18 Delicious Dried Lima Bean Recipes for Every Occasion

From cozy winter nights to sunny summer picnics, dried lima beans are the unsung heroes of versatile, nutritious meals waiting to be discovered. Whether you’re in the mood for a hearty stew, a refreshing salad, or something delightfully unexpected, our roundup of 18 delicious recipes has got you covered. Dive in and let these little beans inspire your next culinary adventure!

Slow Cooker Dried Lima Bean Stew

Back when I first discovered the magic of slow cookers, I was skeptical about how a set-it-and-forget-it appliance could deliver depth of flavor. But this Slow Cooker Dried Lima Bean Stew changed my mind entirely, offering a hearty, comforting dish that’s perfect for those chilly evenings when you crave something warming without the fuss.

Ingredients

• 2 cups dried lima beans, soaked overnight
• 4 cups homemade chicken stock
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 stalks celery, diced into 1/2-inch pieces
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season
• 2 bay leaves
• 1 tbsp apple cider vinegar

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. Heat the extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Add the minced garlic, diced carrots, and celery to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Transfer the sautéed vegetables to the slow cooker. Add the drained lima beans, homemade chicken stock, smoked paprika, ground cumin, salt, freshly ground black pepper, and bay leaves. Stir to combine.
5. Cover and cook on low for 8 hours, or until the lima beans are tender and the stew has thickened.
6. Stir in the apple cider vinegar before serving. This adds a subtle brightness that balances the richness of the stew.

Velvety and rich, this stew has a comforting texture that’s both hearty and satisfying. The smoked paprika and cumin lend a warm, smoky depth, while the apple cider vinegar adds just the right amount of acidity. Serve it with a slice of crusty bread for dipping, or over a bed of steamed quinoa for an extra protein boost.

Southern Style Dried Lima Beans with Ham

After a long day of craving something hearty and comforting, I found myself reaching for a bag of dried lima beans and a leftover ham hock from Sunday’s dinner. There’s something about the slow-cooked, creamy texture of lima beans paired with the smoky depth of ham that feels like a warm hug from the South.

Ingredients

• 1 pound dried lima beans, soaked overnight
• 1 large ham hock, smoked
• 4 cups chicken stock, low-sodium
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bay leaf

Instructions

1. Drain the soaked lima beans and rinse under cold water until the water runs clear.
2. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and smoked paprika to the onions, stirring constantly for 1 minute to release the aromas.
4. Place the ham hock in the pot, followed by the drained lima beans, chicken stock, black pepper, and bay leaf. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beans are tender and the ham hock meat is falling off the bone.
6. Remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the bone and any excess fat. Return the shredded meat to the pot.
7. Simmer uncovered for an additional 30 minutes to thicken the broth slightly, stirring occasionally to prevent sticking.

Every bite of these Southern-style lima beans is a creamy, smoky delight, with the ham adding a rich depth of flavor. Serve them over a slice of cornbread for a truly Southern experience, or alongside collard greens for a full comfort meal.

Vegetarian Dried Lima Bean Curry

Never underestimate the power of a humble bean to transform into something extraordinary. That’s exactly what happened in my kitchen last week when I decided to give dried lima beans a chance to shine in this richly spiced vegetarian curry. It’s a dish that proves simplicity and patience can lead to the most comforting meals.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large pot over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper to the pot. Toast the spices with the onion mixture for 30 seconds to release their oils.
5. Pour in the diced tomatoes with their juices, stirring to combine with the spices and onions.
6. Add the soaked lima beans to the pot, along with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.
7. Once the beans are cooked, stir in the coconut milk and sea salt. Simmer uncovered for an additional 10 minutes to allow the flavors to meld.
8. Garnish with fresh cilantro before serving.

Rich and creamy, this vegetarian dried lima bean curry is a testament to the depth of flavor that can be achieved with a few simple ingredients. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last bit of the fragrant sauce.

Dried Lima Bean and Bacon Soup

On a chilly evening like this, there’s nothing more comforting than a bowl of hearty Dried Lima Bean and Bacon Soup. I remember my grandmother soaking the beans overnight, a tradition I’ve happily carried on, knowing it’s the secret to their perfect tenderness.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 bay leaf
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced bacon and cook until crispy and golden, approximately 5 minutes, stirring occasionally to ensure even cooking.
3. Introduce the finely chopped yellow onion to the pot, sautéing until translucent, about 3 minutes, then add the minced garlic for the last 30 seconds to avoid burning.
4. Drain the soaked lima beans and add them to the pot along with the chicken stock, bay leaf, and smoked paprika, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid slightly ajar, and simmer for 1 hour and 30 minutes, or until the beans are tender.
6. Season with salt and freshly ground black pepper precisely to taste, then remove the bay leaf before serving.

