Lima beans (often called "butter beans") have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish, which comes together quickly enough for a weeknight but has plenty of down-home flavor to feel like a proper Sunday supper.

Key Ingredients & Substitutions

Baby lima beans. Frozen baby limas work perfectly here — just be sure they're completely thawed before cooking so they cook evenly and don't cool down the pot too much.
Ripe, juicy tomatoes. These form the base of the sauce — the riper the better for maximum flavor; canned diced tomatoes work well out of season and actually simplify the recipe.
Onion and garlic. The aromatic base that gives the dish its savory backbone before the tomatoes go in — don't skip sauteing them until they're truly softened.
Fresh parsley and basil. Stirred in at the end, these bring brightness to the dish — don't skimp on the basil, since it's a defining flavor here and dried basil is a poor substitute.
Cayenne or red pepper flakes. Just a pinch adds a gentle warmth without overpowering the dish, true to the Creole influence.

Variations

Swap the beans. Edamame (fresh green soybeans) makes a fun, non-traditional twist in place of lima beans.
Serve it as a main. Spoon over hot cooked rice for a heartier, main-dish meal instead of a side.
Add smokiness. A little smoked paprika stirred in with the thyme adds depth reminiscent of a traditional smoked-meat seasoning.
Add bell pepper and celery. Along with the onion, this rounds out the dish into a proper Creole "holy trinity" base.
Make it spicier. A diced jalapeño sauteed with the onion adds real heat rather than just background warmth.

Tips for the Best Southern Lima Beans

Fully thaw the lima beans first. This helps them cook evenly and absorb the sauce rather than staying icy in the center and diluting the sauce as they thaw mid-cook.
Cook the onion until golden. This builds a flavorful base before the tomatoes go in — don't rush this step, since a pale, undercooked onion tastes raw and sharp.
Add fresh herbs at the end. Stirring in the parsley and basil last keeps their flavor bright rather than dulled by prolonged cooking.
Adjust the heat to taste. Start with just a pinch of cayenne and add more if you like it spicier, tasting as you go.
Simmer, don't boil. A gentle simmer lets the tomatoes break down into a proper sauce without scorching or overcooking the beans.

Make Ahead & Storage

This dish keeps well in the refrigerator for up to 4 days, and the flavor deepens as it sits, much like a good stew. It also freezes well for up to 2 months — thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if it's thickened up.

How to Serve

Serve on its own as a side dish, or spoon over hot cooked rice for a satisfying main dish.

Recipe

Vegan Southern Lima Beans

4.75 from 4 votes

A Creole-influenced dish of lima beans simmered with tomatoes and lots of fresh herbs — a simple, comforting Southern classic.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 5

Ingredients

1 ½ tablespoons olive or other neutral vegetable oil
1 medium onion finely chopped
2 cloves garlic minced
1 medium green bell pepper finely chopped
2 cups diced ripe juicy tomatoes
1 16-ounce package frozen baby lima beans completely thawed
½ teaspoon dried thyme
¼ cup chopped fresh parsley
thinly sliced fresh basil as desired, the more the better
cayenne pepper or dried hot red pepper flakes a pinch
salt and freshly ground black pepper to taste
hot cooked rice optional

Instructions

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
Add the tomatoes, lima beans, dried thyme, and ¼ cup water. Cook over medium heat, covered, until the tomatoes have softened and the limas are cooked through, about 8 minutes.
Stir in the fresh herbs and season with cayenne or red pepper flakes, and salt and pepper. Cook over low heat for 5 minutes longer. Serve on its own as a side dish or over rice as a main dish.