Lima Beans Recipe

Rinse the dried lima beans under cold water and pick out any debris or shriveled beans.

Place the rinsed beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat and let sit, covered, for 1 hour, then drain and rinse.

Initial simmer

After soaking, drain and rinse the beans. Transfer beans to a large pot and add 8 cups fresh water and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.

Simmer, uncovered or partially covered, until beans are tender but not falling apart, 45–60 minutes. Check after 30 minutes and add more water if needed to keep beans submerged. Skim any foam from the surface with a spoon.

When beans are nearly tender (about 10 minutes before done), add 1 tsp of the kosher salt (reserve the rest for finishing). Continue simmering until beans reach desired tenderness.

When cooked, remove and discard the bay leaf. Reserve about 1/2–1 cup of the cooking liquid (bean broth) before draining if you plan to mash or make a saucier dish.

While beans finish cooking, heat the olive oil and butter in a large skillet over medium heat until butter melts and begins to foam.

Add the diced onion, celery and carrot. Sauté, stirring occasionally, until softened and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to let it brown.

Stir in the smoked paprika (if using), dried thyme and freshly ground black pepper. Cook for another 20–30 seconds to toast the spices.

Add the cooked (drained) lima beans to the skillet and toss gently to coat with the aromatics. Add 1/4–1/2 cup reserved cooking liquid if you want a slightly saucy texture.

Stir in the remaining 1/2 tsp kosher salt (taste and adjust). Simmer together for 2–3 minutes to meld flavors.

Remove from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Serve the lima beans warm as a side dish or spoon them over rice or toasted bread. They pair well with roasted meats or grilled fish.

Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water or reserved cooking liquid. To freeze, cool completely and freeze in airtight containers for up to 3 months.