 seconds to release their oils and deepen the flavor.
5. Pour in 1 drained and rinsed can of lima beans, 1 can of diced tomatoes with their juices, and 1 cup vegetable broth, stirring to combine all ingredients evenly.
6. Bring the mixture to a gentle simmer, then reduce heat to medium-low and let it cook uncovered for 15 minutes, stirring occasionally, until the liquid reduces slightly and the beans are tender.
7. Stir in 1/2 cup coconut milk and simmer for an additional 5 minutes to allow the flavors to meld and the sauce to thicken to a creamy consistency.
8. Taste and adjust seasoning with salt as needed, starting with 1/4 tsp and adding more gradually if desired.
9. Remove from heat and garnish with fresh cilantro leaves just before serving.
A creamy, comforting skillet that’s ready in no time. The lima beans soak up the aromatic curry and coconut milk, creating a tender texture that pairs perfectly with the slight tang from the tomatoes. Try serving it over fluffy rice or with warm naan for scooping up every last bit of the rich sauce—it’s a versatile dish that feels both hearty and light.
Lima Bean and Sun-dried Tomato Pilaf
Kick off your weeknight dinner with this hearty Lima Bean and Sun-dried Tomato Pilaf. You’ll love how the creamy beans and tangy tomatoes come together in one comforting skillet. It’s a simple, satisfying meal that feels special without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups vegetable broth
– 1 cup frozen lima beans, thawed
– 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Add 1 cup long-grain white rice to the skillet and toast, stirring constantly, for 2 minutes until lightly golden—this enhances the nutty flavor.
5. Pour in 2 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover the skillet tightly, and simmer for 15 minutes without lifting the lid to ensure even cooking.
7. Uncover and gently fold in 1 cup thawed lima beans and 1/2 cup chopped sun-dried tomatoes.
8. Cover again and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.
9. Remove from heat and let sit, covered, for 5 minutes to allow the grains to firm up slightly.
10. Fluff the pilaf with a fork, then stir in 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley for a bright finish.
What you get is a pilaf with fluffy rice, tender lima beans, and bursts of savory sun-dried tomato in every bite. Try serving it alongside grilled chicken or as a filling for stuffed peppers—it’s versatile enough to shine on its own or as a side.
Creamy Coconut Dried Lima Beans
Haven’t you been craving something cozy and creamy that’s a little different? This dish is your answer. It’s a comforting, flavorful meal that comes together with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 75 minutes
Ingredients
– 1 cup dried lima beans
– 4 cups water
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup of dried lima beans under cold water in a colander.
2. Place the rinsed beans and 4 cups of water in a large pot or Dutch oven.
3. Bring the pot to a boil over high heat, then reduce the heat to maintain a gentle simmer.
4. Simmer the beans uncovered for 45 minutes, or until they are tender but still hold their shape.
5. While the beans simmer, heat 1 tbsp of olive oil in a large skillet over medium heat.
6. Add 1 diced small yellow onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Add 2 minced cloves of garlic to the skillet and cook for 1 minute, until fragrant.
8. Stir in 1 tsp of ground cumin and 1/2 tsp of smoked paprika, cooking for 30 seconds to toast the spices.
9. Drain the cooked lima beans, reserving 1/2 cup of the cooking liquid.
10. Add the drained beans, the reserved 1/2 cup of cooking liquid, and 1 (13.5 oz) can of full-fat coconut milk to the skillet with the onion and spice mixture.
11. Stir in 1/2 tsp of salt and 1/4 tsp of black pepper.
12. Bring the mixture to a simmer over medium-low heat.
13. Let the mixture simmer gently for 20-25 minutes, stirring occasionally, until the sauce has thickened and coats the beans.
14. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh cilantro.
15. Taste and adjust seasoning with additional salt if needed.
You’ll love the creamy, velvety texture from the coconut milk clinging to the tender beans. The smoky paprika and earthy cumin create a deeply satisfying flavor. Try serving it over a bed of rice or with warm, crusty bread for scooping.
Roasted Vegetable and Lima Bean Medley
Ooh, you know those nights when you want something hearty and healthy without a ton of fuss? This roasted vegetable and lima bean medley is your answer. It’s a simple, colorful dish that feels like a warm hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large sweet potato, peeled and diced into 1-inch cubes
– 2 cups broccoli florets
– 1 red bell pepper, sliced into 1-inch strips
– 1 yellow onion, sliced into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 (15-oz) can lima beans, drained and rinsed
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the sweet potato, broccoli, red bell pepper, and yellow onion.
3. Drizzle the vegetables with 2 tbsp olive oil and toss to coat evenly.
4. Sprinkle 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables, then toss again until well-distributed. Tip: For even roasting, make sure the vegetables are in a single layer without overcrowding.
5. Spread the seasoned vegetables onto the prepared baking sheet in a single layer.
6. Roast the vegetables in the preheated oven at 425°F for 25 minutes.
7. Remove the baking sheet from the oven and add 1 (15-oz) can of drained and rinsed lima beans to the vegetables, gently stirring to combine. Tip: Adding the beans partway through prevents them from drying out.
8. Return the baking sheet to the oven and roast for an additional 10 minutes at 425°F, or until the vegetables are tender and lightly browned at the edges.
9. Remove the baking sheet from the oven and drizzle 1 tbsp lemon juice over the medley, tossing gently to combine. Tip: The lemon juice brightens the flavors right at the end for a fresh finish.
10. Transfer the roasted vegetable and lima bean medley to a serving dish.
Great texture comes from the tender sweet potatoes and crisp-tender broccoli, while the lima beans add a creamy bite. The thyme and garlic powder give it a savory, earthy flavor that’s perfectly balanced by the lemon. Try serving it over quinoa or stuffing it into a warm tortilla for a quick wrap.
Herbed Lima Bean and Quinoa Bowl
Unexpectedly satisfying and packed with plant-based goodness, this herbed lima bean and quinoa bowl is the perfect cozy meal for busy weeknights. You’ll love how the creamy beans and fluffy quinoa come together with fresh herbs for a dish that feels both nourishing and comforting. It’s ready in under an hour and makes fantastic leftovers too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 3 cups frozen lima beans
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ¼ cup fresh parsley, chopped
– 2 tablespoons fresh lemon juice
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer quinoa for 15 minutes until all liquid is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let it sit covered for 5 minutes to steam.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
6. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
7. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 3 cups frozen lima beans, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet.
9. Cook lima bean mixture for 8-10 minutes, stirring occasionally, until beans are tender and heated through.
10. Tip: If mixture seems dry, add 2 tablespoons water to prevent sticking.
11. Combine cooked quinoa and lima bean mixture in a large bowl.
12. Stir in ¼ cup chopped fresh parsley and 2 tablespoons fresh lemon juice until evenly distributed.
13. Tip: Taste and adjust seasoning with an extra pinch of salt if needed before serving.
14. Let the bowl rest for 5 minutes to allow flavors to meld.
15. Tip: For extra creaminess, drizzle with additional olive oil just before serving.
Light and fluffy quinoa pairs perfectly with the creamy lima beans, while the fresh herbs and lemon add a bright, zesty finish. Try serving it warm with a sprinkle of feta cheese or avocado slices for extra richness, or pack it cold for a satisfying lunch the next day.
Chili Lime Dried Baby Lima Beans
Packed with zesty flavor and satisfying texture, these chili lime dried baby lima beans are a fantastic pantry staple turned into a vibrant side dish or protein-packed snack. You’ll love how the tangy lime and warm chili spices come together in this simple recipe that’s perfect for meal prep or a quick weeknight addition to your plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup dried baby lima beans
– 4 cups water
– 1 tbsp olive oil
– 1 lime
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
Instructions
1. Rinse 1 cup dried baby lima beans thoroughly under cold running water in a colander to remove any dust or debris.
2. Place the rinsed beans in a large pot and add 4 cups water, ensuring the beans are completely submerged by at least 2 inches of water.
3. Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes until the beans are tender but not mushy (test one by pressing it gently between your fingers).
4. Drain the cooked beans in a colander and return them to the empty pot, discarding the cooking liquid.
5. Add 1 tbsp olive oil to the pot with the drained beans and stir over medium heat for 2 minutes to lightly coat and warm them.
6. Zest the entire 1 lime directly into the pot using a fine grater, being careful to avoid the bitter white pith underneath the green skin.
7. Cut the zested lime in half and squeeze the juice from both halves into the pot, straining out any seeds with your fingers or a small sieve.
