A Great Bean For Amazing Weeknight Meals

They are higher in protein and lower in sodium than chickpeas, and lima beans have a nice neutral flavor.

Baked lima beans

This lima bean dish is an easy weeknight meal or a weekend treat. You might not see lima beans in the canned form at your supermarket. You might instead see butter beans which lima beans are often called.

You're more likely to find large white or baby lima beans in the dried goods section of your local store. Preparing dried beans is not as complicated as it may seem. Great meals await for those with a little patience and perseverance.

If you're going to cook a bean meal during the week, start by soaking the beans in double the amount of water overnight. When you're ready to cook them, put a pot on the stove and cover the beans with water up to an inch and a half above the top of the beans, bring to a boil and simmer until soft. About 20 to 25 minutes.

This dish is accentuated by the Mediterranean flavors of thyme and oregano. I used fresh herbs from my garden, tossing in a bit more than the recipe asked for to great affect.

I have a secret ingredient for tomato based dishes: I always add 2 tablespoons of Jar Goods tomato sauce. The flavor of their sauce can't be beat and takes away the wateriness of tomato dishes for richer, fuller flavor.

Original recipe Holy Cow Vegan

Baked Lima Beans with Thyme And Oregano
(serves 5) 

  • 1 pound (2 cups) dry lima beans
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups tomato sauce + 2 freshly chopped medium tomatoes
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • Salt and ground black pepper to taste


Place the dried lima beans in a large pot and cover with an inch of water. Bring the water to a boil, cover, and let the beans simmer for 20-25 minutes or until the beans are tender, but not mushy. 

Preheat the oven to 350 degrees Fahrenheit.

Drain and place the beans in a separate container. Next, heat the oil, add the onions and garlic. Add salt and pepper to taste. Saut√© for 3-4 minutes until the onions soften without browning.

Mix in the thyme and oregano, then add the tomatoes and sauce. Stir well to mix and bring to a boil.

Add the lima beans and combine.  

Transfer the contents of the pot to a baking dish and spread out in an even layer.

Bake uncovered for 60 minutes or until the top is slightly crusty. Sprinkle on feta cheese or enjoy without.

For this dish I used Napa Valley EVOO and Jar Goods tomato sauce. Shop cooking essentials on Treatmo iOS App