Think dried lima beans are just for soups? Think again! These humble legumes are the secret star of countless delicious dishes—from cozy stews and zesty salads to hearty casseroles and even dips. Whether you’re craving quick weeknight dinners or planning a comforting feast, we’ve gathered 29 creative recipes that’ll transform your pantry staple into something truly special. Ready to get cooking? Let’s dive in!
Savory Dried Lima Bean Stew with Vegetables
Kick off your weeknight dinner with this hearty, protein-packed stew that transforms humble dried lima beans into a comforting bowl. Keep it simple with basic vegetables and pantry spices for a satisfying meal that simmers to perfection. This one-pot wonder requires minimal hands-on time once the beans are soaked overnight.
Serving: 6 | Pre Time: 15 minutes (plus overnight soaking) | Cooking Time: 90 minutes
Ingredients
For the beans:
– 1 lb dried lima beans
– 8 cups water
For the stew base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 carrots, sliced into ½-inch rounds
– 3 celery stalks, chopped
– 4 garlic cloves, minced
For seasoning and liquid:
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 2 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp salt
– ½ tsp black pepper
– 2 bay leaves
For finishing:
– 2 cups chopped kale
– 2 tbsp fresh parsley, chopped
Instructions
1. Rinse 1 lb dried lima beans under cold water in a colander. Place them in a large bowl and cover with 8 cups water. Soak overnight at room temperature, then drain and rinse.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 1 minute until shimmering.
3. Add 1 diced yellow onion, 3 sliced carrots, and 3 chopped celery stalks. Sauté for 8 minutes, stirring occasionally, until vegetables soften.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
5. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices. Add 2 tsp dried thyme, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and 2 bay leaves.
6. Add the soaked lima beans to the pot. Bring to a boil over high heat, then reduce to a low simmer.
7. Cover the pot and simmer for 75 minutes, stirring every 20 minutes to prevent sticking. Tip: Check the beans at 60 minutes; they should be tender but not mushy.
8. Stir in 2 cups chopped kale and cook uncovered for 5 minutes until wilted. Tip: Add kale stems first if using for extra texture.
9. Remove the pot from heat. Discard the bay leaves and stir in 2 tbsp chopped fresh parsley.
10. Ladle the stew into bowls. Serve immediately.
Rich, creamy beans meld with tender vegetables in a smoky, herb-infused broth for a deeply satisfying texture. Round out the meal by topping with crusty bread or a dollop of sour cream to balance the earthiness.
Creamy Dried Lima Bean Soup with Herbs
Just the thing for a chilly evening, this hearty lima bean soup delivers deep flavor with minimal fuss. Jump right in with dried beans for the best texture and taste.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– For the beans:
– 1 lb dried lima beans
– 8 cups water
– For the soup base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 6 cups vegetable broth
– For finishing:
– 1 cup heavy cream
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Rinse 1 lb dried lima beans under cold water in a colander.
2. Place beans in a large pot with 8 cups water.
3. Bring to a boil over high heat, then reduce to a simmer for 45 minutes until beans are tender but not mushy.
4. Drain beans and set aside.
5. In the same pot, heat 2 tbsp olive oil over medium heat.
6. Add diced onion and cook for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add diced carrots and celery, cooking for 7 minutes until softened.
9. Pour in 6 cups vegetable broth and bring to a boil.
10. Add cooked lima beans, reduce heat to low, and simmer for 30 minutes.
11. Stir in 1 cup heavy cream, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp salt, and ½ tsp pepper.
12. Simmer for 5 more minutes to blend flavors.
13. Remove from heat and let sit for 5 minutes before serving.
Notably creamy and rich, this soup has a velvety texture from the pureed beans and cream. The herbs add a fragrant, earthy note that balances the sweetness of the vegetables. Serve it with crusty bread for dipping or top with a sprinkle of crispy bacon for extra crunch.
Spicy Dried Lima Bean and Sausage Casserole
Mixing spicy sausage with creamy lima beans creates a hearty one-pot meal perfect for chilly evenings. This casserole layers bold flavors with minimal effort, delivering comfort food with a kick. Prep everything ahead for an easy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base: 1 lb spicy Italian sausage, casings removed; 1 large onion, diced; 3 cloves garlic, minced; 1 tbsp olive oil
– For the beans and liquid: 2 cups dried lima beans, soaked overnight and drained; 4 cups chicken broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 tsp smoked paprika; 1/2 tsp red pepper flakes
– For topping: 1 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add sausage and cook for 5-7 minutes, breaking it into crumbles with a spoon until browned.
