We’ve always been huge fans of lima beans and rice, a hearty dish that brings comfort to the table with its simple yet flavorful combo. Originating from Southern US traditions, it’s a budget-friendly staple that packs protein and fiber into every bite.
Our take on this classic makes it even easier to whip up at home, perfect for busy weeknights or family gatherings. Let’s dive into why this recipe has earned a spot in our kitchen rotation.
Ingredients
To bring our comforting Lima Beans and Rice recipe to life, we focus on fresh, nutrient-rich ingredients that highlight its Southern roots and provide essential protein and fiber for a wholesome meal.
Main Ingredients
- 1 cup dried lima beans, soaked overnight in water to ensure they cook evenly and retain their creamy texture
- 1 cup long-grain white rice, rinsed under cold water to remove excess starch for fluffy results
- 1 medium onion, diced finely for building a flavorful base
- 2 cloves garlic, minced to add aromatic depth and enhance the dish’s savory profile
- 1 bell pepper (preferably green), chopped to introduce a subtle crunch and vibrant color
- 2 cups vegetable or chicken broth, low-sodium for a balanced flavor that complements the beans’ natural earthiness
- 1 bay leaf, whole to infuse subtle herbal notes without overpowering the simplicity
Seasonings and Additions
- 1 teaspoon salt, adjusted to taste for enhancing the natural flavors of the beans and rice
- ½ teaspoon black pepper, freshly ground for a mild kick that ties the dish together
- 1 teaspoon dried thyme, for its earthy undertones that evoke traditional Southern cooking
- 2 tablespoons olive oil, used for sautéing to add a rich gloss and prevent sticking
| Nutrient | Per Serving (1 cup) | Daily Value (%) |
|---|---|---|
| Protein | 15g | 30% |
| Fiber | 8g | 32% |
| Calories | 250 | 13% |
Equipment Needed
To prepare our Lima Beans and Rice recipe efficiently, we rely on a few essential tools that streamline the process from soaking beans to simmering the final dish. These items ensure accuracy and ease, especially when dealing with dried lima beans and fresh vegetables like onion, garlic, and bell pepper.
- Large Pot: A 4- to 6-quart heavy-bottomed pot is ideal for cooking the lima beans and rice together. This allows for even heat distribution and prevents sticking during the simmering phase.
- Cutting Board and Sharp Knife: Use a sturdy cutting board paired with a sharp chef’s knife to chop the onion, garlic, and bell pepper precisely. Proper prep here enhances the dish’s flavor profile and saves time.
- Measuring Cups and Spoons: Essential for accurately measuring ingredients like 2 cups of dried lima beans and 1 cup of long-grain white rice. We recommend stainless steel sets for durability and precision in our routine preparations.
- Strainer or Colander: A fine-mesh strainer helps rinse and drain the lima beans after soaking, removing any impurities for a cleaner, more flavorful result.
- Wooden Spoon or Spatula: Perfect for stirring the mixture while it cooks, ensuring the rice and beans combine evenly with seasonings like salt, black pepper, and thyme. This tool minimizes scratching on your pot and promotes even cooking.
With these tools on hand, we can transition smoothly from gathering ingredients to executing the steps, making our Lima Beans and Rice a hassle-free, nutritious meal.
Instructions
Now that we have our ingredients and equipment prepared, let’s walk through the simple steps to create our flavorful Lima Beans and Rice dish. We’ll focus on precise techniques to deliver a comforting meal packed with protein and fiber.
Prep
Before cooking, we gather and prepare our ingredients for efficiency. Start by rinsing 1 cup of dried lima beans under cold water in a strainer to remove any debris, then soak them in a bowl of water for at least 8 hours or overnight—this step ensures the beans cook evenly and develop a creamy texture.
Next, we chop the vegetables: dice 1 medium onion, mince 2 cloves of garlic, and slice 1 bell pepper into 1/2-inch pieces for optimal flavor release. Measure out 1 cup of long-grain white rice and rinse it briefly under cold water to remove excess starch, preventing a gummy consistency. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to create our seasoning blend—these herbs and spices will infuse the dish with an aromatic, earthy essence that evokes Southern traditions.
Cook
With our ingredients prepped, we move to the stove to build layers of flavor. In a 4- to 6-quart heavy-bottomed pot, heat 2 tablespoons of oil over medium heat, then add the diced onion, minced garlic, and sliced bell pepper. Sauté for 5 minutes until they soften and release a fragrant, sweet aroma that fills the kitchen.
Add the soaked and drained lima beans along with 4 cups of broth to the pot, stirring in our seasoning blend for even distribution. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the beans are tender yet firm—test by pressing one between your fingers for the perfect bite. Stir in the rinsed rice, cover again, and cook for an additional 20 minutes, ensuring the rice absorbs the flavors and achieves a fluffy texture without sticking to the pot.
