Ingredients:

  • 1 cup Hanover baby lima beans (dry)
  • 4 cups water (for soaking)
  • 2 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt, to taste (about ½ teaspoon)
  • Freshly ground black pepper, to taste (about ¼ teaspoon)
  • Juice of half a lemon
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Soak the Beans: Place the dry Hanover baby lima beans in a large bowl. Cover them with about four cups of water and let them soak overnight or for at least six hours.
  2. Drain and Rinse: After soaking, drain the beans and rinse them under cold running water.
  3. Cook the Beans: In a medium saucepan, add the soaked beans along with two cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat to maintain a simmer. Cook covered for about 20–25 minutes until tender but not mushy.
  4. Sauté Aromatics: While your beans are cooking, heat olive oil in another skillet over medium heat. Add chopped onions and sauté for about five minutes until they become translucent. Add minced garlic and cook for an additional minute until fragrant.
  5. Combine Everything: Once the lima beans are cooked through, gently drain any excess liquid from them if necessary. Add cooked lima beans into the skillet with sautéed onions and garlic. Stir in thyme, oregano, salt, black pepper, and lemon juice. Mix well so that all ingredients are combined evenly.
  6. Serve: Remove from heat and garnish with fresh parsley or chives if desired. Serve warm as a side dish or main course.