20 Creamy Lima Bean Delicious Recipes

Ever thought lima beans could be the star of your dinner table? These creamy, buttery legumes are about to become your new favorite comfort food ingredient. From velvety soups to hearty casseroles, we’ve gathered 20 delicious recipes that will transform this humble bean into mouthwatering meals your whole family will love. Get ready to discover just how versatile and satisfying lima beans can be!

Slow-Cooked Lima Bean Soup with Ham

Evening light falls across the kitchen counter, the kind that makes you want to slow down, to let something gentle simmer for hours. This soup begins with humble dried lima beans, transformed through patient cooking into creamy, comforting bowls that feel like a quiet conversation with winter itself.

Ingredients

• 1 pound dried large lima beans, sorted and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 smoked ham hock (about 1½ pounds)
• 8 cups homemade chicken stock
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Place dried lima beans in a large bowl and cover with 3 inches of cold water; soak for 8 hours or overnight.
2. Drain soaked beans through a fine-mesh strainer and rinse under cool running water.
3. Heat extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
4. Add finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden around the edges, about 8 minutes.
5. Add carrot rounds and chopped celery; cook until vegetables begin to soften, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 45 seconds.
7. Add drained lima beans, smoked ham hock, and homemade chicken stock to the pot.
8. Bring to a gentle simmer over medium-high heat, then immediately reduce heat to low.
9. Add fresh thyme sprigs and bay leaf, partially covering the pot with the lid slightly ajar.
10. Simmer gently for 2½ hours, stirring occasionally and skimming any foam that rises to the surface.
11. Remove ham hock from the pot and set aside until cool enough to handle, about 15 minutes.
12. Shred the meat from the ham hock, discarding skin and bone, and return shredded ham to the soup.
13. Season with kosher salt and freshly cracked black pepper, stirring to incorporate.
14. Continue simmering for another 30 minutes until beans are completely tender and broth has thickened slightly.
15. Remove thyme sprigs and bay leaf, then stir in chopped fresh flat-leaf parsley.

Slowly, the beans break down into the broth, creating a naturally creamy texture that needs no thickeners. Smoky ham permeates every spoonful, while the vegetables maintain just enough structure to provide gentle contrast. Serve it in deep bowls with crusty artisan bread for dipping, or top with a drizzle of good olive oil and extra black pepper for brightness.

Garlic Butter Lima Beans with Bacon

Often, the simplest dishes become the most cherished—the ones that emerge from quiet afternoons when the kitchen feels like a sanctuary rather than a workspace. Today, I found myself drawn to the humble lima bean, its creamy potential waiting to be unlocked with just a few thoughtful additions. There’s something deeply comforting about transforming basic ingredients into a dish that feels both nourishing and indulgent.

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced into ¼-inch lardons
– 1 large yellow onion, finely minced
– 4 cloves garlic, thinly sliced
– 3 cups frozen baby lima beans, thawed
– ½ cup unsalted European-style butter
– 1 cup low-sodium chicken stock
– 2 tablespoons fresh thyme leaves
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt

Instructions

1. Place the diced bacon in a large, cold cast-iron skillet and set over medium-low heat to render the fat slowly, stirring occasionally, until the bacon is crisp and golden-brown, about 10–12 minutes.
2. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving 2 tablespoons of rendered bacon fat in the skillet.
3. Add the minced onion to the skillet and sauté over medium heat until translucent and lightly caramelized, about 6–8 minutes.
4. Stir in the sliced garlic and cook for 1 minute until fragrant but not browned.
5. Add the thawed lima beans to the skillet and toss to coat in the fat, cooking for 2 minutes to lightly toast the beans.
6. Pour in the chicken stock and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet.
7. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the beans are tender and have absorbed most of the liquid.
8. Uncover the skillet, add the butter, thyme leaves, salt, and pepper, and stir until the butter melts into a glossy sauce.
9. Fold in the reserved crispy bacon and cook for 1 additional minute to warm through.

Maybe it’s the way the creamy lima beans collapse slightly against the crisp bacon, or how the garlic-infused butter coats each bite with silky richness. This dish feels equally at home spooned over crusty bread as it does alongside roasted chicken, its savory depth deepening as it rests.

Creamy Lima Bean and Potato Stew

Dappled afternoon light finds me in the kitchen, drawn to the quiet comfort of simmering pots and the earthy scent that promises warmth. Sometimes the simplest combinations—humble beans, tender potatoes—create the most profound nourishment for both body and soul. This gentle stew emerges slowly, each ingredient contributing its quiet voice to the harmonious whole.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 2 cups frozen lima beans
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• ½ teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter
• ¼ cup chopped fresh parsley
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Heat extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté finely diced yellow onion for 6-8 minutes until translucent and fragrant.
3. Add minced garlic and cook for 60 seconds until aromatic but not browned.
4. Stir in peeled Yukon Gold potato cubes, coating them evenly with the aromatics.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
7. Cover and cook for 15 minutes until potatoes are fork-tender but still hold their shape.
8. Add frozen lima beans and simmer uncovered for 8 minutes until beans are heated through.
9. Stir in heavy cream, smoked paprika, and freshly grated nutmeg.
10. Simmer gently for 5 minutes to allow flavors to meld, being careful not to boil.
11. Swirl in unsalted butter until fully incorporated and the broth appears glossy.
12. Season with sea salt and freshly cracked black pepper, adjusting to preference.
13. Fold in chopped fresh parsley just before serving to preserve its vibrant color.

