Mediterranean Tomato Lima Beans

A classic bean dish that is a great way to show off how wonderful Christmas Lima beans can be.

Consider serving it with one of the following:

Mediterranean Tomato Lima Beans

One of the best Christmas Lima dishes ever
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 6 servings
Calories: 358kcal

Equipment

  • Large Dutch oven

Ingredients

  • 1 lb Christmas Lima beans or large White lima
  • 2 bay leaves
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tsp vegetable bouillon
  • 4 cloves garlic minced
  • 1 large yellow onion diced
  • 3 small carrots shredded, for about ½ cup
  • 2 tbsp tomato paste
  • 1 can diced or crushed tomatoes (28oz)
  • 1 tbsp rice vinegar
  • ½ tbsp honey
  • 1 tbsp dried oregano
  • 2 tsp dried thyme or rosemary
  • 1 dash ground nutmeg
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ bunch fresh parsley finely minced

Instructions

  • Don’t soak the beans. I rarely recommend against soaking, but it's the right move here. Pre-heat the oven to 250ºF. Add the 1 lb of dry Christmas lima beans (rinsed) to a Dutch oven. Add 2 quarts of water, 2-3 bay leaves and ½ tsp salt. Bring to a heavy boil with the lid on. Once it is boiling, place in the oven (with the lid on). Check at 30 minutes and then every 15 minutes; the beans should be ready in 45-90 minutes. When you check, you are looking for just fully cooked, creamy beans but also not yet mushy. If it looks dry at any point, you can add boiling water.
    1 lb Christmas Lima beans, 2 bay leaves, ½ tsp salt
  • In the last 5-10 minutes of the beans cooking, prep your ingredients. Mince the 4 cloves garlic. Medium-dice the yellow onion. Shred carrots until you have ½ cup.
    4 cloves garlic, 1 large yellow onion, 3 small carrots
  • When the beans are done, remove any foam that’s on the top, and then strain the beans (while saving at least 1 cup of the bean water). You can reserve the bay leaves with the beans or remove them, and leave the beans in the strainer. Add the vegetable bouillon to 1 cup of the bean water.
    1 tsp vegetable bouillon
  • Turn up the oven to 375ºF. Wipe out the Dutch oven and return to the stovetop and heat to medium. Add about 1 tbsp of olive oil and the chopped onion and let cook and brown a little. Then add the garlic and mix until fragrant. Add the shredded carrot, and cook for another 30 seconds or so. Then add the 2 tbsp tomato paste and stir until fairly aromatic. Now, add the can of tomatoes, the 1 cup vegetable bouillon bean water, the 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, and a dash of nutmeg. Add salt and pepper to taste too.
    1 tbsp olive oil, 2 tbsp tomato paste, 1 can diced or crushed tomatoes (28oz), 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, 1 dash ground nutmeg, 1 tsp salt, 1 tsp freshly ground black pepper
  • Stir everything well and bring to a boil (you may want to increase the heat to medium high). Then reduce the heat to medium-low and cook for 10 to 12 minutes, to thicken the sauce some.
  • Taste the sauce and season with pepper, and more salt (if needed). Add the beans and ¼ cup fresh parsley. Cover the dish and bake for 30 minutes, stirring midway through. Uncover and bake for an additional 10-15 minutes to dry it a little.
    ½ bunch fresh parsley
  • Serve alone or with one of the suggested bases/sides. You can add some finely shredded Parmesan or a crumbled feta or other salty cheese on top if you'd like.

Notes

Serves 6

Nutrition

Calories: 358kcal | Carbohydrates: 67g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 1911mg | Fiber: 19g | Sugar: 17g | Vitamin A: 4974IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 9mg
Nutrition Facts
Mediterranean Tomato Lima Beans
Amount Per Serving
Calories 358 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 837mg36%
Potassium 1911mg55%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 17g19%
Protein 20g40%
Vitamin A 4974IU99%
Vitamin C 24mg29%
Calcium 153mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.