15 Ways to Use Lima Beans
Don't let those lima beans in your pantry (or your freezer!) go to waste. From summer succotash (we're partial to this recipe) to comforting winter soups and stews (this Hearty Beef and Freezer Veggie Soup and this Pressure Cooker Brunswick Stew are super easy and convenient), everyone in your family will love these convenient lima bean recipes.
There are three must-have ingredients in a good pan of succotash. You must have fresh tomatoes, and we prefer cherry tomatoes to boost the sweetness of the dish and add a little acidity for balance. Instead of heavy cream, this recipe calls for salted butter to give the colorful vegetables richness without turning them gray.
Mini Chicken Potpies
Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.
Succotash Salad with Lentils
Filling lentils tag team with a garden’s bounty of vegetables to add fiber and color to this bright, seasonal salad. On the flavor playground, basil and tomatoes are best friends, so it’s no surprise this herb-loaded dressing is the perfect way to tie all of this salad’s vegetables together.
Harry Young’s Burgoo
This hearty stew freezes well, which is a good thing because it feeds a large crowd and you may have leftovers. It tastes even better the next day when the flavors have had time to marry.
Sausage and vegetables freeze well and taste even better the next day after the flavors have had time to meld together. If you're planning to enjoy the soup later, prepare the pasta separately so it doesn't turn mushy.
Salmon Croquettes with Succotash
You’d never believe these crispy little croquettes with veggie relish were whipped up exclusively from pantry and refrigerator/freezer staples. It’s the perfect satisfying supper for those occasions when you’re next grocery shopping trip isn’t gonna happen for a few more days.
Minted Bean & Pea Hummus Crudites
Lunch: Keep hunger pangs away with these healthy and delicious dishes! 150 calories and under. Lose weight the 5:2 way. This healthy, quick and easy recipe is featured in the lunch section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes that meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
Pressure Cooker Brunswick Stew
For our largely hands-off take on the classic comfort food, we create an intensely flavorful base by first pressure cooking a whole chicken on top of a combination of boxed tomatoes, potatoes, onions, and a handful of flavor power player ingredients. While using a whole bird definitely contributes to a slightly lengthier cook time (as compared to using already cut chicken), this cooking technique is a huge part of what makes the rich and delicious backbone of this stew, without adding additional chicken stock or water. With the tomatoes, vinegar, sugar, Worcestershire, and mustard, we hit the flavor notes of making this potluck staple with BBQ sauce (which is a commonly called for component of Brunswick Stew), but the result is infinitely tastier and more dynamic than what you’d get by dumping in a store-bought bottle. In addition to the lima beans and corn called for here, sliced okra would also make a great veggie addition. While hearty in terms of texture, this dish is balanced by an abundance of bright flavors we can’t get enough of.
Succotash is a favorite dish in the South, a savory combination of lima beans, corn kernels, onions, and sometimes red or green bell peppers. The word "succotash" is of Native American origin, and roughly translates to “boiled kernels of corn.” That seems to fit, and, along with sweet corn, we like to add other fresh produce the South offers up during the summer months.
Ham and Lima Bean Fried Rice
This delicious Southern twist on fried rice is made with pantry and freezer staples, so you probably already have most of the ingredients on hand.
Hearty Beef and Freezer Veggie Soup
Let convenience products from your grocery store help you stir up a batch of satisfying soup. Season and brown cubed stew meat, and then add vegetable broth, canned tomatoes and frozen vegetables, such as corn, beans, and okra. In just 40 minutes your family is crowded around bowls of steaming soup on the table.
Seared Tuna with Eggplant and Edamame
Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. Soy sauce and sesame oil deepen the effect, and edamame offers delightful chew. You can also use regular globe eggplant instead of the Japanese variety; just peel and cut into cubes. Add a side of brown rice or soba noodles, and dinner is done. Make extra and have leftovers for a light lunch the next day.
Sarah Gavigan learned this hearty soup from her Sicilian-born grandmother, who would often visit from Florida for a week at a time and who, Gavigan says, "filled the kitchen with magic."
Three-Bean Cassoulet with Cornmeal Dumplings
A mixture of beans gives this dish contrasting textures and colors.
Spicy Chorizo and Lima-Bean Scramble
This Mexican-style skillet dinner makes a good brunch too. If you can find large yellow canned limas--a variety known as butter beans--choose those over the smaller green limas; they have a deeper, richer flavor.