Just ladled into deep bowls, this stew cradles the tender potatoes and creamy lima beans in a velvety broth that whispers of smoke and earth. The gentle heat coaxes out the beans’ natural sweetness, while the potatoes dissolve slightly at the edges to thicken the liquid into something truly comforting. Consider serving it alongside crusty sourdough for dipping, or perhaps topped with a drizzle of truffle oil for an elegant twist on this humble classic.

Lima Bean and Spinach Curry

Lately, I’ve found myself drawn to the quiet comfort of simmering pots, the way spices bloom in warm oil and humble ingredients transform into something deeply nourishing. This lima bean and spinach curry has become my gentle companion on these cooler evenings, a bowl that feels both familiar and new with each spoonful.

Ingredients

– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon whole cumin seeds
– 1 teaspoon ground coriander
– ½ teaspoon turmeric powder
– ¼ teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 cups frozen lima beans
– 1 cup vegetable broth
– 4 cups fresh spinach leaves, stems removed
– ½ cup heavy cream
– 1 teaspoon fine sea salt

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden around the edges, 6-8 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 45 seconds.
4. Add the whole cumin seeds and toast until they crackle and release their aroma, approximately 30 seconds.
5. Sprinkle in the ground coriander, turmeric powder, and cayenne pepper, stirring constantly to bloom the spices for 20 seconds.
6. Pour in the undrained diced tomatoes, scraping the bottom of the pot to incorporate any browned bits.
7. Add the frozen lima beans and vegetable broth, bringing the mixture to a gentle simmer.
8. Reduce heat to low, cover, and cook until the lima beans are tender and the sauce has thickened slightly, 18-20 minutes.
9. Stir in the fresh spinach leaves in batches, allowing each addition to wilt before adding more.
10. Pour in the heavy cream and sprinkle the fine sea salt, stirring gently to combine.
11. Simmer uncovered for 3-4 minutes until the curry is heated through and the flavors have melded.

Each spoonful reveals the creamy texture of the lima beans against the delicate spinach, while the spices create a warm, golden-hued sauce that comforts without overwhelming. Enjoy it over steamed basmati rice, or perhaps with warm naan for dipping into the fragrant curry.

Southern-Style Lima Beans with Smoked Turkey

Dappled afternoon light filters through the kitchen window as I remember how these humble beans transform into something deeply comforting, how the smoked turkey lends its soul to the pot in quiet surrender. There’s a particular magic in watching simple ingredients become sustenance that feeds both body and memory, each bubble on the surface whispering stories of Southern kitchens and patient hands.

Ingredients

• 1 pound dried large lima beans, sorted and rinsed
• 12 ounces smoked turkey wings
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 6 cups homemade chicken stock
• 2 fresh bay leaves
• 1 teaspoon freshly cracked black pepper
• 1½ teaspoons fine sea salt
• 2 teaspoons apple cider vinegar
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
2. Add the smoked turkey wings and sear for 4-5 minutes per side until deeply browned and fragrant.
3. Add the finely diced yellow onion and sauté for 6-8 minutes until translucent and lightly caramelized at the edges.
4. Stir in the minced garlic and cook for exactly 60 seconds until aromatic but not browned.
5. Pour in the homemade chicken stock, scraping the bottom of the pot to release any fond.
6. Add the sorted lima beans, fresh bay leaves, and freshly cracked black pepper.
7. Bring to a vigorous boil, then immediately reduce heat to maintain the gentlest possible simmer.
8. Partially cover the pot and cook for 90 minutes, stirring occasionally and ensuring the beans remain submerged.
9. Remove the turkey wings and let cool until safe to handle, about 10 minutes.
10. Shred the turkey meat from the bones, discarding skin and returning meat to the pot.
11. Stir in the fine sea salt and continue simmering uncovered for 30-45 minutes until the beans are tender but not mushy and the liquid has thickened to a creamy consistency.
12. Remove from heat and stir in the apple cider vinegar and chopped fresh flat-leaf parsley.

You’ll find the beans have achieved that perfect balance between creamy interior and intact skin, while the smoked turkey infuses every spoonful with its woodsy depth. Consider serving these ladled over stone-ground grits or alongside collard greens for a truly Southern experience, where the vinegar’s bright note cuts through the richness like sunlight through kitchen steam.

Lima Bean Hummus with Roasted Garlic

Sometimes the simplest ingredients, when given time and attention, reveal their most profound character. This lima bean hummus, with its creamy texture and mellow sweetness, becomes something entirely new when paired with slow-roasted garlic that caramelizes into soft, spreadable cloves. It’s a quiet transformation worth savoring.

