18 Delicious Dried Baby Lima Beans Recipes for Every Occasion

Dive into the world of dried baby lima beans with our roundup of 18 Delicious Recipes that promise to spice up your meals for any occasion! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, these tiny beans pack a mighty flavor punch. Get ready to transform your cooking routine and discover new favorites that’ll have everyone asking for seconds. Let’s get cooking!

Slow Cooker Dried Baby Lima Beans with Ham

There’s something incredibly comforting about a bowl of slow-cooked lima beans with ham, especially when it’s been simmering all day to perfection.

Ingredients

• 1 pound dried baby lima beans, rinsed and picked over
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ham, diced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Combine the lima beans, onion, garlic, ham, chicken broth, and water in a slow cooker.
2. Season with salt, pepper, and thyme, then stir to combine.
3. Cover and cook on low for 8 hours or until the beans are tender.
4. Once cooked, taste and adjust seasoning if necessary before serving.

The slow cooking process allows the ham to infuse the beans with a smoky depth, while the beans themselves become luxuriously creamy. It’s a dish that proves simplicity can be utterly satisfying.

Tip: For an extra layer of flavor, sauté the onion and garlic in a bit of olive oil before adding them to the slow cooker.

Southern Style Dried Baby Lima Beans

There’s nothing quite like the comforting embrace of Southern Style Dried Baby Lima Beans, a dish that’s as nourishing as it is flavorful. Perfect for a cozy family dinner or a hearty side, these beans are a testament to the simplicity and richness of Southern cooking.

Ingredients

• 1 pound dried baby lima beans, rinsed and picked over
• 6 cups water
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 smoked ham hock
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 bay leaf

Instructions

1. In a large pot, combine the dried baby lima beans, water, diced onion, minced garlic, and smoked ham hock. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and stir in the 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and bay leaf. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the ham hock meat is falling off the bone.
3. Remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Discard the bone and any excess fat.
4. Continue to simmer the beans uncovered for an additional 10 minutes to thicken the broth slightly. Taste and adjust seasoning if necessary.

The slow simmering process not only tenderizes the beans but also infuses them with a deep, smoky flavor from the ham hock, creating a dish that’s both simple and deeply satisfying.

Tip: For an extra layer of flavor, sauté the onion and garlic in a tablespoon of butter before adding the beans and water.

Vegetarian Dried Baby Lima Beans Stew

Warm up your kitchen with this hearty Vegetarian Dried Baby Lima Beans Stew, a comforting dish that’s packed with flavor and perfect for any night of the week.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Drain the soaked lima beans and set aside.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook for 5 minutes until the vegetables are softened.
3. Add the drained lima beans, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beans are tender.
5. Remove the bay leaf and stir in 2 tbsp chopped fresh parsley before serving.

This stew stands out with its smoky paprika and cumin flavors, creating a depth that’s both satisfying and subtly complex.

Tip: For an extra creamy texture, mash a small portion of the beans before serving.

Dried Baby Lima Beans and Rice

Warm up your kitchen with this comforting Dried Baby Lima Beans and Rice dish, a hearty meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 1 cup long-grain white rice
• 4 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 bay leaf

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the lima beans to the pot along with 4 cups of water, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
4. Stir in the rice, cover, and continue to simmer for an additional 20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Remove the bay leaf before serving. Fluff the rice and beans with a fork.

The magic of this dish lies in the creamy texture of the lima beans paired with the fluffy rice, creating a simple yet satisfying meal. Perfect for those evenings when you crave something wholesome without spending hours in the kitchen.

Tip: For an extra layer of flavor, top with freshly chopped cilantro or a squeeze of lime juice before serving.

Spicy Dried Baby Lima Beans Curry

Warm up your kitchen with this Spicy Dried Baby Lima Beans Curry, a hearty dish that packs a punch of flavor and comfort in every bite.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp garam masala
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Drain the soaked lima beans and set aside.
2. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
3. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent, about 5 minutes.
4. Stir in turmeric powder, chili powder, and garam masala. Cook for another minute until fragrant.
5. Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
6. Add the drained lima beans and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beans are tender.
7. Season with salt to taste. Garnish with fresh cilantro before serving.

This curry stands out with its deep, earthy flavors from the lima beans, perfectly balanced by the warmth of the spices. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra kick, add a diced green chili with the onions.

Dried Baby Lima Beans Soup with Bacon

Nothing warms the soul quite like a bowl of hearty Dried Baby Lima Beans Soup with Bacon, a comforting classic that’s both nutritious and bursting with flavor.

Ingredients

• 1 pound dried baby lima beans, rinsed and picked over
• 6 cups water
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 4 cups chicken broth

Instructions

1. In a large pot, combine the dried baby lima beans and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour until beans are tender.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the diced onion to the bacon drippings and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Transfer the onion and garlic mixture to the pot with the beans. Add the salt, black pepper, bay leaf, and chicken broth. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
5. Remove the bay leaf. Use an immersion blender to partially puree the soup for a creamy texture, leaving some beans whole. Stir in the reserved bacon.