4. Add onion and garlic, cooking for 3-4 minutes until softened.
5. Stir in soaked lima beans, chicken broth, diced tomatoes, smoked paprika, and red pepper flakes.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
7. Tip: Simmer until the liquid reduces by half for a thicker consistency.
8. Sprinkle shredded cheddar cheese evenly over the top.
9. Transfer skillet to the preheated oven and bake for 15 minutes.
10. Tip: Bake until the cheese is bubbly and golden brown at the edges.
11. Remove from oven and let rest for 5 minutes.
12. Tip: Resting allows the casserole to set for easier serving.
13. Garnish with chopped parsley before serving.
Keeping this casserole simple highlights the smoky sausage and tender beans. The texture is creamy with a slight bite from the beans, balanced by the spicy kick. Serve it over rice or with crusty bread to soak up the rich sauce.
Mediterranean Dried Lima Bean and Olive Salad
Kickstart your week with a vibrant, protein-packed salad that’s both hearty and refreshing. Mediterranean dried lima bean and olive salad combines earthy beans, briny olives, and fresh herbs for a satisfying meal. It’s perfect for meal prep or a quick lunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
For the salad:
– 1 cup Kalamata olives, pitted and halved
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
For the dressing:
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 garlic clove, minced
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup dried lima beans under cold water in a colander.
2. Place the rinsed beans in a large pot with 4 cups water.
3. Bring the water to a boil over high heat.
4. Reduce heat to low, cover the pot, and simmer for 50-60 minutes until beans are tender but not mushy. Tip: Check beans at 50 minutes by tasting one; they should be soft with no hard center.
5. Drain the cooked beans in a colander and rinse with cold water to stop cooking.
6. Transfer the cooled beans to a large mixing bowl.
7. Add 1 cup halved Kalamata olives, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, 1/4 cup chopped parsley, and 2 tbsp chopped dill to the bowl.
8. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1/2 tsp dried oregano, and 1/4 tsp black pepper until emulsified. Tip: Let the dressing sit for 5 minutes to allow flavors to meld.
9. Pour the dressing over the salad ingredients in the large bowl.
10. Toss everything gently until evenly coated. Tip: Use a folding motion to prevent crushing the beans and tomatoes.
11. Season with 1 tsp salt and toss again.
12. Let the salad rest at room temperature for 10 minutes before serving.
Unbelievably textured, this salad offers a creamy bite from the beans contrasted with the juicy pop of tomatoes and firm olives. The bright, herby dressing ties it all together with a tangy kick. Serve it over a bed of greens, stuffed into pita bread, or alongside grilled chicken for a complete meal.
Dried Lima Bean and Roasted Garlic Dip
Overlooked lima beans transform into a creamy, savory dip when blended with roasted garlic. This protein-packed spread comes together with pantry staples and minimal effort. Serve it warm or chilled with your favorite dippers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the beans and garlic:
- 1 cup dried lima beans
- 1 whole head of garlic
- 1 tablespoon olive oil
- 4 cups water
For blending and seasoning:
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Soak 1 cup dried lima beans in 4 cups water overnight, or for at least 8 hours.
- Drain and rinse the soaked beans thoroughly.
- Place the beans in a pot and cover with 4 cups fresh water.
- Bring to a boil over high heat, then reduce to a simmer.
- Simmer uncovered for 60 minutes, or until the beans are very tender and mash easily with a fork.
- While beans cook, preheat your oven to 400°F.
- Slice the top 1/4 inch off 1 whole head of garlic to expose the cloves.
- Drizzle the exposed cloves with 1 tablespoon olive oil.
- Wrap the garlic head tightly in aluminum foil.
- Roast the wrapped garlic at 400°F for 40 minutes, until the cloves are soft and golden brown.
- Let the garlic cool, then squeeze the soft cloves from their skins into a bowl.
- Drain the cooked beans, reserving 1/2 cup of the cooking liquid.