Ingredients

• 1 cup dried lima beans, soaked overnight
• 1 whole head of garlic
• ¼ cup extra-virgin olive oil, plus additional for drizzling
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons tahini paste, well-stirred
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2-3 ice cubes

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off the garlic head to expose the cloves, place it on a small piece of foil, drizzle with 1 teaspoon olive oil, and wrap tightly.
3. Roast the garlic packet directly on the oven rack for 40-45 minutes, until the cloves are deeply golden and soft when pierced with a knife.
4. While the garlic roasts, drain the soaked lima beans and transfer them to a medium saucepan.
5. Cover the beans with 2 inches of cold water and bring to a boil over high heat.
6. Reduce heat to maintain a gentle simmer and cook for 50-60 minutes, until the beans are completely tender and easily mashed against the side of the pot.
7. Drain the cooked beans thoroughly and spread them on a baking sheet to cool for 10 minutes—this helps evaporate excess moisture for a thicker hummus.
8. Squeeze the roasted garlic cloves from their skins into a food processor.
9. Add the cooled lima beans, remaining olive oil, lemon juice, tahini, salt, and pepper.
10. Process the mixture for 2 minutes, scraping down the sides halfway through.
11. With the processor running, add the ice cubes one at a time through the feed tube—the ice creates an exceptionally smooth, airy texture.
12. Continue processing for another minute until the hummus is perfectly smooth and creamy.

Luxuriously smooth and subtly sweet, this hummus carries the deep, caramelized notes of roasted garlic in every bite. Try it spread thickly on toasted sourdough with a drizzle of chili oil, or as a elegant dip for crisp radishes and endive leaves. The creamy texture holds its shape beautifully when piped onto crostini for entertaining.

Lima Bean and Corn Succotash

Wandering through the farmers’ market this morning, the late autumn light catching the last of the season’s produce, I found myself drawn to the humble lima bean—its pale green promise of comfort felt like a quiet invitation to slow down and savor. There’s something deeply nourishing about transforming these simple ingredients into a dish that feels both rustic and refined, a gentle reminder that the most satisfying meals often come from the earth’s simplest offerings. This succotash, with its sweet corn and creamy beans, is like a whispered conversation between summer’s abundance and autumn’s gentle decline.

Ingredients

• 2 cups fresh lima beans, shelled
• 2 cups sweet corn kernels, freshly shucked
• 3 tablespoons clarified butter
• ½ cup sweet onion, finely diced
• 1 small red bell pepper, seeded and brunoised
• ¼ cup heavy cream
• 1 tablespoon fresh thyme leaves
• ½ teaspoon smoked paprika
• Sea salt flakes, 1 teaspoon
• Freshly cracked black pepper, ½ teaspoon
• 2 tablespoons chives, finely sliced

Instructions

1. Bring a medium saucepan of salted water to a rolling boil over high heat.
2. Blanch the shelled lima beans for 4 minutes until tender but still firm to the bite.
3. Immediately transfer the blanched beans to an ice water bath using a spider strainer to halt the cooking process—this preserves their vibrant color and texture.
4. Heat clarified butter in a large cast-iron skillet over medium heat until it shimmers but doesn’t smoke.
5. Sauté the finely diced sweet onion for 3-4 minutes until translucent and fragrant.
6. Add the brunoised red bell pepper and cook for another 2 minutes until slightly softened.
7. Stir in the fresh corn kernels and cook for 3 minutes until they begin to caramelize at the edges.
8. Drain the lima beans thoroughly and add them to the skillet, tossing to combine.
9. Pour in the heavy cream and sprinkle with smoked paprika, sea salt flakes, and freshly cracked black pepper.
10. Simmer gently for 5 minutes over low heat, stirring occasionally, until the cream has thickened slightly and coats the vegetables—the low heat prevents the cream from curdling while allowing flavors to meld.
11. Remove from heat and fold in the fresh thyme leaves and sliced chives.
12. Let the succotash rest for 2 minutes off the heat to allow the herbs to infuse their fragrance throughout the dish.

The creamy lima beans yield gently against the sweet pop of corn kernels, while the smoked paprika lends a whisper of warmth that lingers on the palate. Serve it spooned over grilled sourdough with a drizzle of olive oil, or as a bed for pan-seared scallops—the contrast of textures makes each bite feel like a small discovery.

Herbed Lima Bean Salad with Feta

Beneath the quiet hum of the afternoon, there’s a simple comfort in assembling a bowl that feels both nourishing and thoughtful, a gentle pause in the day’s rhythm where colors and textures come together like a quiet conversation with the season.

