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Staff Lima beans

Fèves De Lima Du Staff 2

One of our favourite staff lunch! Lima beans have a melt-in-your-mouth texture which makes them perfect for simmered dishes. Serve in soups, or in a tomato-based dishes such as this one.


  • 4 medium onions
  • ½ cup olive oil
  • 3 Tbsp tomato paste
  • 1 medium tomato
  • 3 Tbsp pulse and beans ''staff'' spice blend, ground
  • 3 cups cooked Lima beans
  • 1 cup parsley OR cilantro
  • 4 garlic cloves
  • Black pepper to taste


  1. 1

    Cut the onions into 1-inch cubes.

  2. 2

    Heat a pot on medium. Pour in oil and lightly brown the onions, stirring occasionally, for 5 – 6 minutes.

  3. 3

    Incorporate the tomato paste and stir until the oil reddens.

  4. 4

    Peel the tomato, if desired. Chop and add to the pot with the salt and spices.

  5. 5

    Simmer for 2 more minutes, then pour the Lima beans with enough of their cooking liquid or water, to cover the contents.

  6. 6

    Bring to a boil. Cover and let simmer slowly for twenty minutes or so.

  7. 7

    Chop the garlic and parsley and add to the pan once the beans begin to soften. Taste and adjust for salt and pepper if needed.