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Creamy Garlic Herb Lima Beans

A comforting Southern-inspired side dish featuring tender lima beans simmered in a savory garlic-herb broth until creamy and irresistible.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound dried lima beans sorted and rinsed
  • 4 cups chicken broth or vegetable broth
  • 2 cups water
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped for garnish

Method
 

  1. Spread dried lima beans on a baking sheet, remove any debris, then rinse well under cold running water.
  2. Optional quick-soak: Place beans in a large pot, cover with 3 inches of water, bring to a boil for 2 minutes, remove from heat, cover, and let stand 1 hour. Drain and rinse.
  3. Melt butter in a Dutch oven or heavy pot over medium heat.
  4. Add diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
  5. Stir in minced garlic, dried thyme, and smoked paprika; cook 30 seconds until fragrant.
  6. Add drained lima beans, chicken broth, water, and bay leaf. Stir, then increase heat to bring the mixture to a boil.
  7. Reduce heat to low, cover, and simmer gently for 35–45 minutes, stirring occasionally, until beans are creamy and tender.
  8. Remove bay leaf. Taste and season with salt and black pepper; stir in an extra tablespoon of butter if desired for added richness.
  9. Transfer beans to a serving bowl, garnish with chopped fresh parsley, and serve hot.

Notes

For extra creaminess, mash about one-quarter of the beans against the side of the pot before serving. The dish can be prepared up to 3 days ahead; flavors deepen as it rests. Store leftovers refrigerated for up to 5 days or freeze for 3 months.