- Combine the warm beans, roasted garlic cloves, 1/4 cup tahini, 1/4 cup fresh lemon juice, 1 teaspoon ground cumin, and 1/2 teaspoon salt in a food processor.
- Process the mixture for 1 minute, scraping down the sides as needed.
- With the processor running, slowly drizzle in 2 tablespoons olive oil.
- Process for another 2-3 minutes until completely smooth and creamy, adding the reserved bean liquid 1 tablespoon at a time if the dip is too thick.
- Transfer the dip to a serving bowl.
Buttery lima beans and sweet roasted garlic create a uniquely rich, earthy flavor. The texture is luxuriously smooth, perfect for spreading on crusty bread or as a vegetable dip. For a creative twist, swirl in a spoonful of harissa or top with crispy fried shallots before serving.
Hearty Dried Lima Bean and Ham Soup
Just when winter’s chill demands something substantial, this dried lima bean and ham soup delivers. Jam-packed with smoky ham and creamy beans, it simmers into a deeply satisfying meal. Perfect for cozy evenings or feeding a hungry crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the Beans:
– 1 pound dried lima beans
– 8 cups water
For the Soup Base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 8 cups low-sodium chicken broth
– 1 smoked ham hock (about 1 pound)
– 2 bay leaves
For Finishing:
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 pound dried lima beans under cold water in a colander, discarding any debris.
2. Place the rinsed beans and 8 cups water in a large pot. Bring to a boil over high heat.
3. Once boiling, remove the pot from heat, cover, and let the beans soak for 1 hour. (Tip: This quick-soak method softens beans faster than overnight soaking.)
4. Drain the soaked beans in a colander and set aside.
5. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
6. Add 1 diced yellow onion, 3 diced carrots, and 3 diced celery stalks. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften.
7. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Pour in 8 cups low-sodium chicken broth and add the drained beans, 1 smoked ham hock, and 2 bay leaves.
9. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar.
10. Simmer gently for 1 hour 30 minutes to 2 hours, until the beans are very tender. (Tip: A low, steady simmer prevents the beans from breaking apart.)
11. Remove the ham hock and bay leaves from the pot. Discard the bay leaves.
12. Let the ham hock cool for 5 minutes, then shred the meat from the bone using two forks. Discard the bone, skin, and excess fat.
13. Return the shredded ham to the soup. Stir in 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
14. Simmer uncovered for 10 more minutes to allow the flavors to meld. (Tip: Taste and adjust seasoning only at the end, as the ham hock adds saltiness.)
15. Remove the pot from heat and stir in 1/4 cup chopped fresh parsley.
Unbelievably creamy beans melt into the rich, smoky broth, creating a thick, almost stew-like texture. The shredded ham adds savory bites throughout. Serve it with crusty bread for dipping or over a scoop of rice to make it even heartier.
Curried Dried Lima Bean and Chickpea Bowl
Vibrant, protein-packed, and deeply satisfying, this curried bowl transforms humble beans into a weeknight hero. It’s a one-pot wonder that delivers complex flavor with minimal fuss, perfect for meal prep or a quick, nourishing dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the beans and base:
– 1 cup dried lima beans, soaked overnight and drained
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 medium yellow onion, finely diced
For the curry sauce:
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon fresh lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric, toasting the spices with the aromatics for 30 seconds to bloom their flavors.
5. Pour in 1 cup soaked and drained lima beans, 1 can drained chickpeas, 1 can coconut milk, and 1 cup vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
7. Cover the pot and simmer for 20 minutes, or until the lima beans are tender but not mushy. Tip: Check at 15 minutes to prevent overcooking.
8. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce if desired.
9. Remove the pot from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Tip: Adding acid off-heat preserves its brightness.
10. Season with salt directly in the pot, starting with 1/2 teaspoon and adjusting as needed. Tip: Salt at the end for more controlled seasoning.
Dense lima beans and creamy chickpeas soak up the aromatic, coconut-infused curry, creating a hearty yet balanced texture. The lime and cilantro cut through the richness for a bright finish. Serve it over rice, scoop it with naan, or top with a dollop of yogurt for extra creaminess.