Assemble
Once cooking is complete, we combine everything for a cohesive finish. Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to meld, creating a hearty mixture where the lima beans offer a buttery softness and the rice provides a light, airy contrast.
| Nutrient | Amount per Serving |
|---|---|
| Protein | 15g |
| Fiber | 8g |
Make-Ahead Tips
As we perfect our Lima Beans and Rice recipe, making it ahead not only saves time on busy days but also allows the flavors to deepen and meld for an even more comforting meal. We recommend these practical strategies to streamline your preparation while preserving the dish’s butter-soft lima beans and fluffy rice texture.
Prepping Ingredients in Advance
To get a head start, we suggest preparing components the night before or early in the day:
- Rinse and soak the lima beans: Place 1 cup of dried lima beans in a bowl, cover with water, and soak for 8-12 hours. Drain and store in an airtight container in the refrigerator. This step ensures the beans cook evenly and reduces overall cooking time.
- Chop vegetables: Dice 1 onion, 2 garlic cloves, and 1 bell pepper, then store them in a sealed bag or container in the fridge. Freshly prepped veggies maintain their crispness and enhance the sautéed aroma when you’re ready to cook.
- Mix seasonings: Combine 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon thyme in a small bowl or jar. Keep it handy to sprinkle in during cooking, saving you from last-minute measuring.
Cooking and Storing the Full Dish
For full make-ahead convenience, we can prepare the entire Lima Beans and Rice dish up to 3 days in advance:
- Follow our step-by-step instructions to cook the dish completely, allowing it to cool to room temperature.
- Transfer the cooled mixture to an airtight container and refrigerate. This helps the flavors intensify, turning the lima beans even creamier and the rice more infused with savory broth.
- When reheating, use a pot on the stove over medium heat, adding a splash of broth or water to restore moisture. Stir gently until heated through, which takes about 10-15 minutes, ensuring the dish retains its hearty, wholesome appeal.
If you’re planning for a larger gathering, our Lima Beans and Rice freezes beautifully. Here’s a quick breakdown of storage options in a markdown table for easy reference:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 3 days | Store in shallow containers for even cooling and quick reheating. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers to avoid freezer burn; thaw overnight in the fridge before reheating. |
By incorporating these tips, we make our Lima Beans and Rice a versatile staple that’s ready whenever you need a nutritious, satisfying meal.
Conclusion
We’ve loved sharing this lima beans and rice recipe with you. It’s a simple way to bring wholesome, comforting meals into our kitchens.
This dish proves that nutritious eating doesn’t have to be complicated or time-consuming.
Give it a try and make it your own—we’re confident it’ll become a favorite in your routine too.
Frequently Asked Questions
What is lima beans and rice?
Lima beans and rice is a comforting, budget-friendly dish from Southern US traditions. It features tender lima beans cooked with fluffy rice, onions, garlic, bell peppers, and seasonings for a hearty meal. This simple recipe offers a nutritious balance of protein and fiber, making it ideal for busy weeknights or family gatherings.
What are the nutritional benefits of lima beans and rice?
This dish provides about 15g of protein and 8g of fiber per serving, supporting muscle health and digestion. It’s rich in essential nutrients from lima beans, like vitamins and minerals, while rice adds energy-boosting carbs. As a wholesome, plant-based option, it’s great for balanced diets and can help with weight management when eaten in moderation.
What ingredients are needed for lima beans and rice?
You’ll need dried lima beans, long-grain white rice, onion, garlic, bell pepper, broth, and seasonings like salt, black pepper, and thyme. These simple ingredients create a flavorful, nutritious meal. Prep time is minimal, making it easy for everyday cooking.
What equipment is required to make this dish?
Essential tools include a 4- to 6-quart heavy-bottomed pot for even cooking, a cutting board and sharp knife for chopping veggies, measuring cups and spoons for accuracy, a strainer or colander for rinsing beans, and a wooden spoon or spatula for stirring. These basics ensure a smooth, hassle-free preparation.
How do I prepare lima beans and rice?
Start by rinsing and soaking lima beans, then chop vegetables and mix seasonings. Sauté onions, garlic, and bell pepper in a pot, add beans and broth, and simmer until tender. Stir in rice, cover, and cook until fluffy. Let it rest to blend flavors, resulting in a buttery, hearty dish ready in about an hour.
Can I make lima beans and rice ahead of time?
Yes, prep ingredients like soaking beans and chopping veggies in advance to save time. You can fully cook the dish up to three days ahead, store it in the fridge, and reheat with a splash of broth to keep it moist. This makes it perfect for meal planning and busy schedules.
How should I store and reheat lima beans and rice?
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. To reheat, warm on the stovetop or in the microwave with a little broth or water to maintain moisture and flavor. Always check for freshness before eating.