Lima Beans

Makes 6 servings; ¾ cup each serving

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  • 1 Tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 bag frozen onions, carrots, and celery (10-12 ounces)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 1/3 cups chicken or vegetable broth, low-sodium
  • 1 bag frozen lima beans (10-12 ounces)


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Heat oil in medium to large pot over medium-high heat.
  3. Peel and mince garlic.
  4. Add minced garlic, paprika, pepper, and frozen blend to the pot and stir while vegetables cook to tender, about 3 minutes.
  5. Add broth to the pot and bring to a boil.
  6. Add frozen lima beans to the pot and gently stir until broth returns to a boil. Then reduce heat to a simmer, cover, and cook until beans are tender, about 20 minutes.
  7. Refrigerate leftovers within 2 hours. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.