The smoky bacon and creamy lima beans create a delightful contrast in every spoonful, making this soup a satisfying meal on its own.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar before serving.

Garlic Butter Dried Baby Lima Beans

Transform humble dried baby lima beans into a creamy, garlicky side dish that steals the show with this simple recipe.

Ingredients

• 1 cup dried baby lima beans
• 3 cups water
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Rinse the dried baby lima beans under cold water. In a medium pot, combine the beans and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
2. Drain the beans and set aside. In the same pot, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
3. Return the beans to the pot. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for another 2 minutes, allowing the flavors to meld.
4. Remove from heat and sprinkle with 1 tablespoon chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the creamy beans and the sharp, aromatic garlic butter—a combo that’s simple yet unforgettable.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes with the garlic.

Dried Baby Lima Beans Salad with Feta

Looking for a refreshing yet hearty salad that’s packed with protein and flavor? This Dried Baby Lima Beans Salad with Feta is a delightful mix of creamy beans and tangy cheese, perfect for a light lunch or a side dish.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 cups water
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Drain the soaked lima beans and rinse under cold water. In a medium pot, combine the beans with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the beans are tender. Drain and let cool.
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the cooled lima beans, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley to the bowl. Gently toss to combine all the ingredients with the dressing.
4. Serve the salad chilled or at room temperature. The creamy texture of the lima beans paired with the salty feta creates a satisfying contrast that’s both nutritious and flavorful.

Tip: For an extra crunch, sprinkle some toasted walnuts or almonds on top before serving.

Herbed Dried Baby Lima Beans

Transform humble dried baby lima beans into a fragrant, herby delight with this simple yet flavorful recipe.

Ingredients

• 1 cup dried baby lima beans
• 4 cups water
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Instructions

1. Rinse the dried baby lima beans under cold water and pick out any debris.
2. In a large pot, combine the beans and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
3. Drain the beans and set aside. In the same pot, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
4. Stir in the cooked beans, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf. Cook for another 5 minutes, allowing the flavors to meld.
5. Remove the bay leaf before serving. Enjoy the beans warm as a hearty side or a light main dish.

The combination of thyme and rosemary gives these lima beans a rustic, aromatic flavor that’s both comforting and sophisticated.

Tip: For an extra layer of flavor, try adding a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.

Dried Baby Lima Beans with Sausage and Kale

Warm up your kitchen with this hearty dish that combines the creamy texture of lima beans with the robust flavors of sausage and kale.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 1 tbsp olive oil
• 1/2 lb smoked sausage, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups kale, stems removed and leaves chopped
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Drain the soaked lima beans and set aside.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
4. Stir in the kale, chicken broth, drained lima beans, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the lima beans are tender.
6. Uncover and cook for an additional 10 minutes to thicken the broth slightly.

The smoky sausage and slight heat from the red pepper flakes elevate the humble lima beans into a dish with depth and character.

Tip: For an extra layer of flavor, try using andouille sausage instead of smoked sausage.

Creamy Dried Baby Lima Beans Casserole

Warm up your kitchen with this comforting Creamy Dried Baby Lima Beans Casserole, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Drain the soaked lima beans and add them to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until beans are tender.
4. Stir in heavy cream, Parmesan cheese, salt, black pepper, and smoked paprika. Cook for another 5 minutes, allowing the flavors to meld.
5. Transfer the mixture to the prepared casserole dish and bake for 25 minutes, or until the top is bubbly and lightly golden.

The magic of this casserole lies in the creamy texture of the lima beans paired with the smoky depth of paprika, creating a dish that’s both comforting and sophisticated.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Dried Baby Lima Beans and Cornbread Casserole

This Dried Baby Lima Beans and Cornbread Casserole is a hearty, comforting dish that combines the creamy texture of lima beans with the sweet, crumbly goodness of cornbread—a match made in Southern cuisine heaven.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish.
2. Drain the soaked lima beans and combine them with 2 cups water and 1 teaspoon salt in a pot. Bring to a boil, then reduce heat and simmer for 45 minutes until tender. Drain and set aside.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
4. In a large bowl, mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir in 1 cup buttermilk, 1 egg, and 2 tablespoons melted butter until just combined.
5. Spread the cooked lima beans and sautéed onion mixture in the bottom of the prepared baking dish. Pour the cornbread batter over the top, spreading evenly.
6. Bake at 375°F for 25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.

The magic of this dish lies in the layers—creamy lima beans topped with a sweet, fluffy cornbread that soaks up all the savory flavors beneath it.

Tip: For an extra touch of sweetness, drizzle a little honey over the cornbread before serving.

Dried Baby Lima Beans with Tomatoes and Basil

Warm up your kitchen with this comforting bowl of Dried Baby Lima Beans with Tomatoes and Basil, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

Instructions

1. Drain the soaked lima beans and set aside.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook for another minute until fragrant.
4. Stir in the drained lima beans, 1 can diced tomatoes with their juice, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Remove from heat and stir in 1/4 cup chopped fresh basil.