Ladle this soul-warming soup into bowls and marvel at the creamy texture of the lima beans against the smoky bacon. For an extra touch of luxury, a drizzle of truffle oil before serving elevates it to dinner party status.

Greek Style Dried Lima Beans with Tomatoes and Herbs

Just last week, I found myself rummaging through my pantry, determined to whip up something hearty yet refreshing for a summer dinner. That’s when I stumbled upon a bag of dried lima beans, and the idea for this Greek-inspired dish was born. It’s a simple, flavorful recipe that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 cups vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large pot, heat the olive oil over medium heat until shimmering. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the diced tomatoes, oregano, thyme, and bay leaf. Cook for 2 minutes to allow the flavors to meld.
5. Add the drained lima beans and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 45 minutes to 1 hour, or until the beans are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Garnish with fresh parsley just before serving. Tip: For an extra touch of brightness, add a squeeze of lemon juice.

After simmering, the beans should be creamy yet hold their shape, enveloped in a rich, herbaceous tomato sauce. This dish pairs beautifully with crusty bread or over a bed of steamed greens for a lighter option.

Dried Lima Bean Hummus

Many of us have that one pantry staple we keep meaning to use but never quite get around to—for me, it’s dried lima beans. That changed last weekend when I decided to whip up a batch of hummus, and let me tell you, the result was a creamy, dreamy dip that’s now a permanent fixture in my fridge.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 3 tablespoons tahini, well-stirred
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup ice-cold water

Instructions

1. Drain the soaked lima beans and transfer them to a medium saucepan. Cover with 2 inches of water and bring to a boil over high heat.
2. Reduce heat to low and simmer, uncovered, for 45 minutes or until the beans are tender. Skim off any foam that rises to the surface.
3. Drain the beans and let them cool for 10 minutes. Tip: Cooling the beans slightly before blending helps achieve a smoother texture.
4. In a food processor, combine the cooked lima beans, tahini, garlic, olive oil, lemon juice, cumin, salt, and pepper. Process on high for 1 minute.
5. With the processor running, slowly add the ice-cold water through the feed tube. Continue processing for 2 minutes or until the hummus is ultra-smooth. Tip: The cold water helps emulsify the mixture, creating a lighter consistency.
6. Taste and adjust seasoning if necessary. Tip: For a brighter flavor, add an extra squeeze of lemon juice.
7. Transfer the hummus to a serving bowl and drizzle with olive oil. Serve immediately or refrigerate for up to 5 days.

Lusciously smooth with a nutty undertone, this hummus pairs beautifully with crisp vegetables or warm pita. For a twist, try swirling in some roasted red pepper or a sprinkle of smoked paprika before serving.

Spicy Dried Lima Bean Chili

Yesterday, I found myself rummaging through my pantry, determined to whip up something hearty yet unexpected. That’s when I stumbled upon a bag of dried lima beans, and the idea for this Spicy Dried Lima Bean Chili was born. It’s a dish that promises warmth, depth, and a kick that’ll wake up your taste buds.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
3. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
5. Pour in the fire-roasted diced tomatoes with their juices, followed by the soaked lima beans and vegetable stock.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the beans are tender.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Garnish with freshly chopped cilantro before serving.

Out of the pot, this chili boasts a robust texture with the lima beans offering a delightful bite against the smoky, spicy broth. Serve it with a dollop of sour cream or over a bed of quinoa for an extra layer of heartiness.

Dried Lima Bean and Kale Salad

Gathering around the kitchen table for a wholesome meal is one of my favorite ways to unwind after a long day, and this Dried Lima Bean and Kale Salad has become a staple in my home. It’s a dish that balances hearty textures with vibrant flavors, perfect for those who love a nutritious yet satisfying meal.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 cups kale, stems removed and leaves finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled

Instructions

1. Drain the soaked lima beans and rinse under cold water. Transfer to a medium saucepan, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium-low and simmer the beans for 45 minutes, or until tender. Drain and let cool to room temperature.
3. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
4. Add the cooled lima beans, chopped kale, red onion, and cherry tomatoes to the bowl. Toss gently to coat everything evenly with the dressing.
5. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: Massaging the kale lightly with your hands before adding it to the salad can help soften its texture.
6. Sprinkle the crumbled feta cheese over the top before serving. Tip: For an extra crunch, add a handful of toasted walnuts or almonds.
7. Serve the salad at room temperature for the best flavor and texture. Tip: This salad tastes even better the next day, making it a great make-ahead option for busy weeks.