8. Sprinkle 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt evenly over the beans.
9. Stir all ingredients together continuously for 3-4 minutes over medium heat until the beans are fully coated and the spices are fragrant.
10. Remove the pot from the heat and let the beans rest for 5 minutes to allow the flavors to meld before serving.
Mouthwateringly tangy with a subtle kick, these beans have a creamy interior and slightly firm skin that holds the bold seasoning beautifully. Try them warm over rice, chilled in a salad, or mashed as a zesty spread on toast for a versatile twist.
Winter Harvest Lima Bean Soup
Ready to cozy up with a bowl of something hearty? This Winter Harvest Lima Bean Soup is the perfect way to warm up on a chilly day. It’s packed with wholesome ingredients that come together for a comforting, flavorful meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 4 cups vegetable broth
– 3 cups water
– 1 lb dried lima beans, soaked overnight and drained
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp fresh lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
4. Tip: Sautéing the onion and garlic first builds a flavorful base for the soup.
5. Add 2 diced carrots and 2 diced celery stalks to the pot.
6. Cook the vegetables for 7 minutes, stirring occasionally, until they begin to soften.
7. Pour in 4 cups vegetable broth and 3 cups water.
8. Add 1 lb soaked and drained lima beans, 1 tsp dried thyme, and 1 bay leaf to the pot.
9. Bring the mixture to a boil over high heat.
10. Once boiling, reduce the heat to low to maintain a gentle simmer.
11. Cover the pot with a lid, leaving it slightly ajar.
12. Simmer the soup for 45 minutes, stirring every 15 minutes to prevent sticking.
13. Tip: Soaking the lima beans overnight ensures they cook evenly and become tender.
14. After 45 minutes, remove the pot from the heat.
15. Discard the bay leaf.
16. Stir in 1 tsp salt and 1/2 tsp black pepper.
17. Add 1 tbsp fresh lemon juice and stir to combine.
18. Tip: Adding lemon juice at the end brightens the flavors without cooking them out.
19. Ladle the soup into bowls.
Grab a spoon and dig in! This soup has a wonderfully creamy texture from the softened lima beans, balanced by the tender chunks of carrot and celery. The broth is savory and herbaceous, with a subtle brightness from the lemon. For a creative twist, top it with a dollop of sour cream or serve alongside crusty bread for dipping.
Rustic Italian Lima Beans and Greens
Mmm, picture this: you’re craving something hearty, healthy, and packed with flavor, but you don’t want to spend all night in the kitchen. That’s where this rustic Italian-inspired dish comes in—it’s a cozy, one-pot wonder that’ll make your weeknight dinners feel special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 4 cups low-sodium vegetable broth
– 2 (15-oz) cans lima beans, drained and rinsed
– 1 bunch kale, stems removed and leaves chopped
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp red pepper flakes, and cook for 1 minute until fragrant.
4. Pour in 4 cups low-sodium vegetable broth and bring to a boil over high heat.
5. Reduce heat to medium-low, add 2 cans drained lima beans, and simmer uncovered for 10 minutes to allow flavors to meld.
6. Stir in 1 bunch chopped kale leaves and cook for 5 minutes until wilted and tender.
7. Remove from heat, stir in 1/2 cup grated Parmesan cheese until melted, and season with salt and black pepper to taste.
8. Serve immediately in bowls, garnished with extra Parmesan if desired.
Just imagine that first bite: the lima beans are creamy and tender, the kale adds a slight chew, and the broth is savory with a hint of spice from the red pepper flakes. It’s perfect as is, but try topping it with a fried egg or crusty bread for a heartier meal—leftovers taste even better the next day!
Lima Bean and Mushroom Risotto
Now, let’s talk about a cozy, creamy risotto that’s perfect for a chilly evening. You’ll love how the earthy mushrooms and tender lima beans come together in this comforting dish. It’s surprisingly simple to make, and the result is totally restaurant-worthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups vegetable broth, warmed
– 1 cup frozen lima beans, thawed
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large, heavy-bottomed pot over medium heat until the butter melts.
2. Add 1 medium yellow onion, finely chopped, and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add 8 oz cremini mushrooms, sliced, and cook for 8 minutes, stirring frequently, until the mushrooms release their liquid and turn golden brown.
4. Stir in 1 cup Arborio rice and toast for 2 minutes, coating it in the oil and butter, until the edges look slightly translucent.
