Welcome to Tasty Tidbits, your go-to guide for making the most out of shelf-stable foods like canned goods, whole grains, and dry beans, including lima beans. Brought to you by Live Well Alabama, each edition highlights a pantry staple, sharing nutrition facts, easy storage tips, simple prep ideas, and creative recipes. Whether you’re stocking up or stretching your grocery budget, Tasty Tidbits will help you turn shelf-stable ingredients into delicious, nutritious meals.

Nutrition Nuggets        

• High in fiber, promoting healthy digestion and heart health.
• Provide carbohydrates for energy.
• Low-fat source of protein to build strong muscles and bones.
• Contain manganese, a mineral that supports metabolism.

How to Store

• Keep canned beans in a cool, dry cabinet or pantry.
• Unopened canned beans last up to 3 years past the package’s code date.*
• Store dry beans in an airtight container.
• Dry beans last up to 1 year past the package’s code date.

*Code date indicates the date the product was sealed or packaged.

How to Prepare

• Canned beans
  • Drain, rinse, and use immediately.
  • Heat in the microwave, on the stove, or add to soups and stews.
• Dry beans
  • Soak overnight.
  • Boil in fresh water until tender.
• Frozen beans
  • Cook on the stove or microwave in water.

How to Enjoy

• Serve with herbs and spices as a side dish.
• Add to succotash, soups, or salads.

Did You Know? Lima beans were first cultivated more than 5,000 years ago and were popular in both the Aztec and Incan cultures.

Recipes 

Easy Stovetop Lima Beans

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 15-ounce can lima beans, drained and rinsed
• 1 cup reduced-sodium vegetable broth
• Optional: dried thyme, paprika, smoked paprika, or cayenne pepper

Directions

• In a medium pot, heat olive oil over medium heat. 
• Add onion. Cook for 5 minutes, stirring frequently.
• Add garlic. Cook for 15 seconds, stirring frequently.
• Add lima beans, broth, and optional seasonings. Bring to boil. 
• Reduce heat.
• Simmer for 15 to 20 minutes, until liquid is reduced, stirring occasionally.

Mediterranean Lima Beans

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cloves garlic, minced
• 2 15-ounce cans lima beans, drained and rinsed
• 1 1/2 cups reduced-sodium vegetable broth
• 2 lemons, juiced
• Optional: fresh dill, fresh parsley, or green onion

Directions

• In a large skillet, heat oil over medium high heat.
• Add red pepper flakes, cumin, paprika, and garlic. Cook for 30 seconds to 1 minutes, stirring frequently.
• Add lima beans and reduced-sodium vegetable broth. Bring to a boil.
• Reduce heat to low. Simmer for 5 to 10 minutes until lima beans are warm.
• Remove from heat.
• Stir in lemon juice and optional herbs if desired.

Succotash

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup zucchini, chopped
• 1 15-ounce can corn, drained and rinsed
• 1 15-ounce can lima beans, drained and rinsed
• Optional additions and seasonings: bell pepper, tomato, peas, sage, basil, oregano, pepper, or garlic powder

Directions

• In a medium pot, heat olive oil over medium heat.
• Add onion and zucchini. Cook approximately 5 minutes until softened.
• Add corn and lima beans. Cook approximately 5 minutes until headed thoroughly.
• Add additional raw vegetables or seasonings, if desired.

Learn More

For more Tasty Tidbits, visit www.LiveWellAlabama.com.

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