Homestyle Lima Beans
Cozy up with a bowl of comforting **Homestyle Lima Beans**, a hearty dish packed with rich flavors and wholesome goodness. This recipe transforms tender, creamy dried lima beans into a savory delight by simmering them with aromatic vegetables like onion, carrot, and celery, enhanced by the smoky depth of paprika, fragrant thyme, and a hint of bay leaf. Slow-cooked in a blend of water and broth, these beans achieve a velvety texture that’s irresistibly satisfying. Garnished with fresh parsley and served warm, this dish is perfect as a nourishing side or a standalone main alongside crusty bread. Ideal for meal prep or a cozy family dinner, this recipe celebrates the timeless appeal of classic, slow-simmered legumes.
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Recipe Information
Ingredients
- 2 cups dried lima beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 large, diced carrot
- 1 diced celery stalk
- 1 teaspoon smoked paprika
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1.5 teaspoons (divided) salt
- 0.5 teaspoon black pepper
- 2 cups chicken or vegetable broth
- 2 tablespoons, finely chopped fresh parsley
Instructions
Rinse the dried lima beans thoroughly under cool running water. Place them in a large bowl and cover with water, ensuring the beans are submerged by at least 2 inches. Soak the beans for 6-8 hours or overnight.
Drain the soaked beans and rinse them again. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the smoked paprika, bay leaf, dried thyme, and 1 teaspoon of salt. Cook for 1 minute to bloom the spices.
Add the soaked lima beans to the pot. Pour in the water and broth, and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the lima beans are tender and creamy. If the liquid level gets too low during cooking, add more water, 1/2 cup at a time.
When the beans are tender, taste and adjust seasoning with the remaining 1/2 teaspoon of salt and black pepper if needed. Remove the bay leaf and discard.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or a main course with crusty bread.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 45.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7674 mg | 163% | |
*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.
