• Serves
    8
  • 196
    Calories

Dietician's Tip: Lima beans are an excellent source of plant protein and are also high in fiber.

Ingredients

  • 2 pounds fresh lima beans, shelled, or 2 16-ounce packages frozen unsalted lima beans, thawed (about 8 cups total)
  • 2 tablespoons olive oil, divided
  • 1 tomato, peeled and seeded, then diced
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1 cup vegetable stock or broth
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Directions

Fill a large saucepan 3/4 full with water and bring to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

Nutritional analysis per serving

Serving size: About 1 cup

  • Calories 196
  • Cholesterol 1 mg
  • Monounsaturated fat 3 g
  • Saturated fat < 1 g
  • Sodium 120 mg
  • Total carbohydrate 31 g
  • Dietary fiber 7 g
  • Protein 9 g
  • Serving size About 1 cup
  • Total fat 4 g
  • Fats and oils 1
  • Nuts, seeds and dry beans 1
  • Vegetables 1
  • Fats 1
  • Protein and dairy 1
  • Vegetables 1
  • Fats 1
  • Nonstarchy vegetables 1
  • Starches 1
Last Updated: 12-19-2018
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