Ingredients

• 1 ½ cups frozen baby lima beans
• ¾ cup crumbled barrel-aged feta cheese
• ¼ cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• ½ cup finely diced English cucumber
• ¼ cup thinly sliced scallions
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring a medium saucepan of salted water to a rolling boil over high heat.
2. Add the frozen baby lima beans to the boiling water and cook for 4 minutes, until tender but still firm to the bite.
3. Drain the lima beans immediately and spread them in a single layer on a baking sheet to cool completely, which prevents them from becoming mushy.
4. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and Dijon mustard until emulsified.
5. Combine the cooled lima beans, crumbled barrel-aged feta cheese, finely diced English cucumber, thinly sliced scallions, chopped fresh dill, and chopped fresh mint in a large mixing bowl.
6. Pour the emulsified dressing over the salad ingredients.
7. Sprinkle the fine sea salt and freshly cracked black pepper evenly over the mixture.
8. Gently toss all components with a rubber spatula until just combined, being careful not to break down the feta cheese.
9. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld, which enhances the herbal notes.

An earthy creaminess from the lima beans plays against the briny sharpness of the feta, while the herbs lend a garden-fresh lift that makes this salad perfect nestled alongside grilled fish or spooned over toasted sourdough for a light lunch.

Lima Bean and Mushroom Risotto

Beneath the quiet hum of the afternoon, there’s a certain comfort in stirring a pot of risotto, watching each grain of rice slowly swell with broth and intention. This version, with earthy mushrooms and creamy lima beans, feels like a gentle embrace from the stove, a dish that asks for patience and rewards it with depth. It’s the kind of meal that turns an ordinary evening into something softly memorable.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade vegetable stock, kept at a bare simmer
• 1 cup fresh lima beans, blanched and peeled
• 8 oz mixed wild mushrooms (such as chanterelle and cremini), brushed clean and thinly sliced
• 1 medium yellow onion, finely minced
• 2 cloves garlic, microplaned
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 3 tbsp clarified butter
• 1/4 cup Parmigiano-Reggiano, freshly grated
• 2 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 2 sprigs fresh thyme

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Sauté the minced onion for 6–8 minutes, stirring occasionally, until translucent and fragrant.
3. Add the microplaned garlic and cook for 45 seconds, just until its aroma blooms.
4. Stir in the Arborio rice, toasting for 2 minutes until the edges turn translucent. Tip: Toasting the rice helps each grain maintain structure during cooking.
5. Deglaze with the white wine, stirring constantly until the liquid is fully absorbed.
6. Ladle in 1/2 cup of simmering vegetable stock, stirring gently until nearly absorbed.
7. Repeat adding stock in 1/2-cup increments, stirring continuously, for 18–20 minutes total.
8. While the risotto cooks, heat olive oil in a separate skillet over medium-high heat.
9. Sear the sliced mushrooms for 4–5 minutes, until golden and their moisture has evaporated.
10. Fold the seared mushrooms, blanched lima beans, thyme sprigs, salt, and pepper into the risotto during the last 5 minutes of cooking. Tip: Adding beans late preserves their tender bite.
11. Remove the pot from heat once the rice is al dente and the risotto flows slowly back when stirred.
12. Discard the thyme sprigs and stir in the grated Parmigiano-Reggiano until emulsified. Tip: Off-heat incorporation prevents the cheese from seizing.
13. Let the risotto rest, uncovered, for 2 minutes before serving.

Yielding a velvety, loose consistency, each spoonful balances the rice’s gentle chew with pops of lima bean and the umami depth of mushrooms. For a striking presentation, garnish with a drizzle of truffle oil and a few fresh thyme leaves, letting the risotto’s warmth slowly unfurl at the table.

Spicy Lima Bean Chili

Just now, as the autumn light slants across my kitchen counter, I find myself drawn to the humble lima bean—its pale green curves holding memories of simpler meals, of chilly evenings when warmth needed to come from within. Perhaps it’s the season’s shift that calls for something deeply comforting, something that simmers slowly and fills the air with the earthy scent of spices and beans.

Ingredients

• 2 cups dried large lima beans, soaked overnight
• 3 tablespoons cold-pressed avocado oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 6 cups vegetable stock
• 1 (28-ounce) can fire-roasted diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon dark brown sugar
• 2 teaspoons fine sea salt
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice

Instructions

1. Drain the soaked lima beans and rinse under cold running water until the water runs clear.
2. Heat avocado oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
3. Add diced onion and sauté, stirring frequently, until translucent and lightly golden at the edges, about 8 minutes.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Sprinkle in ancho chili powder, smoked paprika, ground cumin, and cayenne pepper, toasting the spices for 30 seconds while stirring constantly to prevent burning.
6. Pour in vegetable stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add the drained lima beans, fire-roasted tomatoes with their juices, tomato paste, dark brown sugar, and sea salt.
8. Bring the mixture to a gentle boil, then immediately reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 2 hours, stirring every 30 minutes and checking that the liquid maintains a slow bubble.
10. After 2 hours, remove the lid and continue simmering uncovered for another 30 minutes until the chili has thickened and the beans are tender but not mushy.
11. Stir in chopped cilantro and fresh lime juice just before serving.

