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Buttery Garlic Lima Beans

Lima beans recipe transforms humble legumes into a creamy, satisfying side dish that works for weeknight dinners and holiday gatherings alike. With butter, garlic, and fresh herbs, these tender beans become comfort food at its finest.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound frozen lima beans about 3 cups
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 cup chicken broth or vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large pot for cooking beans
  • Colander for draining
  • Large skillet or saute pan
  • Wooden spoon for stirring
  • Chef's knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil over high heat. Add the frozen lima beans directly from the freezer without thawing.
  2. Cook for 8 to 10 minutes until the beans are tender but still hold their shape. Salting the cooking water seasons the beans from the inside out.
  3. Drain the cooked lima beans thoroughly in a colander. Shake the colander gently to remove excess water. Set the drained beans aside.
  4. Heat a large skillet over medium heat and add the butter. Let it melt completely, swirling the pan to coat the bottom evenly.
  5. Add the minced garlic to the melted butter and cook for 45 to 60 seconds, stirring constantly, until the garlic becomes fragrant and just barely golden.
  6. Pour in the chicken broth, then add the fresh thyme, salt, and black pepper. Stir everything together to combine.
  7. Add the drained lima beans to the skillet and stir gently to coat them with the butter and broth mixture. Bring the liquid to a simmer over medium heat.
  8. Let the beans cook in the broth for 4 to 5 minutes, stirring occasionally, until the liquid reduces by about half.
  9. Remove the skillet from heat and stir in the fresh lemon juice. Add the chopped parsley and toss everything together.
  10. Taste the lima beans and adjust the seasoning as needed with more salt, pepper, or lemon juice. Serve immediately while hot.

Notes

Don't skip draining the beans thoroughly after boiling. Excess water dilutes the butter sauce and creates a watery, bland dish instead of the rich, coating consistency you want. Use frozen beans instead of canned for better texture and flavor control. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.