342 lima bean recipes

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Sausage baked beans with hot Italian sausage, bacon, three types of beans, and brown sugar. Baked in a casserole until bubbly, sticky, and packed with smoky meat flavor.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

Feed a crowd with this hearty six-bean casserole loaded with ground beef, tomato soup, and brown sugar. Serves 25 and freezes like a champ. The ultimate potluck and cookout dish.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Slow cooker bean and grain stew with chickpeas, lima beans, navy beans, barley, and millet in herbed tomato sauce. A dump-and-go vegan crockpot meal loaded with plant protein and fiber.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

Here's an easy and hearty casserole that makes it easy to feed the Independence day crowd.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.