Dried Lima Bean and Spinach Stuffed Bell Peppers
Zesty and wholesome, these stuffed bell peppers are a hearty vegetarian meal. Dried lima beans and fresh spinach create a satisfying filling that’s both nutritious and flavorful. Perfect for meal prep or a cozy dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– For the filling:
– 1 cup dried lima beans, soaked overnight and drained
– 2 cups fresh spinach, chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper
– For assembly:
– 4 large bell peppers, tops removed and seeds discarded
– 1 cup vegetable broth
– ½ cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F.
2. In a large pot, combine soaked lima beans with 4 cups water and bring to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer for 30 minutes until beans are tender, then drain and set aside.
4. In a skillet, heat olive oil over medium heat until shimmering.
5. Add diced onion and cook for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chopped spinach and cook for 2 minutes until wilted.
8. Combine cooked lima beans, spinach mixture, oregano, salt, and pepper in a bowl, mixing thoroughly.
9. Stuff each bell pepper with the filling, packing it down gently.
10. Place stuffed peppers upright in a baking dish.
11. Pour vegetable broth into the bottom of the dish, around the peppers.
12. Cover dish tightly with aluminum foil.
13. Bake at 375°F for 30 minutes.
14. Remove foil, sprinkle mozzarella cheese evenly over each pepper.
15. Bake uncovered for 15 minutes until cheese is melted and bubbly.
16. Let peppers rest for 5 minutes before serving.
Kick back and enjoy these peppers hot from the oven. The lima beans add a creamy, substantial texture, while the spinach keeps it fresh and vibrant. For a twist, top with a dollop of Greek yogurt or serve alongside a crisp green salad.
Dried Lima Bean and Kale Stir-Fry
Just when you need a hearty, healthy meal that comes together fast, this dried lima bean and kale stir-fry delivers. Jam-packed with protein and greens, it’s a satisfying weeknight dinner that won’t weigh you down.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
For the stir-fry:
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 bunch kale (about 8 oz), stems removed and leaves chopped
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– ½ tsp black pepper
Instructions
1. Rinse 1 cup dried lima beans under cold water in a colander.
2. Place beans in a medium pot with 4 cups water and 1 tsp salt.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes until beans are tender but not mushy. Tip: Soak beans overnight to cut cooking time in half.
4. Drain beans and set aside.
5. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add 1 thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until softened and lightly browned.
7. Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Tip: Keep garlic moving to prevent burning.
8. Add chopped kale leaves and cook for 3–4 minutes, stirring constantly, until wilted and bright green.
9. Stir in cooked lima beans, 1 tbsp soy sauce, 1 tsp smoked paprika, and ½ tsp black pepper.
10. Cook for 2–3 minutes, stirring frequently, until everything is heated through and well combined. Tip: Add a splash of water if the mixture seems dry.
Buttery lima beans contrast with crisp-tender kale in every bite. The smoky paprika and savory soy sauce create a deeply flavorful sauce that clings to each ingredient. Serve it over quinoa or stuff it into warm tortillas for a quick wrap.
Zesty Dried Lima Bean Tacos with Avocado
Dried lima beans transform into a zesty, protein-packed taco filling that’s both hearty and fresh. This recipe skips the canned stuff for a deeper flavor and better texture. Pair it with creamy avocado for a satisfying, plant-based meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
– For the seasoning:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– For assembly:
– 8 small corn tortillas
– 1 avocado, sliced
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Rinse the dried lima beans under cold water in a colander.
2. In a large pot, combine the beans, 4 cups water, and 1 tsp salt.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until beans are tender but not mushy. Tip: Check at 40 minutes to avoid overcooking.
4. Drain the beans in a colander and set aside.
5. Heat 1 tbsp olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper, cooking for 30 seconds to toast the spices.
9. Add the drained beans to the skillet, mashing lightly with a fork to create a chunky texture. Tip: Leave some beans whole for varied bite.
10. Cook for 5 minutes, stirring occasionally, until heated through and well combined.
11. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Keep them stacked in a towel to stay warm.
12. Divide the bean mixture evenly among the tortillas.
13. Top each taco with sliced avocado and chopped cilantro.
14. Serve immediately with lime wedges on the side for squeezing.
Vibrant and textured, these tacos offer a creamy bite from the avocado against the hearty, spiced beans. The lime adds a bright acidity that cuts through the richness. For a creative twist, serve them open-faced with a dollop of salsa or extra cilantro for added freshness.
Slow-Cooked Dried Lima Bean and Tomato Ragout
Lima beans transform into a creamy, savory delight when slow-cooked with tomatoes. This ragout develops deep flavor over hours, requiring minimal hands-on work. It’s a hearty, comforting dish perfect for chilly evenings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the ragout base:
– 1 lb dried lima beans
– 2 tbsp olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 28 oz can crushed tomatoes
– 4 cups vegetable broth
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1 bay leaf
For finishing:
– 1 tbsp red wine vinegar
– Salt and black pepper
– Fresh parsley, chopped
Instructions
1. Rinse 1 lb dried lima beans under cold water in a colander. 2. Heat 2 tbsp olive oil in a large skillet over medium heat. 3. Add 1 large diced onion and cook for 5 minutes until translucent. 4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. 5. Transfer the onion mixture to a slow cooker. 6. Add the rinsed lima beans, 28 oz crushed tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1 tsp smoked paprika, and 1 bay leaf to the slow cooker. Tip: For richer flavor, toast the spices in the skillet for 30 seconds before adding. 7. Stir all ingredients in the slow cooker until well combined. 8. Cover and cook on low heat for 8 hours. Tip: Avoid opening the lid during cooking to maintain temperature. 9. After 8 hours, remove and discard the bay leaf. 10. Stir in 1 tbsp red wine vinegar. 11. Season with salt and black pepper to taste. Tip: Add vinegar at the end to brighten the dish without curdling. 12. Garnish with chopped fresh parsley before serving.
Fork-tender beans meld with the tangy tomato base for a velvety texture. Smoked paprika adds a subtle smokiness, balanced by the fresh parsley. Serve over polenta or crusty bread to soak up the savory sauce.
Dried Lima Bean and Corn Chowder
Dried lima beans and sweet corn unite in this hearty chowder, delivering a creamy, satisfying meal perfect for chilly evenings. Soaking the beans overnight ensures they cook evenly and become tender. This recipe transforms simple pantry staples into a comforting dish with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the beans:
– 1 cup dried lima beans
– 4 cups water
For the chowder base:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Soak 1 cup dried lima beans in 4 cups water overnight, then drain and rinse.
2. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
3. Add 1 diced onion and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add soaked lima beans and 2 cups corn kernels to the pot.
6. Pour in 4 cups vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes until beans are tender.
8. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper.
9. Simmer uncovered for 10 minutes to thicken slightly.
10. Remove from heat and let cool for 5 minutes before serving.
Smooth and velvety, this chowder boasts a rich texture from the cream and tender beans. The corn adds a subtle sweetness that balances the savory broth. Serve it with crusty bread for dipping or top with crispy bacon bits for extra crunch.
Lemon Herb Dried Lima Bean Risotto
Unusual yet satisfying, this risotto swaps traditional Arborio rice for protein-packed dried lima beans. Using dried beans creates a creamy, hearty texture that absorbs the bright lemon and herb flavors perfectly. It’s a comforting one-pot meal that’s both nutritious and flavorful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
For the risotto base:
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
For finishing:
– 1/4 cup fresh lemon juice
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup dried lima beans under cold water in a colander. 2. Combine beans, 4 cups water, and 1 tsp salt in a large pot. 3. Bring to a boil over high heat. 4. Reduce heat to low, cover, and simmer for 30 minutes until beans are tender but still firm. Tip: Avoid overcooking at this stage as beans will soften further later. 5. Drain beans and set aside. 6. Heat 2 tbsp olive oil in a large skillet over medium heat. 7. Add 1 small diced yellow onion and cook for 5 minutes until translucent. 8. Add 2 cloves minced garlic and cook for 1 minute until fragrant. 9. Add drained beans to the skillet. 10. Pour in 1 cup vegetable broth and stir to combine. 11. Simmer over medium-low heat until broth is mostly absorbed, about 5 minutes. 12. Add remaining 3 cups vegetable broth 1 cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Tip: Stir constantly during this stage to release the beans’ natural starches for creaminess. 13. Continue cooking and stirring for 20-25 minutes until beans are tender and mixture is creamy. 14. Remove skillet from heat. 15. Stir in 1/4 cup fresh lemon juice, 1/4 cup grated Parmesan cheese, 2 tbsp chopped parsley, 1 tbsp chopped thyme, and 1/2 tsp black pepper. Tip: Add lemon juice off-heat to preserve its bright flavor. 16. Let rest for 2 minutes before serving.
Perfectly creamy with a pleasant bite from the lima beans, this risotto offers a refreshing citrus tang balanced by savory herbs. Serve it immediately as a main dish, topped with extra Parmesan and a drizzle of olive oil, or pair it with grilled chicken for a complete meal. The beans hold their shape beautifully while creating a rich, comforting texture that’s both substantial and satisfying.
Dried Lima Bean and Mushroom Pilaf
Rustic and satisfying, this pilaf transforms humble dried lima beans and earthy mushrooms into a hearty one-pot meal. It’s perfect for chilly evenings when you crave something nourishing yet simple to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
For the pilaf:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup long-grain white rice
– 2 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp black pepper
Instructions
1. Rinse the dried lima beans under cold water in a colander.
2. In a medium pot, combine the rinsed beans, 4 cups water, and 1 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 30 minutes until beans are tender but not mushy. Drain and set aside.
4. In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and brown slightly.
8. Add 1 cup long-grain white rice to the skillet and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
9. Pour in 2 cups vegetable broth, stirring to scrape up any browned bits from the bottom of the pan.
10. Stir in the cooked lima beans, 1 tsp dried thyme, and 1/2 tsp black pepper.
11. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and liquid is absorbed.
12. Remove from heat and let sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining moisture.
13. Fluff the pilaf gently with a fork before serving.
Aromatic and textured, this pilaf features tender beans and chewy rice with savory mushroom undertones. Serve it alongside roasted vegetables or top with a fried egg for a complete meal. The leftovers reheat beautifully for quick lunches.
Smoky Dried Lima Bean Chili
Warm up with this hearty chili that transforms dried lima beans into a smoky, satisfying meal. It’s perfect for chilly evenings and packed with protein. You’ll love the deep flavors from smoked paprika and chipotle peppers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– For the beans: 1 cup dried lima beans, 4 cups water, 1 tsp salt
– For the chili base: 1 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 lb ground beef (85% lean), 1 tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chipotle powder, 1/4 tsp black pepper
– For the liquid: 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 1 tbsp tomato paste
– For finishing: 1 tbsp lime juice, 1/4 cup chopped cilantro
Instructions
1. Rinse 1 cup dried lima beans under cold water in a colander.
2. Place beans in a large pot with 4 cups water and 1 tsp salt.
3. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 60 minutes until beans are tender but firm. Tip: Skim off any foam that forms on the surface for clearer broth.
4. Drain beans in the colander and set aside.
5. Heat 1 tbsp olive oil in a Dutch oven over medium heat until shimmering.
6. Add 1 large diced onion and cook for 5 minutes until translucent.
7. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
8. Add 1 lb ground beef and cook for 8 minutes, breaking it up with a spoon, until browned and no pink remains.
9. Stir in 1 tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chipotle powder, and 1/4 tsp black pepper.
10. Cook for 1 minute to toast the spices.
11. Add 1 (28 oz) can crushed tomatoes, 2 cups beef broth, and 1 tbsp tomato paste.
12. Bring to a simmer over medium-high heat.
13. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
14. Add the drained lima beans to the pot.
15. Simmer uncovered for 15 minutes until chili thickens slightly. Tip: For thicker chili, mash some beans against the pot side with a spoon.
16. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Tip: Adding lime juice at the end brightens the flavors without bitterness.
Dense lima beans give this chili a meaty texture, while smoked paprika and chipotle create a deep, warming heat. Serve it over cornbread or with shredded cheese and avocado for a customizable meal.
Dried Lima Bean and Sweet Potato Hash
Nourishing and hearty, this dried lima bean and sweet potato hash is a protein-packed vegetarian meal. It’s perfect for a weekend brunch or a simple dinner. The combination of earthy beans and sweet potatoes creates a satisfying, flavorful dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– For the beans:
– 1 cup dried lima beans
– 4 cups water
– 1 tsp salt
– For the hash:
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, diced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse the dried lima beans under cold water in a colander.
2. In a large pot, combine the rinsed lima beans, 4 cups water, and 1 tsp salt.
3. Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes until the beans are tender but not mushy.
