5 Delicious Baby Lima Bean Recipes You'll Love

Introduction to Baby Lima Beans

Baby lima beans, often overlooked in the world of legumes, are small, tender, and possess a unique buttery flavor that makes them a favorite for many dishes. They’re not just delicious but also come packed with nutrition, providing a good source of protein, fiber, and various vitamins and minerals. In this post, we’ll dive into five creative and mouthwatering recipes featuring baby lima beans, ensuring you discover new ways to enjoy this versatile legume.

1. Creamy Baby Lima Bean Soup

Ingredients:

• 2 cups fresh or frozen baby lima beans
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream or milk for a lighter version
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onions become translucent.
2. Stir in the baby lima beans and pour in the vegetable broth. Bring the soup to a boil, then reduce to a simmer, cooking for about 20 minutes or until the beans are soft.
3. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can leave some beans whole.
4. Pour in the cream or milk, stirring well. Heat through but do not boil. Adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

🌟 Note: This soup can be made vegan by using coconut milk instead of heavy cream or milk.

2. Baby Lima Bean Risotto

Ingredients:

• 1 cup Arborio rice
• ¹⁄₂ cup white wine
• 4 cups vegetable or chicken broth, heated
• 1 cup baby lima beans
• ¹⁄₄ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onion, cooking until soft.
2. Stir in the Arborio rice, toasting for about 2 minutes until slightly golden.
3. Pour in the white wine and stir until it's absorbed by the rice.
4. Add the heated broth, one ladle at a time, stirring until each addition is absorbed before adding the next. This process takes about 18-20 minutes.
5. 10 minutes into the cooking, add the baby lima beans. Continue cooking until both the rice and beans are tender.
6. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper.
7. Serve immediately.

📝 Note: For a variation, you can add some fresh herbs like thyme or rosemary during the cooking process to enhance flavor.

3. Baby Lima Bean and Corn Salad

Ingredients:

• 2 cups cooked baby lima beans
• 1 cup corn kernels (fresh or thawed if frozen)
• 1 red bell pepper, diced
• ¹⁄₄ cup red onion, finely chopped
• ¹⁄₄ cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the baby lima beans, corn, red bell pepper, red onion, and cilantro.
2. Whisk together lime juice, olive oil, salt, and pepper. Pour over the bean mixture and toss to coat.
3. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.

🌽 Note: This salad is perfect for barbecues or as a side dish for summer meals.

4. Baby Lima Bean and Spinach Stir-Fry

Ingredients:

• 1 cup baby lima beans
• 4 cups fresh spinach
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds, toasted (optional)

Instructions:

1. In a skillet, heat the sesame oil over medium heat. Add the garlic, cooking until aromatic.
2. Add the baby lima beans, sautéing until they start to brown slightly.
3. Stir in the spinach, cooking until wilted.
4. Pour in the soy sauce, mixing well. Cook for an additional 2 minutes.
5. Serve hot, sprinkled with toasted sesame seeds if desired.

5. Baby Lima Bean Pesto Spread

Ingredients:

• 1 cup cooked baby lima beans
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, lightly toasted
• 2 cloves garlic
• 1/2 cup basil leaves
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Juice of 1/2 lemon

Instructions:

1. Place the baby lima beans, Parmesan, pine nuts, garlic, and basil in a food processor. Pulse until combined but still chunky.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
3. Add lemon juice, salt, and pepper, and blend for another few seconds.
4. Use as a spread on sandwiches, a dip, or as a topping for various dishes.

🌿 Note: This pesto can be refrigerated for up to a week; consider making extra for future meals.

As we’ve explored, baby lima beans can be incorporated into a variety of dishes, from comforting soups to light salads and flavorful spreads. Their mild taste and creamy texture make them incredibly versatile. Whether you’re looking to add more fiber to your diet, want to explore new plant-based recipes, or simply enjoy the natural buttery flavor of lima beans, these recipes are a great starting point. Remember, cooking with baby lima beans not only brings nutritional benefits but also adds a touch of elegance to your meals.

What are baby lima beans?

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Baby lima beans are smaller, younger versions of the regular lima bean. They have a milder flavor and are often more tender and less starchy than their larger counterparts.

Can I use frozen baby lima beans for these recipes?

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Yes, frozen baby lima beans are a great substitute when fresh aren’t available. They’re prepped and ready to cook, making preparation even easier.

Are baby lima beans healthy?

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Baby lima beans are excellent sources of fiber, protein, and contain significant amounts of iron, magnesium, and vitamin B1. They are also low in fat, making them a healthy choice for various dishes.