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Creamy Lima Beans
Creamy Lima Beans
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 - 18 Servings 1x
Ingredients
Scale
- 6 cups dried small lima beans (baby lima or butterbeans)
- 27 cups water, plus more as needed
- 6 bay leaves
- 3 tablespoons extra-virgin olive oil
- 3/8 teaspoon plus 1 1/2 teaspoons sea salt
- 1 1/2 cups finely chopped yellow onion (optional)
- Freshly ground black pepper (optional)
Instructions
- Place the dried beans in a bowl; cover with water by 2 inches and let soak overnight.
- Drain the beans and transfer to a heavy pot or Dutch oven. Add the 9 cups of water, the bay leaves, oil and 1/8 teaspoon salt. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
- Reduce the heat to medium-low. Partially cover and cook for 2 to 2 1/2 hours, stirring occasionally and adjusting the heat as needed so the mixture is bubbling steadily. The beans should become quite creamy and should begin to break down, with a thickened broth. Discard the bay leaves, and stir in the remaining 1/2 teaspoon salt.
- Serve the beans with their broth, garnished with the chopped onion and the pepper, if using.
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