The magic of this dish lies in the slow simmer that coaxes out the lima beans’ creamy texture, perfectly complemented by the bright acidity of tomatoes and the fresh punch of basil.

Tip: For an extra layer of flavor, try adding a Parmesan rind to the pot while the beans simmer.

Dried Baby Lima Beans Chili

Warm up your kitchen with this hearty Dried Baby Lima Beans Chili, a comforting twist on the classic that’s packed with protein and flavor.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth

Instructions

1. Drain the soaked lima beans and set aside.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the ground beef to the pot, breaking it apart with a spoon, and cook until no longer pink.
4. Stir in the diced tomatoes, 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes to blend the flavors.
5. Add the drained lima beans and 2 cups beef broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.

The lima beans add a delightful creaminess to this chili, making it stand out from the usual bean varieties. Perfect for those who love a little texture in their bowl.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Dried Baby Lima Beans and Spinach Saute

Warm up your kitchen with this hearty Dried Baby Lima Beans and Spinach Saute, a dish that brings together the earthy flavors of lima beans with the fresh, vibrant taste of spinach.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions

1. Drain the soaked lima beans and rinse under cold water. In a medium pot, cover the beans with fresh water and bring to a boil. Reduce heat to a simmer and cook for 45 minutes until tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the cooked lima beans to the skillet along with the spinach, salt, black pepper, and red pepper flakes. Saute for 5-7 minutes until the spinach is wilted and the beans are heated through.
4. Remove from heat and drizzle with lemon juice. Toss to combine.

The magic of this dish lies in the contrast between the creamy lima beans and the slight crunch of the spinach, all brought together with a hint of lemon for brightness.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika with the other spices.

Dried Baby Lima Beans with Coconut Milk

Warm up your kitchen with this creamy, comforting bowl of Dried Baby Lima Beans with Coconut Milk, a dish that brings a tropical twist to your weeknight dinners.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Drain the soaked lima beans and set aside.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
3. Stir in 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another minute until the spices are toasted.
4. Add the drained lima beans and 2 cups water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beans are tender.
5. Pour in the can of coconut milk, stirring well to combine. Simmer uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
6. Garnish with fresh chopped cilantro before serving.

The magic of this dish lies in the velvety coconut milk that transforms humble lima beans into a luxurious, flavor-packed meal.

Tip: For an extra layer of flavor, toast the cumin seeds before grinding them, or use a splash of lime juice to brighten up the dish before serving.

Dried Baby Lima Beans and Sweet Potato Mash

Warm up your kitchen with this comforting Dried Baby Lima Beans and Sweet Potato Mash, a hearty side that brings a sweet and earthy balance to any meal.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 2 large sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp butter
• 1/4 cup milk

Instructions

1. Drain the soaked lima beans and place them in a pot. Cover with water by 2 inches, bring to a boil, then reduce heat to simmer. Cook for 45 minutes until tender. Drain and set aside.
2. While the beans cook, place the sweet potatoes in a separate pot and cover with water. Bring to a boil and cook for 15 minutes until fork-tender. Drain.
3. Return the sweet potatoes to the pot. Add 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. Mash until smooth.
4. In a skillet, heat 1 tbsp olive oil over medium heat. Add the cooked lima beans, 2 tbsp butter, and 1/4 cup milk. Cook for 5 minutes, stirring occasionally, until heated through.
5. Fold the lima beans into the sweet potato mash until well combined. Serve warm.

The creamy texture of the sweet potatoes perfectly complements the slight bite of the lima beans, creating a dish that’s as nutritious as it is satisfying.

Tip: For an extra layer of flavor, toast the spices in the olive oil before adding them to the sweet potatoes.

Dried Baby Lima Beans with Lemon and Dill

Brighten up your meal with these Dried Baby Lima Beans with Lemon and Dill, a dish that combines creamy beans with the fresh zing of lemon and the subtle hint of dill for a truly refreshing side.

Ingredients

• 1 cup dried baby lima beans, soaked overnight
• 3 cups water
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Drain the soaked lima beans and rinse under cold water. In a medium pot, combine the beans with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the beans are tender.
2. While the beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 5 minutes until soft and fragrant.
3. Once the beans are tender, drain any excess water and return them to the pot. Stir in the sautéed onion and garlic, 1 tbsp fresh dill, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well to combine all the flavors.
4. Cook the bean mixture on low heat for an additional 5 minutes, allowing the flavors to meld together. Serve warm.

The combination of creamy lima beans with the bright flavors of lemon and dill creates a dish that’s both comforting and invigorating, perfect for those who love a side with a bit of personality.

Tip: For an extra burst of freshness, garnish with additional dill and lemon zest before serving.

Conclusion

We hope this roundup of 18 delicious dried baby lima beans recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!