18 Delicious Dried Baby Lima Beans Recipes for Every Occasion

Hey there, home chefs! If you’re on the hunt for versatile, nutritious, and downright delicious ways to spice up your meals, you’ve struck gold with dried baby lima beans. Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites, these 18 recipes are sure to inspire. Let’s dive into the world of lima beans and discover your next favorite dish!

Slow Cooker Dried Baby Lima Beans with Ham

Zesty and hearty, this dish transforms humble ingredients into a creamy, smoky delight. Perfect for meal prep or a cozy dinner.

Ingredients

• 1 lb dried baby lima beans (soaked overnight for best texture)
• 1 lb ham, diced (use leftovers or a ham hock for deeper flavor)
• 4 cups chicken broth (or water, but broth adds richness)
• 1 onion, diced (yellow or white for sweetness)
• 2 garlic cloves, minced (fresh is best)
• 1 tsp smoked paprika (or regular paprika in a pinch)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust later)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion, sauté until translucent, about 5 minutes.
2. Add minced garlic to the skillet, cook for 1 minute until fragrant. Tip: Don’t let garlic burn or it’ll turn bitter.
3. Transfer onions and garlic to the slow cooker. Add soaked lima beans, diced ham, chicken broth, and smoked paprika.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beans are tender. Tip: Stir once halfway through if possible.
5. Season with salt and pepper to taste. Tip: Taste before adding salt, as ham can be salty.

Serve this creamy, smoky dish over rice or with crusty bread to soak up the broth. The beans melt in your mouth, and the ham adds a savory punch.

Southern Style Dried Baby Lima Beans

Veg out with these Southern Style Dried Baby Lima Beans—**creamy**, **hearty**, and packed with **down-home flavor**. Perfect for a lazy Sunday or meal prep hero.

Ingredients

• 1 lb dried baby lima beans (soaked overnight for best texture)
• 4 cups chicken broth (or vegetable broth for a vegetarian twist)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp powder works)
• 1 smoked ham hock (or 1 tbsp smoked paprika for smokiness without meat)
• 1 tsp salt (adjust to taste after cooking)
• 1/2 tsp black pepper (freshly ground for extra kick)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. **Add** diced onion and minced garlic, sautéing until translucent, 3-4 minutes.
3. **Stir in** soaked lima beans, chicken broth, ham hock, salt, and pepper.
4. **Bring** to a boil, then reduce heat to low, covering with a lid.
5. **Simmer** for 1.5 to 2 hours, stirring occasionally, until beans are tender.
6. **Remove** ham hock, shred any meat, and return to pot for extra flavor.
7. **Adjust** seasoning with salt and pepper if needed before serving.

Melt-in-your-mouth tender with a smoky depth, these lima beans are a **soulful side** or **standalone star**. Try them over rice or with a dash of hot sauce for a **spicy twist**.

Dried Baby Lima Beans Soup with Vegetables

Perfect for a cozy night in, this Dried Baby Lima Beans Soup with Vegetables packs a punch of flavor and nutrition. Grab your pot and let’s dive into this hearty, veggie-loaded delight.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste
• 2 cups fresh spinach (roughly chopped)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Sauté until onions are translucent, about 5 minutes.
3. Stir in garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Drain soaked lima beans and add to the pot along with vegetable broth.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, or until beans are tender.
6. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
7. Stir in spinach and cook just until wilted, about 2 minutes. Tip: Adding spinach last preserves its color and nutrients.
8. Remove from heat and let sit for 5 minutes before serving. Tip: This allows flavors to meld beautifully.

Just like that, you’ve got a soup with creamy beans, tender veggies, and a smoky depth. Serve with crusty bread or over rice for an extra hearty meal.

Herbed Dried Baby Lima Beans Salad

Whip up this Herbed Dried Baby Lima Beans Salad for a protein-packed lunch that’s as nutritious as it is delicious. Perfect for meal prep, this salad keeps well and tastes even better the next day.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 garlic clove, minced (adjust to taste)
• 1/4 cup chopped fresh parsley (sub with cilantro if preferred)
• 1/4 cup chopped fresh dill (adds a refreshing crunch)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Rinse the soaked lima beans under cold water, then drain well.
2. In a medium pot, cover the beans with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes or until tender but not mushy. Tip: Skim off any foam that forms on top for clearer broth.
3. Drain the beans and let them cool to room temperature. Tip: Spread them on a tray to cool faster and prevent overcooking.
4. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Tip: Let the dressing sit for 10 minutes to meld flavors.
5. Add the cooled beans, parsley, and dill to the bowl. Toss gently to coat evenly.
6. Serve immediately or refrigerate for up to 3 days. The flavors deepen over time.