Perhaps what I love most is how the beans soften into creamy pillows while still holding their shape, their mild sweetness balancing the smoky heat. The lime brightens everything at the end, cutting through the richness. I sometimes serve it over creamy polenta or with thick slices of cornbread for soaking up every last bit of the spiced broth.

Lima Bean and Tomato Casserole

Remembering how the seasons shift, I find myself drawn to dishes that bridge summer’s abundance with autumn’s comfort. This lima bean and tomato casserole captures that transition beautifully, with creamy beans and bright tomatoes melding into something deeply satisfying. There’s a quiet joy in watching these humble ingredients transform in the oven, filling the kitchen with their earthy perfume.

Ingredients

– 2 cups dried lima beans, soaked overnight
– 3 cups heirloom tomatoes, roughly chopped
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1 cup vegetable stock
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– 1/2 tsp freshly grated nutmeg
– 1/4 cup fresh basil leaves, chiffonaded
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmigiano-Reggiano

Instructions

1. Drain the soaked lima beans and transfer them to a large pot.
2. Cover the beans with cold water by 2 inches and bring to a rolling boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook for 45 minutes until beans are tender but not mushy.
4. While beans cook, heat olive oil in a large skillet over medium heat until shimmering.
5. Add diced onion and sauté for 8-10 minutes until translucent and lightly caramelized.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add chopped tomatoes and cook for 5 minutes until they begin to break down.
8. Pour in vegetable stock and heavy cream, then bring to a gentle simmer.
9. Season with smoked paprika and freshly grated nutmeg, stirring to incorporate.
10. Drain the cooked lima beans and gently fold them into the tomato mixture.
11. Transfer the combined ingredients to a 9×13 inch baking dish, spreading evenly.
12. In a small bowl, combine panko breadcrumbs and grated Parmigiano-Reggiano.
13. Sprinkle the breadcrumb mixture evenly over the casserole surface.
14. Dot the top with small pieces of unsalted butter for enhanced browning.
15. Bake at 375°F for 25-30 minutes until bubbly and the topping is golden brown.
16. Remove from oven and let rest for 10 minutes to allow flavors to meld.
17. Garnish with chiffonaded fresh basil just before serving.

Finally, the casserole emerges with a crisp golden crust giving way to creamy beans suspended in a rich tomato emulsion. The smoked paprika adds a subtle warmth that complements the sweet earthiness of the lima beans perfectly. Consider serving it alongside roasted chicken or as a substantial vegetarian main with crusty bread to soak up the velvety sauce.

Lima Bean and Sausage Skillet

Nestled in my grandmother’s cast iron, this humble skillet holds memories of autumn evenings and simple nourishment. Lima beans, plump and creamy, mingle with savory sausage in a dance of textures that comforts the soul. There’s something deeply satisfying about watching these ingredients transform together, creating a meal that feels both rustic and refined.

Ingredients

– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound frozen baby lima beans
– 1 cup rich chicken stock
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– ¼ cup fresh parsley, finely chopped
– Flaky sea salt for finishing

Instructions

1. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until evenly heated.
2. Add 1 pound sweet Italian sausage, breaking it into ½-inch crumbles with a wooden spoon, and cook for 6-8 minutes until deeply browned and cooked through.
3. Transfer the sausage to a plate using a slotted spoon, leaving 1 tablespoon of rendered fat in the skillet.
4. Add 2 tablespoons extra virgin olive oil to the skillet and swirl to coat the surface evenly.
5. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and lightly caramelized at the edges.
6. Stir in 3 cloves minced garlic and cook for exactly 45 seconds until fragrant but not browned.
7. Add 1 pound frozen baby lima beans directly to the skillet, spreading them in a single layer.
8. Pour in 1 cup rich chicken stock, scraping any browned bits from the bottom of the skillet with a wooden spatula.
9. Sprinkle 1 teaspoon smoked paprika and ½ teaspoon freshly cracked black pepper evenly over the mixture.
10. Return the cooked sausage to the skillet, gently folding to combine all ingredients.
11. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes until the lima beans are tender but still hold their shape.
12. Remove from heat and stir in 2 tablespoons unsalted butter until melted and glossy.
13. Fold in ¼ cup finely chopped fresh parsley just before serving.
14. Finish with a generous pinch of flaky sea salt over the entire dish.

My favorite part is the contrast between the creamy lima beans and the crispy-edged sausage crumbles. The smoked paprika lends a subtle warmth that deepens as the dish rests, making it even better the next day. Sometimes I serve it over creamy polenta or with crusty bread to soak up every last bit of the savory broth.

Lima Bean and Coconut Milk Stew

Nestled in the quiet of my kitchen, I find myself drawn to the gentle rhythm of preparing this stew, where humble lima beans transform into something quietly extraordinary beneath the creamy embrace of coconut milk. There’s a certain peace in watching these simple ingredients meld together, creating a dish that feels both nourishing and deeply comforting.

