Southwest Lima Beans
Savor the bold and vibrant flavors of the Southwest with this hearty Southwest Lima Beans recipe, a true celebration of plant-based comfort food. Tender, creamy lima beans are simmered to perfection in a seasoned broth infused with smoky paprika, zesty chili powder, and aromatic cumin, creating a dish that's bursting with spice and warmth. Colorful bell peppers, sweet corn kernels, and juicy cherry tomatoes bring a medley of textures and a pop of freshness to every bite. Brightened with fresh cilantro and a squeeze of lime, this one-pot recipe is as nourishing as it is delicious. Perfect as a comforting main course or a flavorful side dish, it’s a must-try for anyone looking to elevate simple ingredients into a satisfying Southwest-inspired meal.
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Recipe Information
Ingredients
- 2 cups dried lima beans
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.25 cup cilantro, chopped
- 1 lime, juiced
Instructions
Rinse the dried lima beans under cold water and remove any debris. Place them in a large bowl, cover with water, and soak for at least 6 hours or overnight. Drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced red and green bell peppers to the pot and sauté for another 5 minutes, until slightly softened.
Stir in the halved cherry tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to allow the spices to bloom.
Pour in the vegetable broth and add the soaked lima beans. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the lima beans are tender.
Add the corn kernels to the pot and cook for an additional 10 minutes.
Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt or black pepper, if needed.
Serve warm as a main dish or side, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6011 mg | 261% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 106.5 g | 380% | |
| Total Sugars | 78.3 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 10429 mg | 222% | |
*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.