Brimming with earthy flavors from the lima beans and a peppery kick from the kale, this salad is a delightful mix of textures and tastes. Try serving it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a light yet fulfilling lunch.

Baked Dried Lima Beans with Maple Syrup

Unbelievably, the first time I tried baked dried lima beans with maple syrup, it was a happy accident. I was experimenting with pantry staples and stumbled upon this comforting, sweet-and-savory dish that’s now a staple in my home.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 1/4 cup pure maple syrup
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 cup vegetable stock

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with clarified butter.
2. Drain the soaked lima beans and spread them evenly in the prepared baking dish.
3. In a small saucepan over medium heat, warm the maple syrup and remaining clarified butter until just combined, about 2 minutes.
4. Pour the maple syrup mixture over the lima beans, ensuring they are evenly coated.
5. Sprinkle the sea salt, smoked paprika, and ground black pepper over the beans.
6. Add the vegetable stock to the baking dish, covering the beans halfway.
7. Cover the dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and continue baking for an additional 15 minutes, or until the beans are tender and the liquid has reduced to a glaze.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Rich in flavor, these baked lima beans offer a delightful contrast between the creamy interior and the sticky, sweet glaze. Serve them alongside roasted meats or as a hearty vegetarian main with a crisp green salad for a balanced meal.

Dried Lima Bean and Sausage Casserole

After a long day of chasing deadlines and answering emails, there’s nothing more comforting than a hearty casserole bubbling away in the oven. This Dried Lima Bean and Sausage Casserole is my go-to for those evenings when I crave something warm, filling, and packed with flavor. It’s a dish that reminds me of family gatherings and the simple joy of sharing a meal.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp extra virgin olive oil
• 1 lb Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the onion and garlic to the skillet, sautéing until translucent, about 3 minutes. Tip: This is the perfect time to scrape up any browned bits from the sausage for extra flavor.
4. Stir in the smoked paprika and red pepper flakes, cooking for 1 minute until fragrant.
5. Drain the soaked lima beans and add them to the skillet along with the chicken stock. Bring to a simmer, then reduce heat and cook for 10 minutes.
6. Pour the mixture into the prepared baking dish. Drizzle with heavy cream and sprinkle Parmesan cheese on top.
7. Bake uncovered for 25 minutes, or until the top is golden and the beans are tender. Tip: For a crispier top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Creamy, with a slight kick from the red pepper flakes, this casserole is a delightful mix of textures and flavors. Serve it with a crisp green salad or crusty bread to soak up all the delicious juices.

Mediterranean Dried Lima Bean Dip

Growing up, my summers were spent by the Mediterranean, where the simplicity of ingredients transformed into the most flavorful dishes. This dried lima bean dip, a staple in my kitchen, brings back those sun-drenched memories with every bite. It’s a humble yet sophisticated blend that’s perfect for any gathering or a quiet night in.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup tahini
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• 1/4 cup water, as needed
• Fresh parsley, finely chopped for garnish

Instructions

1. Drain the soaked lima beans and rinse under cold water. Transfer to a medium pot and cover with 2 inches of water. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes, or until the beans are tender. Tip: Skim off any foam that rises to the surface during cooking for a clearer broth.
2. Drain the beans and let them cool slightly. Reserve 1/4 cup of the cooking liquid.
3. In a food processor, combine the cooked lima beans, olive oil, garlic, cumin, smoked paprika, tahini, lemon juice, and sea salt. Process until smooth, scraping down the sides as needed. Tip: For a creamier texture, add the reserved cooking liquid one tablespoon at a time until desired consistency is reached.
4. Transfer the dip to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped parsley. Tip: Let the dip sit for 30 minutes before serving to allow the flavors to meld.

The dip boasts a velvety texture with a smoky, nutty depth from the tahini and smoked paprika. Serve it with warm pita bread or as a vibrant spread on grilled vegetables for a touch of Mediterranean flair.

