Type what you have

Ingredients

• ✓ baby lima bean
• cooking spray
• onion
• chicken broth
• water

Instructions

1. 1 Spray a large saucepan with cooking spray and heat over medium heat. Add onion to the hot pan and sauté until translucent, about 5 minutes. Pour in chicken broth and bring to a boil.
2. 2 Add lima beans and enough water just to cover. Return to a boil, then reduce the heat to low, cover, and simmer until beans are tender, about 30 minutes.

By SharonB13

Ingredients

• ✓ baby lima bean
• ground turkey
• red bell pepper
• green bell pepper
• onion
• water
• taco sauce
• taco seasoning mix
• corn

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
2. 2 Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

By Sharlene Cervantes

Ingredients

• ✓ baby lima bean
• water
• onion
• ham bone
• ham
• water
• cajun seasoning
• black pepper
• garlic salt
• cayenne pepper

Instructions

1. 1 Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
2. 2 Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

By mammak

Ingredients

• ✓ baby lima bean
• potato
• onion
• garlic
• cream of celery soup
• corn
• chicken broth
• white wine
• chicken broth
• lemon pepper seasoning
• cod
• whitefish fillet
• tomato
• nonfat dry milk powder
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
3. 3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. 4 Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
5. 5 Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ baby lima bean
• butter
• beef stew meat
• tomato
• tomato
• green chile
• okra
• corn kernel
• potato

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add beef; quickly brown on all sides. Add stewed tomatoes, tomatoes with chiles, okra, lima beans, and corn. Bring to a boil, then reduce heat to medium; simmer for 1 hour.
2. 2 Add potatoes; simmer until beef is very tender, about 30 minutes more.

By KIMMYKIM1

Ingredients

• ✓ baby lima bean
• sesame seed
• olive oil
• black pepper
• salt
• turmeric
• honey
• garlic
• water
• lemon juice
• tahini
• beet
• red cabbage
• avocado
• zucchini
• kosher salt
• cauliflower riced veggies
• olive oil

Instructions

1. 1 Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
2. 2 Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
3. 3 Cook lima beans according to package directions. Rinse with cold water.
4. 4 Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
5. 5 For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

By Green Giant

Ingredients

• ✓ baby lima bean
• bacon
• onion
• water
• salt
• black pepper
• sweet corn
• heavy cream
• thyme
• chive

Instructions

1. 1 Cook and stir bacon in a Dutch oven over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2. 2 Pour off all but 2 tablespoons bacon drippings. Add onion; sauté in drippings until tender, about 5 minutes. Add lima beans, water, salt, and pepper; bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer and cook until vegetables are fully cooked and cream doesn't pool, about 5 minutes more. (Can be refrigerated at this point for up to 2 days ahead.)
3. 3 Stir bacon and chives into warm succotash to serve.

By Allrecipes Member

Ingredients

• ✓ baby lima bean
• vegetable oil
• tomato sauce
• water
• white sugar
• beef top round steak
• all-purpose flour
• salt
• pepper
• long grain rice
• water

Instructions

1. 1 Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the lima beans, and cook until wrinkled, about 10 minutes. Pour tomato sauce over the beans and stir in 2 cups of water and sugar. Cover and simmer over low heat for 45 minutes.
2. 2 Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown steaks on each side, then pour in just enough water to cover. Place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. Spoon some of the liquid into a cup or small bowl and mix with flour until smooth. Return to the pan and simmer until gravy has thickened. Season with salt and pepper to taste.
3. 3 Combine the rice and 4 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender.
4. 4 To serve, spoon rice onto plates. Top with steak and gravy then top with lima bean sauce.

By HDunlap

Ingredients

• ✓ baby lima bean
• chicken breast
• yellow onion
• potato
• baby carrot
• tomato
• coconut milk
• chicken broth
• cumin
• curry powder
• salt
• pepper
• hot sauce
• parsley
• cilantro

Instructions

1. 1 Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ baby lima bean
• tomato
• russet potato
• chicken broth
• onion
• worcestershire sauce
• apple cider vinegar
• ketchup
• red pepper flakes
• chicken breast
• seasoned salt
• thyme
• black pepper
• corn
• okra
• pork

Instructions

1. 1 Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and pepper flakes in a multi-functional pressure cooker (such as Instant Pot). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Transfer chicken to a plate; cool. Add corn, lima beans, and okra to the pot; stir to combine.
4. 4 Remove and discard chicken skin and bones; shred meat and return it to the pot. Add pork to the pot. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 15 minutes and cook until vegetables are heated through. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Ross Iversen McLeod

Ingredients

• ✓ baby lima bean
• olive oil
• butter
• yellow onion
• salt
• black pepper
• red bell pepper
• jalapeno pepper
• garlic
• tomato
• cumin
• cayenne pepper
• zucchini
• green bean
• water
• corn

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
2. 2 Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

By John Mitzewich

Ingredients

• ✓ baby lima bean
• salt
• garlic
• basil
• italian seasoning
• olive oil
• almond oil
• balsamic vinegar
• mozzarella cheese
• scallion
• tomato
• almond
• black pepper
• salt
• water
• chicken bouillon granules
• quinoa
• water

Instructions

1. 1 Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan.
2. 2 Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
3. 3 Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes.
4. 4 Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
5. 5 Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.

By suzyk

Ingredients

• ✓ baby lima bean
• lemon juice
• pepper
• salt
• hot sauce
• thyme
• imitation crab meat
• pea
• tomato
• mixed vegetable
• chicken broth
• mushroom
• celery
• garlic
• onion
• olive oil
• lemon juice
• pepper
• salt
• olive oil
• beet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
3. 3 Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
4. 4 Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.

By Lyndal Khaw Nichols