Barbecued Lima Beans Baked
Experience the comforting, smoky-sweet flavors of Barbecued Lima Beans Baked—a hearty side dish perfect for summer cookouts or cozy family dinners. This recipe starts with tender, slow-simmered dried lima beans, ensuring a satisfying bite and homemade quality. A luscious barbecue-inspired sauce made with ketchup, brown sugar, apple cider vinegar, and a hint of Dijon mustard is infused with smoked paprika and optional liquid smoke, delivering a rich, smoky depth to every bite. Baked to perfection for a thick, caramelized finish, this dish is both irresistibly saucy and packed with flavor. Serve it alongside grilled favorites or enjoy it as a meat-free main for a barbecue-style feast right from your oven.
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Recipe Information
Ingredients
- 2 cups dried large lima beans
- 6 cups water
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup ketchup
- 0.25 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.25 teaspoon liquid smoke (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup water or vegetable broth (for baking)
Instructions
Rinse the dried lima beans thoroughly and place them in a large bowl. Cover with water and soak overnight (or for at least 8 hours) to rehydrate.
Drain and rinse the soaked beans. In a large pot, combine the beans with 6 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 45 minutes to 1 hour, or until the beans are tender but not falling apart. Drain and set aside.
Preheat your oven to 350°F (175°C).
In a medium pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked onion and garlic with ketchup, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, chili powder, liquid smoke (if using), salt, and black pepper. Stir until well mixed.
Add the cooked lima beans to the mixing bowl, and gently stir to coat them evenly in the sauce.
Transfer the lima bean mixture to a greased 9x13-inch baking dish. Pour the 1/2 cup of water or vegetable broth evenly over the beans to ensure they remain moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
Remove the foil and stir the beans to ensure even cooking. Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the sauce has thickened and the beans are bubbly.
Allow the dish to cool slightly before serving. Garnish with fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 129.7 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7235 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