Ingredients

– 2 cups dried lima beans, soaked overnight
– 1 tablespoon cold-pressed coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon smoked paprika
– 1 (13.5-ounce) can full-fat coconut milk
– 4 cups vegetable broth
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Drain the soaked lima beans and rinse thoroughly under cold running water.
2. Heat coconut oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add diced onion and sauté for 8-10 minutes until translucent and lightly golden around the edges.
4. Stir in minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
5. Sprinkle turmeric and smoked paprika over the onion mixture, toasting the spices for 30 seconds to release their essential oils.
6. Pour in vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add drained lima beans and bring the mixture to a gentle boil over high heat.
8. Reduce heat to low, cover partially, and simmer for 45 minutes until beans are tender but still hold their shape.
9. Stir in coconut milk and sea salt, simmering uncovered for 15 minutes to allow flavors to meld.
10. Remove from heat and fold in chopped cilantro just before serving.

For serving, the stew’s velvety texture cradles the tender beans in a golden-hued broth that carries subtle warmth from the ginger and turmeric. I love ladling it over steamed jasmine rice, where the creamy coconut milk seeps into the grains, or pairing it with crusty artisan bread for dipping into the richly spiced liquid.

Lima Bean and Kale Soup

Years from now, when I think back on this quiet afternoon, I’ll remember the gentle steam rising from this pot—how the humble lima bean and sturdy kale transformed into something quietly magnificent. There’s a particular comfort in watching these simple ingredients soften and meld, creating a broth that feels like a warm embrace on a crisp autumn day.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups dried lima beans, soaked overnight
– 8 cups vegetable stock
– 1 bay leaf
– 1 teaspoon smoked paprika
– 1 bunch lacinato kale, stems removed and leaves chiffonaded
– 1 tablespoon apple cider vinegar
– Sea salt flakes
– Freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
2. Add 1 large finely diced yellow onion and sauté for 8-10 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
3. Stir in 3 cloves of minced garlic and cook for exactly 60 seconds until aromatic but not browned.
4. Drain the 2 cups of overnight-soaked lima beans and add them to the pot along with 8 cups of vegetable stock.
5. Drop in 1 bay leaf and 1 teaspoon of smoked paprika, then bring the mixture to a gentle boil.
6. Reduce heat to low, partially cover the pot, and simmer for 45 minutes until the lima beans are tender but not mushy.
7. Stir in the chiffonaded lacinato kale leaves and cook for 5 more minutes until the kale has wilted but retains its vibrant green color.
8. Remove the pot from heat and stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
9. Season generously with sea salt flakes and freshly cracked black pepper, tasting and adjusting until perfectly balanced.
10. Remove and discard the bay leaf before serving.
Zestful and deeply comforting, this soup achieves a remarkable texture where the creamy lima beans contrast beautifully with the silken kale leaves. The smoked paprika lends a subtle smokiness that plays wonderfully against the bright acidity from the vinegar. Consider serving it with thick slices of crusty sourdough for dipping, or perhaps topped with a drizzle of chili oil for those who prefer a gentle heat.

Lima Bean and Sweet Potato Mash

Zestfully contemplating the quiet comfort of simple ingredients, I find myself drawn to the humble pairing of legumes and roots, where earthiness meets subtle sweetness in a bowl that feels like coming home after a long, thoughtful walk through autumn fields. There’s a gentle wisdom in how these elements meld, each bite a soft reminder that nourishment need not shout to be deeply satisfying. This mash, born from patience and quiet stirring, offers a moment of stillness in a hurried world.

Ingredients

– 1 pound dried lima beans, soaked overnight
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 4 tablespoons unsalted European-style butter
– 1 cup heavy cream, warmed
– 1 teaspoon fine sea salt
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon white pepper, freshly ground

Instructions

1. Drain the soaked lima beans and transfer them to a heavy-bottomed pot.
2. Cover the beans with 2 inches of cold water and bring to a boil over high heat.
3. Reduce the heat to low, cover the pot, and simmer the beans for 45 minutes until tender but not mushy.
4. While the beans cook, place the cubed sweet potatoes in a steamer basket set over boiling water.
5. Steam the sweet potatoes for 15–18 minutes until a paring knife slides through effortlessly.
6. Drain the cooked lima beans thoroughly in a colander, shaking gently to remove excess moisture.
7. Transfer the steamed sweet potatoes and drained lima beans to a large mixing bowl.
8. Add the unsalted European-style butter, warmed heavy cream, fine sea salt, freshly grated nutmeg, and white pepper.
9. Mash the mixture with a potato masher until smooth but slightly textured.
10. For a silkier consistency, pass the mash through a food mill or ricer.
11. Adjust seasoning if needed, then transfer to a serving dish.

Richly velvety with a subtle granular undertone from the beans, this mash carries the warmth of nutmeg and the faint pepperiness that lingers on the palate. Serve it alongside seared duck breast or fold in roasted garlic for a deeper, caramelized note—either way, it holds its shape beautifully on the plate, a testament to its thoughtful balance.

