By Mayo Clinic Staff

Dietitian's tip:

Lima beans are an excellent source of plant protein and are also high in fiber.

Number of servings

Serves 8
  1. Low-sodium
  2. Low-fat
  3. Healthy-carb
  4. Gluten-free
  5. High-fiber


  1. 2 pounds fresh lima beans, shelled, or 2 16-ounce packages frozen unsalted lima beans, thawed (about 8 cups total)
  2. 2 tablespoons olive oil, divided
  3. 1 tomato, peeled and seeded, then diced
  4. 1/2 yellow onion, chopped
  5. 3 cloves garlic, minced
  6. 1 bay leaf
  7. 1 1/2 teaspoons chopped fresh thyme
  8. 1/4 teaspoon salt
  9. 1 cup vegetable stock or broth
  10. 2 tablespoons chopped fresh flat-leaf (Italian) parsley


Fill a large saucepan 3/4 full with water and bring to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.

In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes.

Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

Nutritional analysis per serving

Serving size: About 1 cup

  • Total carbohydrate 31 g
  • Dietary fiber 7 g
  • Sodium 120 mg
  • Saturated fat < 1 g
  • Total fat 4 g
  • Trans fat 0 g
  • Cholesterol 1 mg
  • Protein 9 g
  • Monounsaturated fat 3 g
  • Calories 196
  • Added sugars 0 g
  • Total sugars 4 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Dec. 19, 2018