4. Drain the cooked lima beans and set them aside.
5. While the beans cook, peel and dice the sweet potatoes into 1/2-inch cubes for even cooking.
6. Dice the yellow onion.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
8. Add the diced sweet potatoes to the skillet and cook for 10 minutes, stirring occasionally, until they start to brown and soften.
9. Add the diced yellow onion to the skillet and cook for 5 more minutes until the onion is translucent.
10. Stir in the cooked lima beans, 1 tsp smoked paprika, and 1/2 tsp black pepper.
11. Cook the mixture for 5 minutes, stirring frequently, to blend the flavors and heat everything through.
12. Remove the skillet from the heat and stir in 1/4 cup chopped fresh parsley.
13. Serve the hash immediately while hot. The sweet potatoes should be tender with crispy edges, and the lima beans add a creamy texture. Top with a fried egg for extra richness, or pair it with a side of avocado for a fresh contrast.
Dried Lima Bean and Quinoa Salad
Munch on this protein-packed, make-ahead salad that’s perfect for meal prep or a quick lunch. Dried lima beans and quinoa create a hearty base, while a bright lemon dressing ties everything together. It’s a satisfying, no-fuss dish that keeps well in the fridge.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the salad base:
– 1 cup dried lima beans
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the vegetables:
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
For the dressing:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup dried lima beans under cold water and place them in a large bowl.
2. Cover the beans with 3 inches of water and let them soak for 8 hours or overnight, then drain. (Tip: Soaking reduces cooking time and improves digestibility.)
3. Transfer the soaked beans to a medium pot and add enough fresh water to cover them by 2 inches.
4. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 30 minutes until the beans are tender but not mushy.
5. Drain the cooked beans in a colander and rinse them under cold water to stop the cooking process.
6. While the beans cook, rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
7. In a small pot, combine the rinsed quinoa, 2 cups water, and 1/2 tsp salt.
8. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.
9. Remove the pot from the heat, let it sit covered for 5 minutes, then fluff the quinoa with a fork. (Tip: Letting it rest ensures fluffy grains.)
10. In a large mixing bowl, combine the cooked lima beans, cooked quinoa, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, and 1/4 cup chopped parsley.
11. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
12. Pour the dressing over the salad mixture and toss gently to coat everything evenly. (Tip: Toss while the quinoa is still warm to help it absorb the dressing.)
13. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
You’ll love the creamy texture of the lima beans against the fluffy quinoa, with a zesty kick from the lemon dressing. Serve it chilled as a standalone lunch or pair it with grilled chicken for a heartier meal—it’s versatile enough to shine at picnics or potlucks.
Dried Lima Bean and Walnut Pâté
Lima beans and walnuts blend into a surprisingly smooth, savory spread. This plant-based pâté comes together quickly for a protein-packed snack or appetizer. Its earthy flavor pairs well with crackers or fresh vegetables.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the base:
– 2 cups cooked dried lima beans (from 1 cup dried, soaked overnight and boiled for 45 minutes until tender)
– 1 cup raw walnuts
– 2 cloves garlic, minced
– 2 tbsp fresh lemon juice
– 2 tbsp extra-virgin olive oil
– For seasoning:
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ tsp salt
– ¼ tsp black pepper
Instructions
1. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Tip: Let them cool completely to prevent the pâté from becoming oily.
2. Combine the cooked lima beans, toasted walnuts, minced garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper in a food processor.
3. Process the mixture on high speed for 2-3 minutes, scraping down the sides with a spatula halfway through, until completely smooth and creamy. Tip: If the mixture seems too thick, add 1-2 tbsp of water and process again.
4. Taste the pâté and adjust seasoning with additional salt or pepper if needed. Tip: For best flavor, refrigerate it in an airtight container for at least 1 hour before serving to let the ingredients meld.
5. Serve chilled or at room temperature.
You’ll notice a rich, creamy texture with a subtle crunch from the walnuts. Its smoky, nutty flavor makes it versatile—try spreading it on toasted baguette slices or stuffing it into celery sticks for a fresh crunch.
Conclusion
Exploring these 29 dried lima bean recipes opens up a world of hearty, budget-friendly meals perfect for any home cook. From cozy soups to vibrant salads, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the lima bean love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