5. Pour in 1/2 cup dry white wine and cook, stirring constantly, for 3 minutes until the wine is fully absorbed.
6. Add 1/2 cup of the warmed vegetable broth to the pot, stirring continuously until the liquid is absorbed, about 4 minutes. Tip: Keep the broth warm on a separate burner to maintain a steady cooking temperature.
7. Repeat step 6, adding broth 1/2 cup at a time and stirring until absorbed, for about 20 minutes total, until the rice is creamy and al dente.
8. Stir in 1 cup frozen lima beans, thawed, and cook for 3 minutes until heated through and tender. Tip: Thaw the lima beans by running them under warm water to speed up prep.
9. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp fresh parsley, chopped, until well combined.
10. Season with salt and black pepper to taste. Tip: Taste the risotto before adding salt, as the broth and cheese may already provide enough seasoning.
11. Serve immediately while hot. Smooth and velvety, this risotto has a rich, savory flavor from the mushrooms and a subtle sweetness from the lima beans. For a creative twist, top it with a drizzle of truffle oil or extra Parmesan shavings to make it feel extra special.
Tangy Lime and Cilantro Dried Lima Beans
Haven’t you ever wanted a side dish that’s both zesty and hearty? This recipe for tangy lime and cilantro dried lima beans is exactly that—a bright, flavorful twist on a classic legume that’s perfect for meal prep or a simple dinner. You’ll love how the fresh flavors come together.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 lb dried lima beans
– 8 cups water
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh lime juice
– 1/2 cup fresh cilantro, chopped
Instructions
1. Rinse 1 lb dried lima beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large pot and add 8 cups water.
3. Bring the pot to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, skimming off any foam that rises to the top for clearer broth.
4. Drain the beans in a colander and set them aside.
5. In the same pot, heat 1 tbsp olive oil over medium heat until shimmering, about 2 minutes.
6. Add 1 medium yellow onion, diced, and cook for 5 minutes, stirring occasionally, until softened.
7. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
8. Add the drained beans back to the pot along with 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
9. Pour in enough fresh water to just cover the beans, about 2 cups, and bring to a simmer.
10. Cover the pot and cook over low heat for 30 minutes, checking halfway to ensure the beans are tender but not mushy—they should yield easily when pressed with a spoon.
11. Remove the pot from the heat and stir in 1/4 cup fresh lime juice and 1/2 cup fresh cilantro, chopped, letting the residual heat wilt the herbs for a fresher flavor.
12. Let the beans sit for 5 minutes to allow the flavors to meld before serving.
Let these beans cool slightly to appreciate their creamy interior and tangy kick. They’re fantastic served warm over rice or chilled in a salad, and the bright cilantro-lime combo makes them a standout at any gathering.
Lima Bean and Sweet Corn Fritters
Veggie-packed and perfect for any meal, these lima bean and sweet corn fritters are a delicious way to use up pantry staples. You’ll love their crispy edges and tender centers—they come together quickly and are surprisingly satisfying. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup lima beans, cooked and drained
– 1 cup sweet corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1 large egg
– 1/4 cup milk
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, mash 1 cup lima beans with a fork until mostly smooth with some chunks remaining.
2. Add 1 cup sweet corn kernels, 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1 large egg, 1/4 cup milk, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
3. Stir all ingredients together until just combined, being careful not to overmix the batter.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Scoop 1/4 cup portions of batter into the hot oil, flattening each slightly with the back of a spoon to form fritters.
6. Cook fritters for 3-4 minutes per side until golden brown and crispy, adjusting heat if they brown too quickly.
7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
8. Repeat with remaining batter, adding more oil to the skillet if needed.
Now, enjoy these warm fritters fresh from the skillet! They’re wonderfully crisp on the outside with a soft, savory interior that highlights the lima beans and sweet corn. Try serving them with a dollop of sour cream or a zesty salsa for an extra flavor boost—they make a fantastic appetizer or light lunch.
Conclusion
Tantalizing! This roundup proves dried baby lima beans are a versatile, budget-friendly staple for countless comforting meals. We hope these 22 delicious ideas inspire your kitchen adventures. Try a recipe, leave a comment with your favorite, and if you loved this collection, please share it on Pinterest to help fellow home cooks discover these gems. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
