Lima Beans with Artichokes and Sun-Dried Tomatoes

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I helped move my brother back to New Orleans a week or so ago. After we finished unpacking, we went out for tapas. My family likes to joke that when I eat with them it’s my big chance to eat meat, or seafood in this case. But, as I reminded them, it’s good to eat vegetables too, so we ordered a lima bean dish. My dad and brother dutifully ate the lima beans. They’re not picky; they were just more excited about the seafood, and we had a nice discussion about the dish’s seasoning.

I attempted to recreate the dish today. While I’m not sure I actually hit on the seasoning that was in the beans, the end result is awesome anyway. Creamy smooth beans, with some chew from the sun-dried tomatoes, in a nice garlicky, smokey sauce.

Lima Beans with Artichokes and Sun-Dried Tomatoes

  • 3 cloves garlic, minced
  • ½ medium yellow onion, minced
  • 3 cups frozen baby lima beans
  • 1 cup vegetable broth
  • ½ teaspoon smoked paprika
  • pinch saffron
  • ½ cup julienned sun-dried tomatoes
  • 1 cup quartered artichoke hearts
  • olive oil
  • sea salt (optional)
  1. Heat a large skillet with lid over medium-heat. Film skillet with a generous glug of olive oil. Add the onions and garlic and cook for 3 minutes, until onions are translucent.
  2. Add the lima beans, sun-dried tomatoes, broth, paprika, and saffron. Add a pinch of salt if your broth is unsalted. Stir well, and cover. Reduce heat to medium-low and cook for 20 minutes. 
  3. Add the artichoke hearts, stir, cover and cook for another 10 minutes. Serve.

Serves 4

I choose frozen lima beans, as that seems to be the most surefire way to locate lima beans in a grocery store. If you can get your hands on fresh beans, go for it. I suspect the cooking time will be about the same. Canned beans will not need as long of a cooking time.

This recipe is being shared in Slightly Indulgent Tuesdays, Hearth and Soul HopAllergy Free WednesdaysFull Plate Thursdays, Keep It Real ThursdayWellness WeekendWhole Food Fridays, and Allergy Friendly Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. This looks so good! I love seeing recipes with lima beans, seems like not a lot of people like them!

    • Yeah, they seem to get a bum rap, which has always seemed odd to me. They aren’t that much different from most other beans. I’ve always liked them.

  2. We just had Lima Beans the other evening, I will sure give your recipe a try next time we have them, we just love Lima Beans. Your recipe is awesome! Hope you have a great weekend and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Looks delicious and very healthy! I can’t wait to try it!

    Just wanted to invite you to come link up with Frugal Food Thursday at Frugal Follies! Hope to see you there!

  4. I’ve just discovered you through Diet, Dessert and Dogs and ohgoodgolly I’m just melty at the sight of this recipe! I’ve been craving lima beans like mad (I just made lima bean hummus) and now this…your recipe is perfect! Many thanks. I’m off to explore the rest of your site! :)

    • Well, I don’t think I’ve ever had a person tell me my recipes make them “melty” before. :) I’m glad to see so many lima bean lovers out there. Hope you find more recipes to enjoy!

  5. I’m not that keen on lima beans, but this recipe sounds so good I think I’d like to try them again! I love the artichokes and sun-dried tomatoes as well as the delicious spices you have used. I’ll be featuring your recipe at Hearth and Soul tomorrow :)

  6. I am on an artichoke kick and this dish is speaking to me! :) I love the combination of flavors. I will be featuring this on my H&S Hop highlights tomorrow.

  7. I will try this lima beans recipe today. Many thanks.

  8. This looks yummy! Did you use frozen or canned artichoke hearts? Thanks!

  9. I made this recipe over the weekend. I enjoyed the lima beans very much! Unfortunately the brand of artichokes I bought was kinda gross. I will definitely make this recipe again and will buy another brand of artichokes, or skip them altogether.

    I am so thankful to have found your website. I assumed going wheat-free was going to be much harder than it has been; however, just being more mindful and actively seeking out recipes like the ones you share has made it much easier than I anticipated to be gluten-free. Thanks so much!

    • That’s unfortunate about the artichokes, but glad to hear overall it was good. This is definitely one of my favorite recipes on the site.

  10. Did you use freeze dried sun dried tomatoes. Or the kind from jar, packed in oil, like from Trader Joes?

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