Vegan Southern Lima Beans
A Creole-influenced dish of lima beans simmered with tomatoes and lots of fresh herbs — a simple, comforting Southern classic.
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Servings:
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.
Notes
A non-traditional twist on this dish would be to use edamame (fresh green soybeans) in place of the baby lima beans.
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