Lima Bean and Avocado Toast

Often, the simplest meals become the most cherished—those quiet moments when humble ingredients transform into something quietly extraordinary. On this crisp autumn afternoon, I find myself returning to this gentle combination, where creamy lima beans meet buttery avocado in a meditation of texture and subtle flavors. There’s something deeply comforting about this ritual, a slow unfolding of ingredients that feels like a conversation with the kitchen itself.

Ingredients

– 1 cup frozen baby lima beans
– 1 large ripe Hass avocado
– 2 thick slices artisan sourdough bread
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon flaky sea salt
– 1/8 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika
– 2 tablespoons microgreens

Instructions

1. Place frozen lima beans in a small saucepan and cover with 2 inches of cold water.
2. Bring water to a rolling boil over high heat, then reduce to a gentle simmer for 12 minutes until beans are tender but not mushy.
3. While beans cook, toast sourdough slices in a toaster or oven at 375°F for 4-5 minutes until golden brown and crisp.
4. Drain lima beans thoroughly and transfer to a medium mixing bowl, allowing them to steam dry for 2 minutes to prevent a watery mixture.
5. Halve the avocado lengthwise, remove the pit, and scoop the flesh into the bowl with the warm lima beans.
6. Add olive oil, lemon juice, sea salt, black pepper, and smoked paprika to the bowl.
7. Mash the mixture with a fork until it reaches a chunky consistency where some lima beans remain whole for textural contrast.
8. Divide the lima bean and avocado mixture evenly between the two toasted sourdough slices, spreading to the edges with the back of a spoon.
9. Garnish each toast with 1 tablespoon of microgreens arranged in a loose cluster at the center.

What emerges is a beautiful interplay of textures—the crisp sourdough giving way to the creamy avocado and firm lima beans, with the microgreens adding a delicate crunch. The smoked paprika lends a whisper of warmth that complements the bright lemon, making this toast feel both substantial and refreshing. For a lovely variation, try serving it alongside poached eggs or topped with quick-pickled red onions for an extra layer of complexity.

Lima Bean and Chicken Stew

Holding the wooden spoon, I remember how this stew came to be—a quiet afternoon when the rain tapped against the windowpane and the kitchen filled with the earthy scent of simmering beans and herbs. It’s a dish that asks for patience, rewarding you with layers of comfort in every spoonful.

Ingredients

• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups dried lima beans, soaked overnight and drained
• 4 cups homemade chicken stock
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 medium carrots, peeled and cut into ½-inch rounds
• 2 stalks celery, finely chopped

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides evenly with ½ teaspoon of the fine sea salt and ¼ teaspoon of the freshly cracked black pepper.
2. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs in the pot in a single layer, searing for 4–5 minutes per side until a deep golden-brown crust forms.
4. Transfer the seared chicken to a clean plate, allowing the rendered fat to remain in the pot.
5. Add the finely diced yellow onion to the pot, sautéing for 6–8 minutes until translucent and lightly caramelized at the edges.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in the soaked and drained lima beans, homemade chicken stock, smoked paprika, bay leaf, fresh thyme leaves, remaining ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
8. Return the seared chicken thighs to the pot, nestling them among the beans and aromatics.
9. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 45 minutes.
10. After 45 minutes, add the peeled and sliced carrots and finely chopped celery, stirring to incorporate.
11. Continue simmering uncovered for another 30–35 minutes, until the lima beans are tender and the chicken shreds easily with a fork.
12. Remove the bay leaf and discard it.
13. Using two forks, shred the chicken directly in the pot, integrating it fully into the stew.

Just as the stew thickens, the lima beans soften into creamy pillows that cradle the shredded chicken, while the smoked paprika lends a whisper of warmth. Serve it over a bed of polenta or with crusty bread to soak up every last drop of the rich, herb-infused broth.

Lima Bean and Shrimp Paella

Remembering how the autumn light filters through my kitchen window, I find myself drawn to this comforting paella, where plump lima beans and sweet shrimp create a dish that feels like a warm embrace on crisp November days.

Ingredients

– 1 ½ cups bomba rice
– 1 pound wild-caught large shrimp, peeled and deveined
– 2 cups frozen lima beans, thawed
– 4 cups homemade chicken stock
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, julienned
– ¼ cup extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon saffron threads
– 2 tablespoons dry sherry
– 1 lemon, cut into wedges
– ¼ cup fresh flat-leaf parsley, chopped
– Kosher salt to taste

