Hearty Lima Bean & Tomato Stew
A cozy, rustic stew where creamy lima beans melt into a rich, tangy tomato broth. Slow-simmered with aromatic vegetables and herbs, this one-pot meal is deeply comforting and surprisingly hearty. Serve with crusty bread for a satisfying dinner.
For 4 servings
- prep
Soak and drain the lima beans.
If using the quick-soak method, cover beans with water by 2 inches in a pot. Bring to a rolling boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse. If soaked overnight, simply drain and rinse.
- saute · ~9 min
Sauté the mirepoix vegetables.
1.Heat olive oil in a Dutch oven over medium heat.2.Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened (6-8 min).3.Stir in minced garlic and cook until fragrant (1 min).TIPDon't rush the softening — the vegetables should be tender and the onion translucent before moving on. - saute · ~2 min
Bloom the tomato paste and spices.
1.Add tomato paste and smoked paprika to the pot.2.Stir constantly and cook until the paste darkens to a brick-red color and smells sweet (2 min).TIPBrowning the tomato paste caramelizes its sugars and deepens the stew's flavor. - mix
Add tomatoes, beans, liquids, and herbs.
1.Pour in the diced fresh tomatoes and stir, scraping up any brown bits from the bottom of the pot.2.Add the drained lima beans, water, bay leaves, and dried thyme.3.Stir in the salt and bring everything to a boil. - simmer · ~45 min
Simmer the stew until beans are creamy and tender.
Reduce heat to low, cover with a lid slightly ajar, and let simmer gently. Stir occasionally. Cook until the lima beans are completely tender and the stew has thickened, about 35 to 45 minutes. If it gets too thick, add a splash of water.
TIPTaste a bean to check for doneness — it should be creamy all the way through with no chalkiness. - mix
Finish with lemon, pepper, and adjust seasoning.
1.Remove the bay leaves and discard.2.Stir in the lemon juice and freshly ground black pepper.3.Taste and adjust salt if needed.TIPThe lemon juice brightens all the flavors — don't skip it. Add it off the heat for the brightest taste. - serve
Garnish with fresh parsley and serve hot.
Ladle into warm bowls, scatter generously with fresh chopped parsley, and serve with crusty bread or over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak dried lima beans overnight for even, creamy tenderness.
- 2Sauté the mirepoix until fully softened to build a sweet flavor base.
- 3Bloom tomato paste until brick-red to caramelize sugars and deepen flavor.
- 4Add lemon juice off the heat to brighten the stew without dulling acidity.
- 5Taste a bean for doneness — it should be creamy with no chalky center.
- 6Leftovers thicken overnight; thin with a splash of water or broth when reheating.
Adapt it for your goals.
Vegan
This stew is already vegan; confirm by using only plant-based staples as written.
smoky spicySmoky-spicy
Add 1/2 tsp smoked paprika and a pinch of cayenne or chipotle powder for a smoky, spicy kick that complements the tomato base.
herb swapHerb-swap
Replace dried thyme with 2 tsp fresh rosemary or oregano for a different aromatic profile that pairs well with beans.
tomato freeTomato-free
Omit fresh tomatoes and tomato paste, add 1 extra cup of vegetable broth and 1 tbsp miso paste for umami, creating a lighter bean stew.
Why this is on our healthy list.
Rich in Plant Protein
Lima beans provide a solid source of plant-based protein, making this stew a filling main dish that supports muscle health.
High in Dietary Fiber
Both lima beans and vegetables supply fiber that aids digestion and helps maintain steady energy levels.
Packed with Vitamins
Carrots, tomatoes, and parsley contribute vitamin A and vitamin C, supporting immune function and skin health.
Low in Saturated Fat
This stew uses only a small amount of olive oil for cooking, keeping it heart-friendly and low in unhealthy fats.
Frequently asked questions
Yes. Use about 4 cups of cooked or canned beans, add them after the tomatoes have simmered for 15 minutes, then cook just 10-15 minutes more to thicken.