Dried Lima Bean and Spinach Stew

Remember those chilly evenings when all you crave is something hearty yet wholesome? That’s exactly when I turn to this Dried Lima Bean and Spinach Stew, a dish that’s as nourishing as it is comforting. It’s a recipe that has saved many of my weeknights, blending simplicity with depth of flavor in a way that never fails to impress.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable stock
• 2 cups fresh spinach, tightly packed
• 1 tbsp lemon juice, freshly squeezed
• Salt, to taste

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
3. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in the vegetable stock and add the drained lima beans. Bring to a boil.
6. Reduce heat to low, cover, and simmer until the beans are tender, about 45 minutes.
7. Once the beans are tender, stir in the fresh spinach and cook until just wilted, about 2 minutes.
8. Remove from heat and stir in the freshly squeezed lemon juice. Season with salt to taste.

This stew boasts a velvety texture with the lima beans providing a creamy backdrop to the vibrant spinach. The smoky undertones from the paprika and the freshness of the lemon juice create a harmonious blend that’s both satisfying and light. Try serving it with a slice of crusty bread to soak up every last bit of flavor.

Creole Style Dried Lima Beans

Very few dishes can transport me back to my childhood in the South like a hearty bowl of Creole Style Dried Lima Beans. It’s a recipe that’s been passed down through generations in my family, and today, I’m sharing it with you. There’s something incredibly comforting about the slow-cooked beans, infused with the bold flavors of Creole seasoning, that makes it a staple in my kitchen.

Ingredients

• 1 pound dried lima beans, soaked overnight
• 4 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tablespoons clarified butter
• 1 tablespoon Creole seasoning
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt, to adjust seasoning

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
3. Add the diced onion, bell pepper, and celery to the pot. Sauté for 5 minutes, or until the vegetables are softened.
4. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
5. Add the drained lima beans, chicken stock, Creole seasoning, smoked paprika, and bay leaf to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
7. Once the beans are tender, remove the bay leaf and adjust the seasoning with salt if necessary.
8. For a creamier texture, mash a small portion of the beans against the side of the pot and stir.

What I love most about this dish is its versatility. Serve it over a bed of steamed rice for a complete meal, or enjoy it as a standalone soup with a slice of crusty bread. The beans are creamy, with a smoky depth from the paprika and a kick from the Creole seasoning that’s simply irresistible.

Dried Lima Bean and Chicken Soup

Falling back on comfort food doesn’t always mean sacrificing nutrition, and this Dried Lima Bean and Chicken Soup is proof. I stumbled upon this hearty recipe during a chilly autumn weekend, aiming to use up some pantry staples, and it’s since become a family favorite for its rich flavors and satisfying texture.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups chicken stock, homemade preferred
• 1 bay leaf
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Drain the soaked lima beans and rinse under cold water until the water runs clear.
2. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
3. Add the diced chicken thighs, searing until golden brown on all sides, about 5 minutes. Tip: Avoid overcrowding the pot to ensure a proper sear.
4. Remove the chicken and set aside. In the same pot, add the finely diced yellow onion, sautéing until translucent, about 3 minutes.
5. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
6. Return the chicken to the pot, along with the drained lima beans, chicken stock, and bay leaf. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes, or until the lima beans are tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
8. Season with salt and freshly ground black pepper to precise taste. Tip: Always season in stages, tasting as you go.
9. Garnish with freshly chopped parsley before serving.

Comforting and robust, this soup boasts a velvety broth with tender chunks of chicken and creamy lima beans. Serve it with a slice of crusty bread for dipping, or elevate it with a dollop of sour cream for added richness.

Herbed Dried Lima Bean and Rice Pilaf

Wandering through my grandmother’s recipe box, I stumbled upon a gem that’s been a family secret for generations—her Herbed Dried Lima Bean and Rice Pilaf. It’s a dish that brings back memories of Sunday dinners and the comforting aroma of herbs filling the kitchen.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 1 cup long-grain white rice, rinsed
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 2 cups chicken stock, homemade preferred
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• Salt, to precise measurement (1 tsp)

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, ground cumin, ground coriander, and ground turmeric, cooking for 1 minute until fragrant.
4. Drain soaked lima beans and add to the pot, stirring to coat with the spice mixture.
5. Pour in chicken stock and bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beans are tender.
6. Add rinsed long-grain white rice to the pot, stirring gently to combine. Cover and cook for an additional 20 minutes, or until rice is fluffy and liquid is absorbed.
7. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
8. Fluff pilaf with a fork, then fold in fresh parsley and dill until evenly distributed.

Rich in texture and bursting with herby freshness, this pilaf is a testament to simple ingredients creating profound flavors. Serve it alongside grilled lamb chops or as a hearty standalone dish for a vegetarian feast.

Dried Lima Bean and Tomato Bake

Many evenings, I find myself craving something hearty yet simple, a dish that feels like a hug in a bowl. That’s when I turn to my beloved Dried Lima Bean and Tomato Bake, a recipe that’s as nourishing as it is comforting, perfect for those nights when you want minimal fuss but maximum flavor.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 cups organic tomato sauce
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Drain the soaked lima beans and rinse them under cold water, then transfer to a medium-sized baking dish.
3. In a mixing bowl, combine the tomato sauce, olive oil, minced garlic, smoked paprika, sea salt, and black pepper, whisking until fully incorporated.
4. Pour the tomato mixture over the lima beans, ensuring they are evenly coated. Tip: For deeper flavor, let the mixture sit for 10 minutes before baking.
5. Sprinkle the fresh thyme leaves over the top, followed by the grated Parmigiano-Reggiano cheese.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Tip: The foil helps retain moisture, ensuring the beans cook evenly.
7. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last 5 minutes to prevent over-browning.
8. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy lima beans paired with the tangy tomato sauce and the umami punch of Parmigiano-Reggiano create a dish that’s both rustic and refined. Serve it with a slice of crusty bread to soak up every last bit of sauce, or as a hearty side to grilled meats for a complete meal.

Smoky Dried Lima Bean and Pumpkin Soup

On a chilly evening last fall, I found myself craving something hearty yet wholesome, a dish that could warm the soul without weighing you down. That’s when I stumbled upon the idea of combining smoky dried lima beans with sweet pumpkin, a pairing that’s as nutritious as it is comforting.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 2 cups pumpkin puree, homemade or canned
• 4 cups vegetable stock, homemade for best flavor
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Drain the soaked lima beans and rinse under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
4. Stir in the smoked paprika and ground cumin, cooking for another minute to release the spices’ aromas.
5. Add the drained lima beans and vegetable stock, bringing the mixture to a boil before reducing to a simmer.
6. Cover and simmer for 45 minutes, or until the beans are tender but not mushy.
7. Stir in the pumpkin puree, blending well to incorporate into the soup.
8. Season with salt and freshly ground black pepper, adjusting to your preference.
9. Simmer uncovered for an additional 15 minutes to allow the flavors to meld together.

Every spoonful of this soup offers a velvety texture with a deep, smoky flavor that’s perfectly balanced by the pumpkin’s natural sweetness. Serve it with a dollop of crème fraîche and a sprinkle of smoked paprika for an extra layer of flavor.

Dried Lima Bean and Mushroom Risotto

Diving into the world of hearty, comforting dishes, I stumbled upon a combination that might just change your risotto game forever. It was during a chilly autumn evening when I decided to swap the usual Arborio rice for something a bit more rustic—dried lima beans. The result? A creamy, dreamy risotto with an earthy twist from mushrooms that I can’t wait to share with you.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 4 cups homemade vegetable stock, kept warm
• 2 tbsp clarified butter
• 1 cup wild mushrooms, thinly sliced
• 1/2 cup shallots, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
3. Add the shallots and garlic, sautéing until translucent, about 3 minutes. Tip: Stir constantly to prevent browning.
4. Incorporate the mushrooms, cooking until they release their moisture and begin to brown, approximately 5 minutes.
5. Pour in the white wine, scraping the bottom of the pot to deglaze, and cook until the liquid is reduced by half.
6. Add the lima beans and 1 cup of warm vegetable stock, simmering uncovered until the liquid is mostly absorbed, about 15 minutes. Tip: Maintain a gentle simmer to ensure even cooking.
7. Continue adding the stock, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next. This process should take about 30 minutes.
8. Once the beans are tender and the mixture is creamy, stir in the Parmesan cheese and thyme. Season with salt as needed. Tip: The risotto should be loose enough to flow slightly when spooned.

Creamy with a slight bite from the lima beans, this risotto is a testament to the beauty of simple ingredients. Serve it topped with a drizzle of truffle oil for an extra layer of luxury, or alongside a crisp green salad for contrast.

Conclusion

Perfect for any meal, our roundup of 18 dried lima bean recipes offers something for every taste and occasion. Whether you’re craving comfort food or something new, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Loved the roundup? Share the inspiration with fellow foodies on Pinterest. Happy cooking!