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Baby Lima Beans with Garlic and Cilantro

Tasty dish using frozen baby lima beans

Baby Lima Beans with Garlic and Cilantro. A favorite Middle Eastern vegetarian dish of mine that is fast to make and even quicker to eat. Served warm or cold, the lima beans are packed in flavor from the olive oil, garlic and cilantro. Sop up with bread, make as a side dish or simply eat as is with a drizzle of good yogurt and some pomegranate.


  • 1LB (454g) of defrosted baby lima beans

  • 1 onion chopped

  • 5 tablespoons of EVOO

  • 6 cloves garlic pressed

  • 1/3 cup chopped cilantro

  • 1/4 teaspoon all spice

  • 1/4 teaspoon cinnamon

  • 1/2 vegetable bullion

  • 1/4 teaspoon cumin

  • 1/4 teaspoon coriander

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup water or vegetable stock

How To:

In a medium sized saucepan, and on medium heat, sauté the onions and bullion in the olive oil until lightly golden. Add all of the spices and mix for a couple of minutes. Add the pressed garlic and stir. Add the beans right after and mix them well for a couple more minutes. Add half the cilantro to the beans and leave the rest to garnish once the beans are cooked. Add the water or broth and cover and cook on low-medium heat for 30-40 minutes, or until the beans are cooked through. Drizzle with some more good extra virgin olive oil when ready to eat! Greek yougurt optional.

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