Lima Beans

Lima beans don’t have to be bland or boring. This lemon-garlic lima beans recipe has a zesty, refreshing flavor that tantalizes the taste buds. The garlic adds major umami, and the recipe is simple to prepare. Are you hungry yet?

Ingredients for Lima Beans

• Dried lima beans: Lima beans are the star of the show in this recipe.
• Bay leaves: Bay leaves add a subtle depth of flavor to the lima beans.
• Onion: This veggie adds a little crunch and bite to this dish.
• Garlic cloves: Garlic teams up with the lemon to create a delicious flavor profile.
• Fresh parsley: Parsley imparts a little flavor and adds colorful accents to this dish.
• Lemon juice: Lemon juice adds brightness in the form of flavor and fragrance.
• Fresh oregano: Oregano adds color and a hint of flavor to the beans.
• Grated lemon zest: The lemon zest adds even more lemony freshness to these lima beans.

Directions   

Step 1: Sort and soak the beans

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Spread the lima beans out on a clean surface, searching for and discarding any debris, small stones or broken beans. Rinse the beans in a colander, then soak them for as long as recommended on the package. Drain and then rinse the beans in cool water.

Step 2: Cook the lima beans

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Place the lima beans and bay leaves in a large saucepan, adding enough water to cover the beans by 2 inches. Bring the beans to a boil, cover, reduce the heat and simmer until the beans are tender, generally 75 to 90 minutes. Drain the liquid and discard the bay leaves.

Step 3: Cook the onions and garlic

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In a large skillet, warm olive oil over medium heat. Add the chopped medium-sized onions and cook them until they’re tender, stirring as needed. Add the thinly sliced garlic and cook for another minute before adding the parsley, lemon juice, oregano, lemon zest, salt and pepper. Stir in the beans and remaining olive oil, tossing to combine. Sprinkle additional fresh parsley on the lima beans before serving.

Lemon-Garlic Lima Bean Variations

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• Whip up a hummus-style dip: Turn this completed recipe into a hummus-style dish by pureeing the beans in a food processor. A hand-held immersion blender works in place of a food processor.
• Add tomatoes: Add diced tomatoes to the pan after sauteing the onions and garlic. Finish the recipe as usual but without the lemon. Serve with a grated cheese, such as Manchego or Parmesan.
• Go Mediterranean: Give this lima beans recipe a Mediterranean twist by toasting some dried spices such as smoked paprika, dried Turkish chili pepper and cumin in the skillet along with the garlic. After cooking the beans and bringing them back into the skillet, squirt the juice of two lemons into the dish.

How to Store This Lima Beans Recipe

Lemon-garlic lima beans keep in the refrigerator for three to five days. Store them in a shallow, airtight container or storage bag, placing them in the fridge no more than two hours after cooking them.

Can you freeze this lima beans recipe?

Lemon-garlic lima beans can be frozen in an airtight freezer bag or container. They’ll keep in the freezer for two to three months. Thaw them in the refrigerator, rather than on the counter, before reheating them.

Can you make lima beans ahead of time?

Yes, this lima beans recipe can be made ahead of time, making it a wonderful option for a potluck. Make it up to three days in advance and store it, covered, in the refrigerator.

Lima Bean Recipe Tips

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Can I make lemon-garlic lima beans in a pressure cooker?

Yes, lima beans can be cooked in a pressure cooker. Soak the beans in water with 1 tablespoon salt overnight after sorting and rinsing. Rinse them again, and place them in a 6-quart electric pressure cooker with enough water to cover, plus 1 teaspoon canola oil. Close and lock the lid, close the vent and cook the beans on a manual low-pressure setting for eight minutes. Allow the pressure to naturally release for five minutes, then quick-release the remaining pressure as indicated in the manufacturer’s directions. Drain the beans and finish the recipe in a skillet.

What happens if my lima beans are too old?

While dried beans last much longer than fresh ones, they aren’t meant to last forever. Dried lima beans that are approaching two years old can become even more dried out and may be tougher when you cook them, taking longer to soften, if they soften at all. If you’ve had the beans for a long time, it’s better to start with a new bag.

What’s the difference between lima beans and butter beans?

Guess what? They’re the same thing! By either moniker, they’re the same species of bean, and they come in several hues, which could make it a bit more confusing. They’re more likely to be called butter beans in the southern United States.