Lima beans have a delicate flavor that makes them versatile in many dishes and are a rich source of fiber.
This winter stew is a great way to sneak sea vegetables into a recipe; the wakame gets mixed up in the kale, so picky eaters won't even know it's there. After soaking the wakame, taste a small piece; if it seems too salty, repeat the soaking process a second time. ...read more
What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, ...read more
This chili showcases ingredients that early explorers discovered in the New World—pinto beans, corn, tomatoes, and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish. If you don’t have a slow cooker, this recipe is still very easy. For ...read more
Most of us prefer our green beans briefly cookedjust until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta. ...read more