Instructions

1. Heat the extra virgin olive oil in a 15-inch paella pan over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in the minced garlic and julienned red bell pepper, cooking for 3 minutes until softened.
4. Sprinkle the bomba rice evenly across the pan, toasting for 2 minutes while stirring constantly to coat each grain with oil.
5. Pour in the dry sherry, allowing it to reduce completely before adding other liquids.
6. Crush the saffron threads between your fingers and add them to the homemade chicken stock along with the smoked paprika.
7. Carefully pour the seasoned stock into the pan, distributing it evenly without stirring the rice.
8. Arrange the thawed lima beans throughout the rice mixture in a single layer.
9. Increase heat to medium-high and cook uncovered for 15 minutes without disturbing the formation of the socarrat crust.
10. Nestle the peeled and deveined shrimp into the partially cooked rice, spacing them evenly.
11. Reduce heat to low and continue cooking for 8-10 minutes until the shrimp turn opaque and pink.
12. Remove the pan from heat and cover with a clean kitchen towel, allowing it to rest for 5 minutes to complete the absorption process.
13. Garnish with chopped fresh flat-leaf parsley and serve immediately with lemon wedges. Now, notice how the socarrat crust forms a delicate caramelized layer at the bottom, creating textural contrast against the tender lima beans and succulent shrimp. The smoky paprika and floral saffron weave through each grain of rice, making this paella particularly lovely when served family-style with crusty bread to scoop up every last bit.

Lima Bean and Caramelized Onion Dip

Holding this warm bowl between my palms, I’m reminded how the simplest ingredients can transform into something quietly extraordinary. There’s something deeply comforting about lima beans’ earthy sweetness meeting the slow-cooked richness of caramelized onions, creating a dip that feels like autumn itself.

Ingredients

• 2 cups dried lima beans, soaked overnight
• 3 large yellow onions, thinly sliced
• ¼ cup extra virgin olive oil
• 2 tablespoons unsalted European-style butter
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 cloves garlic, microplaned
• 2 tablespoons fresh lemon juice
• ¼ cup full-fat Greek yogurt
• 2 tablespoons chopped fresh thyme leaves

Instructions

1. Drain the soaked lima beans and transfer them to a heavy-bottomed pot.
2. Cover the beans with 2 inches of cold filtered water and bring to a rolling boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook for 45-50 minutes until beans are tender but not mushy.
4. While beans cook, heat olive oil and butter in a large cast iron skillet over medium-low heat.
5. Add sliced onions and cook slowly, stirring every 8-10 minutes, for 35-40 minutes until deeply golden brown.
6. Season onions with half the sea salt and all the black pepper during the final 10 minutes of cooking.
7. Drain cooked beans thoroughly and transfer to a food processor while still warm.
8. Add caramelized onions, microplaned garlic, lemon juice, Greek yogurt, and remaining sea salt to the processor.
9. Process the mixture for 90 seconds, scraping down the sides twice, until completely smooth.
10. Fold in fresh thyme leaves by hand to maintain their delicate structure.
11. Transfer the dip to a serving bowl and let rest at room temperature for 15 minutes before serving.

Zest from the lemon brightens the earthy beans while the Greek yogurt adds a subtle tang that balances the onions’ sweetness. The dip develops a velvety texture that clings beautifully to rustic crackers or crisp endive leaves. For an elegant presentation, drizzle with chili oil and serve alongside roasted root vegetables still warm from the oven.

Lima Bean and Pesto Pasta

Remembering how the late afternoon light used to fall across my grandmother’s kitchen table, I find myself drawn to simple, comforting dishes that carry both nourishment and nostalgia. This lima bean and pesto pasta feels like one of those quiet revelations that arrives when you’re not looking for anything in particular, just moving through the kitchen with gentle intention.

Ingredients

– 12 ounces dried linguine pasta
– 2 cups frozen baby lima beans
– 3 tablespoons extra virgin olive oil, divided
– 4 cloves garlic, thinly sliced
– ½ cup prepared basil pesto
– ¼ cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons toasted pine nuts
– Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
4. Add sliced garlic and sauté for 90 seconds until fragrant but not browned.
5. Add frozen lima beans to the skillet and cook for 4 minutes, stirring frequently.
6. Reduce heat to low and stir in pesto and heavy cream until fully incorporated.
7. Reserve ½ cup of pasta cooking water before draining the linguine.
8. Transfer drained pasta directly into the skillet with the lima bean mixture.
9. Add remaining 2 tablespoons olive oil and ¼ cup of reserved pasta water to the skillet.
10. Toss continuously for 2 minutes until the sauce emulsifies and coats the pasta evenly.
11. Stir in grated Parmigiano-Reggiano until melted and creamy.
12. Season with sea salt and black pepper, adjusting consistency with additional pasta water if needed.
13. Remove from heat and let rest for 1 minute before serving.
14. Garnish with toasted pine nuts and fresh basil leaves.

But what truly makes this dish special is the way the creamy pesto clings to each strand of pasta while the lima beans provide these delightful little bursts of earthy sweetness. The texture becomes this beautiful contrast between silky sauce and tender beans, with the pine nuts adding just enough crunch to keep things interesting. I sometimes like to serve it in shallow bowls with a drizzle of good olive oil and perhaps some grilled shrimp arranged artfully around the edges for those evenings that call for something a little more celebratory.

Summary

Here’s a delicious lineup of creamy lima bean recipes to inspire your next meal! From comforting soups to hearty mains, these dishes prove how versatile and satisfying lima beans can be. We’d love to hear which recipe becomes your favorite—drop a comment below and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy!