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Buttery Lima Beans with herbs

Buttery Lima Beans with Herbs

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Large Dutch oven or heavy-bottomed pot Great for slow-simmering beans evenly.
  • Fine mesh strainer To rinse the dried beans.
  • Wooden spoon Ideal for stirring gently without breaking the beans.
  • Ladle For serving without smashing the beans.
  • Optional: Slow cooker or Instant Pot If you want to try this as a lima beans in crockpot or lima beans Instant Pot adaptation.

Ingredients
  

  • 1 lb dried large lima beans also called butter beans
  • 6 cups low-sodium vegetable or chicken broth
  • 3 tablespoons unsalted butter plus 1 tablespoon for finishing
  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried)
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Chopped fresh parsley for garnish optional
  • Juice of ½ lemon optional, for brightness

Instructions
 

Soak the Beans (Optional but Recommended)

  1. Place your dried lima beans in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours. This reduces cooking time and helps the beans cook more evenly. Drain and rinse well.

Note: If you forget to soak, don’t worry. You can still cook them from dried—it’ll just take longer.

    Sauté the Aromatics

    1. In a Dutch oven or large pot, heat the olive oil and 3 tablespoons butter over medium heat. Once melted and shimmering, add chopped onion and sauté for about 5 minutes until translucent. Add garlic and cook for another minute, just until fragrant. This is your flavor foundation.

    Add Beans and Herbs

    1. Add the soaked (or unsoaked) lima beans to the pot along with broth, bay leaf, thyme, rosemary, salt, and pepper. Give everything a gentle stir.

    Simmer Gently

    1. Bring the mixture to a simmer over medium-high heat. Once bubbling, reduce the heat to low and cover partially. Let the beans cook slowly for about 75 to 90 minutes, stirring occasionally and checking for doneness.
    2. The beans should be soft and buttery but still intact. If the liquid reduces too quickly, add a bit more broth or water.

    Finish with Butter and Brightness

    1. Once the beans are fully tender, remove the bay leaf and stir in the last tablespoon of butter and the lemon juice. Adjust seasoning with more salt and pepper if needed. Let everything rest for about 5 minutes off the heat so the flavors can marry.

    Garnish and Serve

    1. Sprinkle chopped parsley over the top and serve warm. These buttery beans are just as satisfying warm from the pot as they are reheated the next day.