lima bean

You've got plenty of options for this salad recipe: butter beans, lima beans, black-eyed peas, or navy beans. Be sure to use green beans for some color.

Three-Bean Salad

shallot, finely chopped

lemon zest

lemon juice

butter beans

black-eyed peas

green beans, trimmed,

dill

olive oil

Kosher salt, freshly ground pepper

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Bon Appétit

Toss shallot, lemon zest, and lemon juice in a large bowl and let sit 5 minutes. Add butter beans, black-eyed peas, green beans, dill, and oil; season with salt and pepper and toss to combine.

Do Ahead: Salad can be made 6 hours ahead. Cover and chill.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.

White Bean and Spring Vegetable Stew

lb. dried large white beans

onion, trimmed, peeled, halved through core

trimmed,

dried shiitake mushrooms (about 10 large caps)

parsley, parsley leaves

garlic clove, finely grated

kosher

mint leaves

radishes

asparagus

10-oz. bag frozen peas, thawed

bread

horseradish

lemon,

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)

Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.

While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.

Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.

Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.

When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!

Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)

When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.

Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail. 

Ruth’s Lima Beans With Smoked Turkey Tail

vegetable oil

turkey tail (about 7 oz.)

onion,

red bell pepper, ribs and seeds removed, finely chopped

garlic cloves, thinly sliced

Louisiana hot sauce

¼ cup chopped peperoncini, plus ¼ cup brine

thyme

lb. dried large white lima beans,

chicken broth

“This dish is like a warm embrace from my mom, Ruth,” says Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, South Jazz Kitchen, and Green Soul. Before she passed, Ruth joined her son in converting to Islam, and so replaced the ham hock in her famous one-pot bean dish with halal-friendly but almost-just-as-fatty smoked turkey tails, which are widely available, relatively inexpensive, and seriously delicious.

Place oil and turkey tail in a large saucepan. Set over medium heat and cook, turning occasionally, until brown  on all sides, about 5 minutes. Add onion; cook, stirring occasionally, until starting to take on some color, about 4 minutes. Add bell pepper; cook, stirring, 1 minute. Add garlic, hot sauce, peperoncini, brine, thyme, and beans, then pour in broth. Bring to a boil; reduce heat and simmer, skimming any foam from surface, until beans are tender and liquid thickens slightly, about 2 hours. Shred meat on tail and mix into beans; discard tail.

Do ahead: Beans can be made 3 days ahead. Chill in an airtight container.

This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.

Easy Butter Beans, Paprika, and Piquillo Peppers

red onions, diced

ml (about ½ cup) extra-virgin olive oil, divided

garlic cloves,

Tbsp. dried chile flakes (preferably pul biber)

1⁄2 Tbsp. sweet smoked paprika

tomato purée

Tbsp. sherry vinegar

(10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced

Kosher salt

I love this butter bean recipe and others of its kind because it’s simple, quick, and bursting with flavor. You may be under the impression that we chefs either subsist on takeaway (when we aren’t working) or make elaborate and creative masterpieces at home every night of the week. Nothing could be less true. We are mere mortals, just like you, and we want to have as much flavor as we can in as little time as possible. This recipe is just that, especially since most of the ingredients will be in your pantry.
These beans are great in salads. Let the mix cool and then toss through a selection of salad leaves and herbs. Perk up the leaves with a little olive oil and vinegar and some crispy lavash on top.

Epicurious

In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2–3 minutes. Add the tomato purée and cook for another minute.

Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.

Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!

Southern Style Baby Lima Beans

bacon (sliced)

garlic (minced)

onion powder

tsp sugar

tsp black pepper

red pepper flakes ((optional))

baby lima beans

salt

In a large pot, slightly saute bacon about 1 to 2 minutes.

Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.

Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don't want them to burn. So add if necessary. Season with salt if desired.

Cook for another 30 minutes until buttery tender and enjoy.

Fanesca, the creamy Ecuadorian bean soup eaten during Easter, traditionally takes hours to prepare—here, we’ve offered some time-saving tricks in our recipe.

Fanesca (Ecuadorian Easter Soup)

diced, peeled butternut squash

zucchini

green cabbage

whole milk, divided

unsalted butter

red onion

garlic cloves, crushed

achiote or annatto powder (or sweet paprika)

cumin

oregano

salt and pepper

peas

corn kernels

fava beans (or canned lima beans

cannellini beans (or canned chickpeas)

jarred, ready-to-eat lupini beans (or brown lentils)

peanuts

heavy cream

queso

parsley

Hard-boiled egg, sliced crosswise,

Fried plantains,

jalapeño

avocado,

Masitas (recipe below),

all-purpose flour

margarine

Vegetable oil,

Bring a large pot of water to a boil over high heat. Add the diced squash to the pot and cook until almost tender, about 5 minutes. Add the zucchini and cabbage to the pot and continue to cook until the vegetables are tender, about 2 to 3 minutes. 

Scoop out the vegetables from the pot directly into a food processor or blender and purée until smooth. If the mixture isn't blending easily, you can add some of the vegetable boiling water by the spoonful. Drain the remaining water from the pot, but keep the pot on the stove (you'll use it to make the rest of the soup).

Place 3 cups of the milk in a small saucepan over medium-low heat. Cook the soaked cod or tuna in the milk until warmed through, 2 to 4 minutes.

While the fish is cooking, heat the oil in a small skillet over low heat. Remove the fish from the milk with a slotted spoon onto a cutting board. Shred or roughly chop the fish, then transfer to the skillet. Sauté for 2 to 3 minutes, then transfer the fish to a plate. Leave the milk in the pot for now—this will be the base for our soup.

Heat the butter in the reserved large pot used to boil the vegetables over medium heat. When the butter starts to foam, add the onion, garlic, achiote, cumin, and oregano. Season with a big pinch of salt and lots of pepper. Cook, stirring occasionally, until the onions are tender, about 2 to 3 minutes.

Stir in the puréed vegetable mixture and reserved warm milk from the small saucepan.

Stir in the peas, corn, fava beans, cannellini beans, and lupini beans.

Bring the mixture to a simmer and cook, stirring frequently, until the mixture is heated through, about 5 to 8 minutes. Taste and season with more salt if needed (keeping in mind not to oversalt, as we’ll add salty cheese later).

Rinse out the blender or food processor and add the peanuts and remaining 1 cup of milk. Blend until you have a thick paste, about 1 to 2 minutes.

Scrape the peanut mixture into the pot with the fanesca. Let it simmer for another 5 to 8 minutes, stirring frequently to avoid it burning or sticking to the pot.

Right before serving, stir in the heavy cream and queso fresco, continuing to cook until the cheese melts. Stir in the chopped parsley and season again with salt and pepper to taste. 

Serve immediately, topped with the sautéed cod, masitas (see recipe below), and additional toppings of your choice.

Fanesca

In a medium bowl, use your hands to mix together the flour and salt. Incorporate the margarine with your fingers until you have a cohesive dough. Mix in the egg until combined. Set aside, covered, to rest for half an hour.

Shape the dough into about 20 1/2-inch balls.

Fill a small saucepan with enough oil to cover half of a ball (about 1/2 cup total, depending on the size of the saucepan, adding more oil if needed). Heat the oil over medium heat; to test if the oil is hot enough, place a small piece of dough in the pot until it starts to sizzle.

Working in batches of 5 or 6, fry the dough balls in the oil until golden, around 1 to 2 minutes per batch, making sure they don't stick together in the pan.

Using a spider or tongs, transfer to a paper towel to drain any excess oil and allow to cool. Serve with the fanesca.

Masitas

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and <a href="https://cooking.nytimes.com/recipes/1019612-korean-spicy-chicken-stew-dakdori-tang">dakdori tang</a>, a gochujang-based chicken and potato stew.

Gochujang Potato Stew

red onion,

Salt and black pepper

vegetable broth

soy sauce

honey brown sugar

baby gold

cannellini or butter beans, rinsed

white rice,

Sour cream and chopped flat-leaf parsley (both optional),

Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.

Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.

Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.

Basic succotash is a side dish made using baby lima beans and corn. Pictured here with sliced fresh Creole tomatoes and pan-fried pork chops.

Succotash

water

corn

butter, melted

salt and freshly cracked black pepper,

Hot pepper sauce,

Even those who aren't fans of lima beans will love this recipe. The tough bean skins are completely broken down, so the texture of the purée is silky and smooth.

Lima Bean Purée

half-and-half

cayenne

black pepper

Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.

Purée beans with cooking liquid in batches in a food processor until smooth, then force purée through a medium-mesh sieve or a food mill fitted with fine disk into a large bowl.

Heat half-and-half and butter in a small saucepan over moderate heat until butter is melted, then stir into bean purée along with cayenne, black pepper, and remaining 3/4 teaspoon salt. If purée is too thick, thin to desired consistency with additional half-and-half.

Top 9 lima bean recipes from across the web

The most viewed lima bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Three-Bean Salad

White Bean and Spring Vegetable Ste...

Ruth’s Lima Beans With Smoked Turke...

Easy Butter Beans, Paprika, and Piq...

Southern Style Baby Lima Beans

Fanesca (Ecuadorian Easter Soup)

Gochujang Potato Stew

Succotash

Lima Bean Purée

Top 9 lima bean recipes from across the web

The most viewed lima bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three-Bean Salad

White Bean and Spring Vegetable Ste...

Ruth’s Lima Beans With Smoked Turke...

Easy Butter Beans, Paprika, and Piq...

Southern Style Baby Lima Beans

Fanesca (Ecuadorian Easter Soup)

Gochujang Potato Stew

Succotash

Lima Bean Purée

The most viewed lima bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine