From Peru to your plate, these well-seasoned beans are bursting with flavor, fiber, and a dose of plant protein.
Also known as “butter beans,” Lima beans are named after their origin in Lima, the capital city of Peru. In the last 7,500 years of cultivation, these beans have come a long way, and are now made into all kinds of dishes. This recipe dresses up the classic Lima bean with butter, garlic, onion, and fresh Parmesan for a simple yet succulent supper.
You can enjoy this as a side to something heartier like Instant Pot Beef Brisket, or a light classic seafood like Ceviche. With such a pleasantly mild flavor profile and buttery texture, Lima beans are tasty for kids and grown-ups alike. (Seriously – this was one of the only sides my mom could make that both my brothers would eat when we were little!)
In my opinion, this dish works best as a lunch, but you can serve it at any time of day for a smooth boost of plant-based nutrients. Whether it’s just you or a little party, this side can surely satisfy!
Is This Lima Beans Recipe Healthy?
As a great source of plant protein, fiber, and iron, Lima beans are a healthy hit in more ways than one. This recipe contains no added sugars, preservatives, or excess salt, so it’s quite agreeable for a wide range of diets. It’s also vegetarian and gluten-free (just check your broth is gluten-free, too). To make it 100% vegan, simply use nutritional yeast instead of Parmesan cheese and swap the butter for a plant-based alternative.
Throw a Flavorful Fiesta with these Additions…
While this recipe is rich enough on its own, if you’re like me, you might be craving more spice and everything nice. If that’s the case, then I recommend adding 1-2 teaspoons of cumin and/or a pinch or two of cayenne pepper for a hot kick. Smoked paprika is also fun to use if you want that smoky flavor. In a similar vein, for meat-eaters, you can top the beans off with smoked ham hock (which also boosts the protein). As a predominantly plant-based eater myself, I prefer Roasted Chickpeas, but you can experiment with nearly any kind of protein and find what works best for you. In fact, next time I make this, I’ll try it with a scoop of Chipotle Corn Salsa.
How to make ahead and store
This dish can be stored covered in the fridge for up to 5 days, or frozen for 3 months. After freezing, thaw in the fridge overnight and then heat up on the stove on medium until it starts to simmer. Feel free to add extra vegetable broth or oil as needed for moisture.
Serving Suggestions
Other than the serving accompaniments I already suggested, there are some pretty sweet options for breakfast, lunch, and dinner. First, in the morning, serve Lima beans with Potato Egg Casserole, creating a classic American brunch. Second, for a perfectly Hispanic lunch, try it with Tuna Ceviche or Tequeños. Lima beans at dinner can get even more delicious served with Picadillo, a traditional Latin American meat dish with uniquely enjoyable flavors.
Ingredients
- 2 tablespoons butter
- 1 clove garlic minced
- 1 small onion finely chopped
- 1 2/3 cups vegetable broth
- 1 pound frozen Lima beans
- Salt to taste
- Black pepper to taste
- Red pepper flakes to taste optional
- Freshly grated Parmesan cheese for garnish
- Freshly chopped parsley for garnish
Instructions
- Heat butter in a large saucepan over medium heat. Add chopped onion and minced garlic; sauté until onion is translucent, about 5 minutes.
- Add the vegetable broth to the saucepan and bring to a boil. Add the frozen Lima beans, reduce heat to low, cover, and simmer until beans are tender, about 30 minutes.
- Season with salt, black pepper, and red pepper flakes to taste. Sprinkle with Parmesan cheese and parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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