Lima Beans In Roasted Tomatoes

Lima beans in roasted tomatoes is an easy and healthy recipe. You can serve this dish as side dish or as a main meal. Lima beans have a delicate flavour, and they don’t overpower other flavours. And, this legume is delicious and when slowly stewed in tomatoes can even resemble potatoes.

For this recipe, I used dried Lima beans, which is smaller than the Lima Beans in the can. I prefer the large ones, but I’m trying to stay away from canned foods.

Lima Beans

Benefits of Lima Beans

Butter or Lima beans, whichever name you prefer, are like other pulses, rich in dietary fiber. Research has shown that most legumes help with irregular glucose metabolism, such as people with diabetes. What this means is that blood sugar does not rise as high after eating beans when compared to eating other foods. In particular to Lima beans, these offer us an incredible source of fiber and protein. Just a single cup serving gives you more than 50% of your recommended daily fiber intake – and this is great for your digestive health.

Now let’s get started with the Lima Beans In Roasted Tomatoes Recipe.


Prep Time: 1 hour 30 mins Cooking Time: 1 hour Serves: 4

Ingredient List
  • 1 cup of dried Lima Beans (preference for more beans and less tomato, cook 1 and 1//2 cups of dried Lima Beans)
  • 1 small potato, optional
  • 1 can of roasted tomatoes
  • 1 Italian Stewing tomato
  • 1/4 cup of Organic Beef Broth, optional
  • Pinch of fresh or dried rosemary and oregano herbs
  • Salt and pepper to taste


Lima Beans Cooking In Roasted Tomatoes

  1. Add 4 cups of water, bring to a boil. Add 1 cup of dried Lima Beans, lower the heat. Cook the beans until almost tender. Or, follow the directions on the package. Do not add salt to the water. Once cooked, drain the Lima beans from the water and place the beans aside.
  2. Add vegetable oil to a large pan, once hot add the diced Italian tomato and can of roasted tomatoes. Gently stir, mixing the two tomatoes together. (5 minutes)
  3. Add the cooked Lima Beans, small potato, beef broth, rosemary, and oregano. Lower the heat to a slow simmer. (45 minutes) Add salt and pepper to taste.
  4. Serve warm with fresh sourdough bread.


Cooks Notes:
  • I added one cup of dried beans and felt that the recipe could have used more Lima beans. When I plan on cooking this recipe again, I’ll add another half a cup of the beans.
  • You can also add chopped spinach or kale to this recipe.