Lemon Garlic Lima Beans


  • 1 pound dried lima beans
  • 2 bay leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional chopped fresh parsley


Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain.
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next six ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley. Yield: 6 servings.


Eat these as a warm salad, or pulse them in a food processor for a hummus-like dip.

From Taste of Home Magazine.

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