1,603 lime recipes

Lima bean cheese bake with cheddar, ketchup, and milk in a bubbly casserole thickened with wheat flour. A six-ingredient vegetarian baked bean dish with a cheesy top.

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.

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

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

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.

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.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Freezer-friendly pork chops baked with lima beans, chopped apple, cream of mushroom soup, and sage. A make-ahead casserole you assemble, freeze, and bake when ready.

Hearty baked round steak and dried lima beans slow-cooked in tomato juice with bacon, brown sugar, and dry mustard. A rustic one-pot meal that feeds 8 and tastes even better the next day.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Lima beans in sour cream with basil, savory, and sauteed onion. A creamy, herbed side dish that transforms frozen limas into something special in just 15 minutes.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

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.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.