How to Prepare Lima Beans

Lima beans are also known as butter beans. They are a member of the kidney bean family, originating in Lima, Peru. When cooked, these beans have a soft texture that blends well into creamy style dishes, and their delicate flavour makes them a perfect addition to many soups, salads, and casseroles. Lima beans are sold dried, frozen, canned, or fresh, and they must always be cooked before eating.

Ingredients

Cooking Dried Lima Beans

1 cup (225 g) of lima beans
3 cups (750 mL) of water
1 cup (225 g) of lima beans (for the lima beans stew recipe)
2 cups (500 mL) of vegetable stock (for the lima beans stew recipe)
2 sliced carrots (for the lima beans stew recipe)
2 chopped onions (for the lima beans stew recipe)
2 tbsp (7.6 g) of minced parsley (for the lima beans stew recipe)
Ground black pepper, to taste (for the lima beans stew recipe)
2 tbsp (16 g) of whole-wheat flour (for the lima beans stew recipe)
2 cups (500 mL) of soy milk (for the lima beans stew recipe)

Makes 6 servings.

Using Frozen Lima Beans

3 tbsp (30 g) of lima beans
⅓ cup (79 mL) of water
½ (75 g) of finely chopped onion (for the lima beans in chicken broth recipe)
1 ½ cups (375 g) of chicken broth (for the lima beans in chicken broth recipe)
16 ounces (450 g) of frozen lima beans (for the lima beans in chicken broth recipe)

Makes 6 servings.

Cooking Canned Lima Beans

1 can of lima beans
2 slices of uncooked bacon (for the Southern lima beans recipe)
1 cup (250 mL) of water (for the Southern lima beans recipe)
2 cans of lima beans (for the Southern lima beans recipe)
Salt, to taste (for the Southern lima beans recipe)
Hot sauce, to taste (for the Southern lima beans recipe)

Makes 4 servings

Working with Fresh Lima Beans

1 lb (450 g) of fresh lima beans
2 cups (500 mL) of water
1 lb (450 g) of fresh lima beans (for the lima beans with black pepper and butter recipe)
½ tsp (2.5 g) of salt (for the lima beans with black pepper and butter recipe)
2 tbsp (28.4 g) of butter (for the lima beans with black pepper and butter recipe)
Ground black pepper, to taste (for the lima beans with black pepper and butter recipe)

Makes 4 servings.

Method 1

Method 1 of 4:

Cooking Dried Lima Beans

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1
Choose dried lima beans to store them for up to 6 months. Purchase lima beans either from a bulk bin or in a prepackaged container. Check that the bulk bin is fully covered or that the prepackaged container is intact to ensure that the beans are safe from moisture and insects.
- Store dried lima beans in an airtight container. Place the container in a cool, dark place where the temperature is below 75 °F (24 °C).^{[1]XResearch source}
2
Spread the lima beans out on a light colored plate or tray. Check for any damaged beans, debris, or small stones. Remove and then discard the damaged beans, stones, or debris if you find any.
- Using a dark colored plate or tray won’t be effective as damaged beans and debris won’t stand out.
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Place the lima beans in a strainer. Thoroughly wash the beans with the water.
4
Soak dried lima beans in water for at least 8 hours. Place the lima beans in a bowl of water, using a ratio of 1 cup (225 g) of beans to every 2 cups (500 mL) of water. Leave the bowl of lima beans and water in the refrigerator for 8 hours.
- After 8 hours, drain the water from the beans and rinse them again with fresh water.
- Soaking the lima beans is necessary because it helps to remove some of the sugars, which makes the beans easier to digest.^{[2]XResearch source}
- The beans need to be soaked in the refrigerator rather than at room temperature because otherwise they will begin to ferment.
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Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
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Toss lima beans with pasta or rice. Brighten up pasta or rice dishes by stirring in cooked lima beans. Their natural, earthy sweetness and smooth texture stand out against the starchiness of the grains. The combination also makes limas more enjoyable.
5
Simmer 3 cups (750 mL) of water to every 1 cup (225 g) of dried lima beans. Bring the water to a boil, and then simmer the beans for 45 minutes in a saucepan. Skim off any excess foam while the lima beans simmer to prevent it from bubbling over.
- After 45 minutes, the beans will be tender.
- Don’t add any salt or seasoning during this time as this will make the lima beans tough. You can add seasoning either after the beans have simmered, or when you add them to a dish.
- Once the lima beans have finished simmering, they are ready to enjoy! You can add them to dishes now.
6
Make lima bean stew for a warm and hearty meal. Place 1 cup (225 g) of cooked, previously dried lima beans, 2 cups (500 mL) of vegetable stock, 2 sliced carrots, 2 chopped onions, 2 tbsp (7.6 g) of minced parsley, and ground black pepper to taste into a large saucepan. Simmer the stew for 1 hour. Mix together 2 tbsp (16 g) of whole-wheat flour and 2 cups (500 mL) of soy milk, and stir this through the stew to thicken it.^{[3]XResearch source}
- Although the stew will take approximately 1 hour to cook, check the beans from time to time to see when they turn very soft. This is when the stew will be ready to serve.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.^{[4]XResearch source}

Method 2

Method 2 of 4:

Working with Fresh Lima Beans

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1
Find fresh lima beans at a farmers market. Choose lima beans that are dark green, glossy, and firm. Avoid lima beans that have signs of decay, mold, or blemishes.
- Fresh lima beans can also be found at some specialty grocery stores.
- Fresh lima beans are hard to find, as they are most commonly sold in the dried form.
- Store fresh lima beans in the refrigerator crisper for up to 2-3 days.
2
Shell fresh lima beans before you cook them. Use your hands to twist open the pod, and pop out the beans. You can also split the pod open lengthwise, and push the lima beans out.^{[5]XResearch source}
- Place the freshly shelled beans into a bowl as you shell them.
- Discard any lima bean pods that have mildew or mold on them.
Run cool water through the beans in a strainer. Rinse the beans for 1-2 minutes.
4
Simmer 1 lb (450 g) of fresh lima beans for 1 hour to cook them. Add 2 cups (500 mL) of water and ½ tsp (2.5 g) of salt into a medium saucepan with the beans. Simmer the beans over a medium heat for 1 hour. Drain away the water from the beans, and then add the lima beans to your favorite dish.^{[6]XResearch source}
- When the lima beans are tender, this means that they are ready.
- Cooked lima beans are often mixed with equal parts of rice to serve.
- Alternatively you can enjoy the lima beans with 2 tbsp (28.4 g) of butter and a sprinkling of ground black pepper mixed in.^{[7]XResearch source}

Method 3

Method 3 of 4:

Using Frozen Lima Beans

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1
Pick frozen lima beans if you want to store them for up to 1 year. Shake the bag of frozen lima beans. Make sure that the lima beans move freely around the bag, as this indicates that they have been frozen properly.
- Avoid buying frozen lima beans that feel clumped together, as this means that they have been thawed and refrozen.
Place frozen lima beans into a hot dish that you are cooking, such as chili or beans and rice, to thaw and cook the beans. There is normally no need to thaw them separately beforehand.^{[8]XResearch source}
3
Cook frozen lima beans in the microwave for 8 minutes. Place ⅓ cup (79 mL) of water to every 3 tbsp (30 g) of lima beans in a microwave safe dish. Cover the dish, and cook the beans on high for 8 minutes.^{[9]XResearch source}
- This is useful if you are cooking the beans alone and not as a part of a hot dish.
- Drain the beans once they are cooked, and then season them to taste.
4
Cook frozen lima beans in chicken broth for an easy, protein-rich meal. Saute ½ (75 g) of a finely chopped onion in a nonstick frying pan until it’s soft. Add 1 ½ cups (375 mL) of chicken broth to the pan, and bring it to the boil. Place 16 ounces (450 g) of frozen lima beans into the pan, bring the liquid to a boil, and then reduce it to a simmer, and cook the beans for 30 minutes.^{[10]XResearch source}
- Any leftovers can be placed in an airtight container and stored in the refrigerator for up to 5 days.^{[11]XResearch source}

Method 4

Method 4 of 4:

Cooking Canned Lima Beans

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Commercially canned lima beans are popular, and can be found in most grocery stores. Choose a can that is intact and isn't badly dented or bulging.^{[12]XResearch source}
2
Drain the lima beans in a strainer. Open the can of lima beans. Pour the lima beans into the strainer, and rinse them thoroughly under cool, running water.^{[13]XResearch source}
- Only use canned lima beans that have been freshly opened.
3
Heat canned lima beans in a saucepan for 10 minutes. Place 1 can of drained and rinsed lima beans into a saucepan. Heat the beans on a medium temperature setting for 10 minutes.^{[14]XResearch source}
- Once the lima beans have been heated, you can add seasoning such as salt or ground black pepper to taste.
4
Make Southern lima beans for a protein-rich side dish. Dice 2 slices of uncooked bacon into 0.25 in (0.64 cm) pieces. Fry the bacon in a nonstick frying pan over a medium heat until it's browned, and add 1 cup (250 mL) of water to the pan. Add 2 cans of drained and rinsed lima beans, and simmer the ingredients for 10 minutes.^{[15]XResearch source}
- After simmering for 10 minutes, season the dish with salt and hot sauce to taste before serving.
- You can store this dish in an airtight container in the refrigerator for up to 5 days.^{[16]XResearch source}

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Expert Q&A

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Question
Are there any other ways to use lima beans?
Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
Sasha Reyes
Executive Chef
Expert Answer
Consider incorporating lima beans into your pasta dishes for a delightful culinary experience. Their inherent rich flavor truly shines when paired with pasta, making it a highly enjoyable way to savor lima beans.
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Question
I soaked my Lima beans overnight, but the skin did not open. What went wrong?
Community Answer
Nothing went wrong. Sometimes they split and other times they don't. Your dish will actually turn out nicer if they don't split.
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Question
Why did the skin come off of my lima beans after I soaked them?
Community Answer
The skin is more absorbant than the rest of the bean. When you soaked them, the water saturated the skin more than the bean which caused it to peel off. It may not look pretty, but it should taste fine.
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Tips

Lima beans can be used for making succotash and a variety of other dishes.
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Warnings

If the lima beans are in a package or container that is bulging, rusting, severely dented, or leaking, these may not be safe to eat. Discard the lima beans, and purchase more.
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Check that the lima beans aren’t spoilt before you use them. If you see any signs of mold, or they develop and off odour or appearance, then it’s best to discard them.^{[17]XResearch source}
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