Now, enjoy the creamy texture of the lima beans paired with the zesty dressing and fresh herbs. Try serving it over a bed of greens or alongside grilled chicken for a complete meal.

Dried Baby Lima Beans and Rice Casserole

Alright, let’s dive into this cozy, budget-friendly casserole that’s packed with protein and flavor. A dish that’s as easy to make as it is delicious, perfect for meal prep or a hearty family dinner.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp powder works)
• 3 cups vegetable broth (low sodium to control saltiness)
• 1 tsp smoked paprika (adds depth, adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust later)
• 1/2 cup shredded cheddar cheese (optional for topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Add soaked lima beans and rinsed rice to the skillet, stirring to coat with the onion mixture.
5. Pour in vegetable broth, season with salt and pepper, and bring to a simmer.
6. Transfer the mixture to a greased casserole dish, cover tightly with foil, and bake for 45 minutes.
7. Remove foil, sprinkle with cheddar cheese if using, and bake uncovered for 10 more minutes until cheese is bubbly.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Creamy lima beans and fluffy rice come together in this casserole for a comforting texture. The smoked paprika adds a subtle smokiness that pairs perfectly with the sweetness of the onions. Serve it with a side of steamed greens or a crisp salad for a balanced meal.

Spicy Dried Baby Lima Beans Curry

Yearning for a dish that packs a punch? This Spicy Dried Baby Lima Beans Curry is your ticket to flavor town. Bold spices meet creamy beans for a meal that’s anything but boring.

Ingredients

• 1 cup dried baby lima beans (soaked overnight)
• 2 tbsp vegetable oil (or any neutral 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 (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt (adjust to taste)
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Drain the soaked lima beans and rinse under cold water. Set aside.
2. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onion, sauté until golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in garlic and ginger, cook for 1 minute until fragrant.
5. Add turmeric and chili powder, mix well to coat the onions.
6. Pour in diced tomatoes and salt. Cook for 5 minutes, stirring occasionally.
7. Add the soaked lima beans and water. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 45 minutes or until beans are tender. Tip: Check occasionally and add more water if needed.
9. Once beans are soft, uncover and cook for another 10 minutes to thicken the curry. Tip: Mash a few beans against the pot to thicken the sauce naturally.
10. Garnish with fresh cilantro before serving.

Rich and hearty, this curry boasts a creamy texture with a spicy kick. Serve it over steamed rice or with warm naan for a satisfying meal that’s sure to impress.

Dried Baby Lima Beans Hummus

Revamp your snack game with this creamy, nutty twist on classic hummus. Dried baby lima beans bring a buttery depth that’ll have you ditching chickpeas for good.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for creaminess)
• 1/4 cup tahini (stirred well for smoothness)
• 3 tbsp extra virgin olive oil (or any neutral oil)
• 2 garlic cloves (minced finely for no chunks)
• 1 tsp cumin (toasted for extra aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• Juice of 1 lemon (about 3 tbsp, add more for tang)
• 1/2 cup ice water (for fluffiness)

Instructions

1. Drain soaked lima beans and boil in fresh water for 45 minutes until tender. Tip: Skim off any foam for clearer flavor.
2. Toast cumin in a dry pan over medium heat for 1 minute until fragrant. Cool before using.
3. In a food processor, blend beans, tahini, olive oil, garlic, toasted cumin, salt, and pepper until smooth.
4. With the processor running, slowly add lemon juice, then ice water, until desired consistency. Tip: Scrape sides for even blending.
5. Transfer to a bowl, drizzle with olive oil, and sprinkle with extra cumin. Tip: Let it sit for 30 minutes for flavors to meld.

How this hummus hits different: ultra-smooth with a rich, earthy vibe. Serve with warm pita or as a bold sandwich spread.

