Baby Lima Bean Recipe Vegetarian: Easy & Delicious Ideas

Baby lima beans are a delightful, creamy legume that often fly under the radar but deserve a spotlight in any vegetarian kitchen. These tender beans bring a subtle sweetness and buttery texture that perfectly complement a variety of herbs and spices.

If you’re looking for a comforting, nutritious, and easy-to-make vegetarian dish, this baby lima bean recipe is your new go-to. Whether you’re a seasoned vegetarian or simply wanting to explore plant-based meals, this recipe offers a hearty, flavorful experience that will satisfy your taste buds and nourish your body.

In this post, I’ll walk you through a simple yet delicious way to prepare baby lima beans packed with veggies and herbs. From soaking the beans to simmering them into a creamy stew, you’ll find tips and variations to customize the dish.

Plus, I’ll share serving suggestions and nutritional highlights so you can enjoy this meal guilt-free. Ready to make your kitchen smell amazing and your table vibrant?

Let’s dive in!

Why You’ll Love This Recipe

This baby lima bean recipe is a celebration of wholesome, plant-based goodness. It’s:

• Rich in protein and fiber, making it a filling and nutritious meal.
• Versatile and easy to customize with your favorite veggies and spices.
• Perfect for meal prep as it tastes even better the next day.
• Budget-friendly, using simple pantry staples and fresh ingredients.
• Comforting and creamy without any dairy or animal products.

Plus, it’s naturally gluten-free and vegan, making it suitable for many dietary preferences.

Ingredients

• 1 cup dried baby lima beans (or 2 cups fresh/frozen, if preferred)
• 4 cups vegetable broth (low sodium recommended)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 medium potato, peeled and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Large bowl (for soaking beans)
• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or strainer
• Optional: Immersion blender (for creamier texture)

Instructions

1. Soak the baby lima beans: Place the dried baby lima beans in a large bowl and cover with plenty of cold water. Soak for at least 6 hours or overnight to soften. This reduces cooking time and improves digestibility.
2. Drain and rinse: After soaking, drain the beans and rinse thoroughly with fresh water.
3. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
4. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, and dried thyme. Cook for another 1-2 minutes until fragrant.
5. Add beans, potato, and broth: Add the soaked baby lima beans, diced potato, and vegetable broth to the pot. Stir well to combine.
6. Simmer the stew: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for about 45-60 minutes, or until the beans and potatoes are tender. Stir occasionally and add water if needed to maintain a stew-like consistency.
7. Season and blend (optional): Once the beans are tender, season with salt and pepper to taste. For a creamier texture, use an immersion blender to puree about half the stew, leaving some chunks for texture.
8. Add lemon juice and garnish: Stir in the lemon juice for a touch of brightness, if using. Garnish with fresh parsley before serving.

Tips & Variations

“Soaking your beans overnight not only speeds up cooking but also makes them easier on your digestion.”

• Use canned baby lima beans: If you’re short on time, canned baby lima beans work well. Skip soaking and reduce cooking time to 15-20 minutes to heat through and blend flavors.
• Add greens: Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking for added nutrients.
• Spice it up: Add a pinch of cayenne pepper or a diced jalapeño for a mild kick.
• Make it a curry: Swap cumin and paprika for curry powder and add coconut milk to create a rich, creamy curry stew.
• Swap potatoes: Sweet potatoes or butternut squash make delicious alternatives to regular potatoes.

Nutrition Facts

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Serving Suggestions

This baby lima bean stew is wonderfully versatile. Serve it:

• Over a bed of fluffy brown rice or quinoa for a complete meal.
• With warm crusty bread — if you love homemade bread, you might enjoy our Hamburger Bun Sourdough Recipe or Green Chile Cheese Bread Recipe.
• Alongside a fresh garden salad or steamed greens for added color and crunch.
• As a filling for vegan tacos or burritos with your favorite toppings.

Conclusion

Baby lima beans are a hidden gem in the world of vegetarian cooking. This recipe brings out their creamy texture and natural sweetness, enhanced with simple vegetables and aromatic spices.

Not only is it a comforting dish perfect for cooler days, but it’s also packed with nutrients to fuel your body and keep you satisfied.

Whether you’re cooking for yourself or feeding a crowd, this easy-to-follow recipe can be adapted in countless ways to suit your taste and pantry availability. Plus, it pairs beautifully with other wholesome dishes — if you want to try a delightful dessert afterward, check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a nostalgic treat.

For more vegetarian inspiration, explore our Kikkoman Stir Fry Sauce Recipe that pairs well with steamed veggies or tofu.

Enjoy the process, savor the flavors, and don’t forget to share this nourishing baby lima bean recipe with your friends and family!

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