Southwest Lima Beans

Savor the bold and vibrant flavors of the Southwest with this hearty Southwest Lima Beans recipe, a true celebration of plant-based comfort food. Tender, creamy lima beans are simmered to perfection in a seasoned broth infused with smoky paprika, zesty chili powder, and aromatic cumin, creating a dish that's bursting with spice and warmth. Colorful bell peppers, sweet corn kernels, and juicy cherry tomatoes bring a medley of textures and a pop of freshness to every bite. Brightened with fresh cilantro and a squeeze of lime, this one-pot recipe is as nourishing as it is delicious. Perfect as a comforting main course or a flavorful side dish, it’s a must-try for anyone looking to elevate simple ingredients into a satisfying Southwest-inspired meal.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 cups dried lima beans
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 0.25 cup cilantro, chopped
• 1 lime, juiced

Directions

Step 1

Rinse the dried lima beans under cold water and remove any debris. Place them in a large bowl, cover with water, and soak for at least 6 hours or overnight. Drain and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced red and green bell peppers to the pot and sauté for another 5 minutes, until slightly softened.

Step 5

Stir in the halved cherry tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to allow the spices to bloom.

Step 6

Pour in the vegetable broth and add the soaked lima beans. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the lima beans are tender.

Step 8

Add the corn kernels to the pot and cook for an additional 10 minutes.

Step 9

Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt or black pepper, if needed.

Step 10

Serve warm as a main dish or side, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2198.5g)

Amount per serving	% Daily Value*
Calories	2339.4

Total Fat 43.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6011.0mg	0%
Total Carbohydrate 394.4g	0%
Dietary Fiber 106.5g	0%
Total Sugars 78.3g
Protein 116.7g	0%

Vitamin D 0IU	0%
Calcium 597.9mg	0%
Iron 41.8mg	0%
Potassium 10429.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.2%

Protein: 19.1%

Carbs: 64.7%