Garlic Butter Dried Baby Lima Beans

Overlooked no more, these garlic butter dried baby lima beans are your next pantry hero. Transform them into a creamy, buttery side that steals the show.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 3 tbsp unsalted butter (or vegan butter for a dairy-free version)
• 2 garlic cloves, minced (more if you love garlic)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups water (for cooking)

Instructions

1. Drain the soaked lima beans and rinse under cold water.
2. In a medium pot, combine the beans and 2 cups of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes or until beans are tender. Tip: Check at 30 minutes to avoid overcooking.
4. Drain any excess water and return the beans to the pot.
5. Add butter, minced garlic, salt, and pepper to the pot. Stir over low heat until the butter is melted and the garlic is fragrant, about 2 minutes. Tip: Don’t let the garlic burn for the best flavor.
6. Remove from heat and let sit for 5 minutes to allow flavors to meld. Tip: A splash of lemon juice can brighten the dish before serving.

Rich in flavor and velvety in texture, these beans are a dream alongside grilled chicken or stirred into a grain bowl for extra heft. Try topping with crispy breadcrumbs for an unexpected crunch.

Dried Baby Lima Beans Stew with Sausage

Dive into a bowl of comfort with this hearty dried baby lima beans stew, packed with savory sausage and bold flavors that’ll make your taste buds dance.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced (kielbasa works great)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Drain soaked lima beans and add to the pot along with chicken broth and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour or until beans are tender. Stir occasionally.
6. Return sausage to the pot and simmer uncovered for another 10 minutes to meld flavors. Season with salt and pepper.
7. Garnish with fresh parsley before serving.

Nothing beats the creamy texture of lima beans against the smoky sausage. Serve it with crusty bread to soak up every last drop of the rich broth.

Cheesy Baked Dried Baby Lima Beans

Craving a comfort food twist? These cheesy baked dried baby lima beans transform a humble ingredient into a creamy, dreamy side dish that’ll steal the spotlight.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 cup heavy cream (or half-and-half for lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle kick)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Drain the soaked lima beans and pat them dry with a paper towel to remove excess moisture.
3. In a mixing bowl, combine the lima beans, olive oil, garlic powder, smoked paprika, and salt. Toss until evenly coated.
4. Transfer the bean mixture to a baking dish, spreading it out in an even layer for uniform cooking.
5. Pour the heavy cream over the beans, ensuring it seeps into the layers for maximum creaminess.
6. Sprinkle the shredded cheddar cheese on top, covering the beans completely for a golden crust.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly browned.
8. Let the dish sit for 5 minutes after baking to set, making it easier to serve.

Here’s the deal: The beans turn tender yet hold their shape, swimming in a velvety cheese sauce with a hint of smokiness. Serve it straight from the oven with crusty bread to scoop up every last bit.

Dried Baby Lima Beans with Bacon and Onions

Transform your pantry staples into a smoky, savory side that steals the show. This dish combines creamy lima beans with crispy bacon and sweet onions for a flavor-packed bite.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 4 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (diced, about 1 cup)
• 2 cups water (or chicken broth for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Drain soaked lima beans and rinse under cold water.
2. In a large skillet over medium heat, cook bacon until crispy, about 5-7 minutes. Remove with a slotted spoon, leaving fat in the pan.
3. Add diced onion to the bacon fat. Cook until translucent, about 3 minutes, stirring occasionally.
4. Stir in lima beans, water, salt, and pepper. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 45 minutes, or until beans are tender. Check occasionally, adding more water if needed.
6. Once beans are cooked, stir in crispy bacon. Cook uncovered for 2 minutes to combine flavors.

Mouthwatering and hearty, these lima beans boast a creamy texture with a smoky bacon punch. Serve alongside grilled chicken or fold into a warm tortilla for a quick, satisfying wrap.

Mediterranean Dried Baby Lima Beans Salad

Elevate your salad game with this protein-packed Mediterranean Dried Baby Lima Beans Salad. It’s crunchy, creamy, and bursting with flavors that’ll make your taste buds dance.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup diced cucumber (peeled for smoother texture)
• 1/4 cup crumbled feta cheese (omit for vegan version)
• 2 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 tsp dried oregano (adjust to taste)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Drain the soaked lima beans and rinse under cold water.
2. In a pot, cover the beans with water and bring to a boil. Reduce heat and simmer for 25 minutes or until tender but not mushy.
3. Drain the cooked beans and let them cool to room temperature. Tip: Spread them on a tray to cool faster.
4. In a large bowl, whisk together olive oil, lemon juice, dried oregano, and salt. Tip: Taste the dressing before adding the beans to adjust seasoning.
5. Add the cooled lima beans, diced cucumber, and crumbled feta cheese to the bowl. Gently toss to coat everything in the dressing. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Kick back and enjoy the contrast of textures—creamy beans, crisp cucumber, and tangy feta. Serve it atop toasted sourdough for an open-faced sandwich twist.

Dried Baby Lima Beans and Cornbread Casserole

Elevate your comfort food game with this hearty dried baby lima beans and cornbread casserole. It’s a cozy, Southern-inspired dish that layers creamy beans with golden cornbread for the ultimate weeknight win.

Ingredients

• 1 cup dried baby lima beans, soaked overnight (or quick-soaked for 1 hour)
• 2 cups water (for cooking beans)
• 1 tsp salt (adjust to taste)
• 1 cup cornmeal (fine or medium grind)
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tbsp sugar (optional, for a hint of sweetness)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 cup buttermilk (or milk with 1 tbsp vinegar added)
• 1 large egg, beaten
• 1/4 cup melted butter (or any neutral oil)
• 1 cup shredded cheddar cheese (for topping, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Drain the soaked lima beans and rinse under cold water. In a medium pot, combine beans with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to simmer, covered, for 45 minutes or until tender. Drain any excess water.
3. While beans cook, in a large bowl, whisk together cornmeal, flour, sugar, baking powder, and baking soda. Tip: Sifting dry ingredients ensures a lighter cornbread.
4. In another bowl, mix buttermilk, egg, and melted butter. Pour wet ingredients into dry, stirring just until combined. Tip: Don’t overmix to keep the cornbread tender.
5. Spread cooked lima beans evenly in the prepared dish. Pour cornbread batter over the top, spreading gently to cover. Sprinkle with cheddar cheese if using.
6. Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted comes out clean. Tip: Let it rest for 5 minutes before serving for easier slicing.

The casserole emerges with a crispy cornbread top giving way to creamy lima beans beneath. Serve it with a dollop of sour cream or a drizzle of hot honey for an extra kick.

Vegan Dried Baby Lima Beans Chili

Alright, let’s dive into this hearty, plant-based chili that’s packed with protein and flavor. **Vegan Dried Baby Lima Beans Chili** is your next go-to comfort dish—easy, affordable, and totally customizable.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 bell pepper, diced (any color works)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin (toasted and ground if possible)
• 4 cups vegetable broth (low-sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. **Rinse** the soaked lima beans under cold water and drain.
2. **Heat** olive oil in a large pot over medium heat. **Sauté** onion, garlic, and bell pepper until soft, about 5 minutes.
3. **Add** chili powder and cumin to the pot. **Stir** for 30 seconds to toast the spices.
4. **Pour** in diced tomatoes, vegetable broth, and lima beans. **Bring** to a boil.
5. **Reduce** heat to low. **Simmer** uncovered for 45 minutes, stirring occasionally, until beans are tender.
6. **Season** with salt. **Simmer** for another 10 minutes to meld flavors.

Rich and creamy lima beans soak up all the smoky, spicy goodness. **Serve** over quinoa or with a dollop of vegan sour cream for extra indulgence.

Dried Baby Lima Beans with Tomatoes and Basil

Kickstart your meal prep with this vibrant, protein-packed dish that’s as easy to make as it is delicious. Perfect for meal prep or a quick dinner, it’s a crowd-pleaser that brings the garden to your plate.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 cups water (or enough to cover beans by 2 inches)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 cup cherry tomatoes, halved (substitute with any ripe tomatoes)
• 1/4 cup fresh basil, chopped (pack it in for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Rinse the soaked lima beans under cold water and drain.
2. In a medium pot, combine beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, or until beans are tender. Tip: Skim off any foam that forms on top for clearer broth.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Add tomatoes to the skillet and cook for 3-4 minutes, until they start to soften. Tip: A pinch of salt here helps release their juices.
5. Drain the cooked beans and add them to the skillet. Stir to combine with the tomatoes and garlic.
6. Season with salt and pepper. Cook for another 2 minutes to let flavors meld. Tip: Taste and adjust seasoning before the final cook.
7. Remove from heat and stir in fresh basil.

