22 baby lima bean recipes

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

The soup was delicious and easy to make. Ideal for cold winter days.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

A bubbly, protein-packed casserole with ground turkey, lima beans, baked beans, and kidney beans in a sweet-tangy brown sugar and molasses sauce. Oven or microwave ready in about an hour.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Layered butter bean and broccoli casserole with creamy mushroom-sour cream sauce, crunchy water chestnuts, and a crispy Rice Krispies topping. Make-ahead and freezer friendly.

Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.

Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.

It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.

Hearty six-bean soup with lima, white, black, chickpea, pink, and kidney beans simmered with vegetables, fines herbes, and chicken noodle soup mix. Topped with Parmesan and tomatoes.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!