Enjoy the creamy texture of the lima beans against the juicy burst of tomatoes, all brightened up by the fresh basil. Serve it over toasted sourdough or alongside grilled chicken for a hearty meal.

Dried Baby Lima Beans and Spinach Saute

Hungry for a quick, nutrient-packed side? This dried baby lima beans and spinach sauté brings earthy flavors and vibrant greens to your table in minutes.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 3 cups fresh spinach (tightly packed)
• 2 cloves garlic (minced, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Drain the soaked lima beans and rinse under cold water.
2. In a medium saucepan, cover the beans with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes or until tender. Tip: Skim off any foam that rises to the top for clearer broth.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
4. Add the cooked lima beans to the skillet. Stir to coat with oil and garlic, cooking for 2 minutes.
5. Gradually add spinach, stirring until wilted, about 3 minutes. Tip: Add spinach in batches if your skillet is small.
6. Season with salt and black pepper. Stir well to combine and remove from heat.

Vibrant and hearty, this dish offers a creamy texture from the beans against the slight crunch of spinach. Serve it over quinoa for a protein boost or alongside grilled chicken for a complete meal.

Dried Baby Lima Beans with Coconut Milk

Absolutely nobody saw this creamy, dreamy combo coming—until now. Dive into dried baby lima beans simmered in rich coconut milk for a twist that’s both comforting and unexpectedly luxurious.

Ingredients

• 1 cup dried baby lima beans (soaked overnight for best texture)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp coconut oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp turmeric (for color and a subtle earthiness)
• 2 cups water (plus more as needed)

Instructions

1. Drain the soaked lima beans and rinse under cold water.
2. Heat coconut oil in a large pot over medium heat until shimmering.
3. Add the lima beans to the pot, stirring to coat them in oil, about 1 minute.
4. Pour in the coconut milk and water, then stir in salt and turmeric.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: Stir occasionally to prevent sticking.
6. After 45 minutes, check the beans for tenderness. If needed, continue cooking for another 15 minutes, adding more water if the mixture seems dry.
7. Once the beans are tender and the sauce has thickened, remove from heat. Tip: Let it sit covered for 10 minutes to absorb flavors.
8. Adjust salt if necessary before serving. Tip: For extra richness, drizzle with a bit more coconut milk.

This dish boasts a velvety texture with the lima beans perfectly tender against the creamy coconut backdrop. Try it over steamed rice or with a sprinkle of chili flakes for a kick.

Dried Baby Lima Beans and Quinoa Bowl

Kickstart your day with a bowl that’s as nutritious as it is delicious. This Dried Baby Lima Beans and Quinoa Bowl packs a protein punch and is ready in no time.

Ingredients

• 1 cup dried baby lima beans (soak overnight for quicker cooking)
• 1 cup quinoa (rinsed well to remove bitterness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 cups water (for cooking quinoa)
• 1 clove garlic (minced, for a flavor boost)
• 1/2 lemon (juiced, for a fresh finish)

Instructions

1. Soak the dried baby lima beans in water overnight to reduce cooking time. Drain before use.
2. In a medium pot, combine soaked lima beans with enough water to cover them by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes or until tender. Tip: Skim off any foam that forms on top for clearer broth.
3. While the beans cook, rinse the quinoa under cold water until the water runs clear to remove its natural coating, which can taste bitter.
4. In a separate pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Add the rinsed quinoa to the pot with garlic, stirring to coat. Pour in 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
6. Once both beans and quinoa are cooked, combine them in a large bowl. Season with salt, black pepper, and lemon juice. Mix well. Tip: Add a drizzle of olive oil for extra richness.

Serve this bowl warm for a comforting meal or chill it for a refreshing salad. The creamy lima beans and fluffy quinoa create a satisfying texture, while the lemon adds a bright zing. Top with avocado slices or a sprinkle of feta for an extra layer of flavor.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Dried Baby Lima Beans Recipes offers just that! Whether you’re cooking for a weeknight dinner or a special gathering, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow home cooks by pinning this article on Pinterest!

Bella Bacinos