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    Home » Whipped Lima Beans

    January 26, 2017 Holiday

    Whipped Lima Beans

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    A fancy holiday side dish turned weeknight staple: whipped lima beans are healthier and BETTER than boring ol' mashed potatoes.

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    Whipped Lima Beans

    This recipe is inspired by a whipped lima bean recipe I had at a family Christmas years ago that I instantly fell in love with.  My version is a little lighter than the original I had ( and VEGAN, y'all ), because not every day is Christmas and I love whipped lima beans so much that I wanted to be able to have them any day of the week without the guilt of butter.

    Whipped Lima Beans

    And you know what? I don't even miss the butter.  Instead, I use the starchy water from the beans to whip them into a mashed-potato style texture that is creamy and decadent with zero guilt.

    Don't have lima beans where you are? You can definitely use butter beans to make this a mashed butter bean dish instead! Just as delicious. Creamy butter beans are the perfect sub here.

    Whipped Lima Beans

    You should know this is my MOST requested recipe from friends.  You should also know it's one of my personal favorite recipes.

    I cook a lot.  A LOT.  But this whipped lima bean recipe soldiers on as one of my absolute favorites of all time.

    Whipped Lima Beans

    If you're wondering what to serve with whipped lima beans, the answer is easy: anything that would go with mashed potatoes... sooooo, pretty much anything.

    I've served them with filet mignon on Valentine's Day, along side a rotisserie chicken grabbed from the store on the way home, and they are an amazing accompaniment to my Oven Roasted Pork Tenderloin with Mushrooms.

    Whipped Lima Beans

    Oh, and whipped lima beans reheat beautifully, so feel free to double the recipe and eat them all week.

    Whipped Lima Beans

    Whipped Lima Beans

    Simple to make, vibrant on the plate, and flavor to die for; this lima bean side dish is a show-stopper.
    4.43 from 14 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Author: Basil and Bubbly

    Ingredients

    • 4 cups water
    • 1 teaspoon salt
    • 32 oz frozen baby lima beans
    • 4 garlic cloves smashed
    • 2 two tablespoons of fresh rosemary leaves

    Instructions

    • Bring water, garlic, and rosemary to a boil in a large pot.
    • Add lima beans and cook for 18 minutes, or until very soft.
    • Drain, reserving 1 cup of the cooking liquid.
    • Using an immersion blender, process very well, making sure the garlic is completely blended and absorbed into the mixture.
    • Add the reserved cooking liquid a small amount at a time, until the consistency reaches that of a whipped potato. You may not need to use all of the liquid. I like to start with ½ a cup of the liquid, and add it in ¼ cup increments, usually totaling no more than 1 cup.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

     

    Whipped Lima Beans
    « Chicken Salad Chick
    Coconut Macaroons »

    Reader Interactions

    Comments

    1. Alicia Ogard says

      February 23, 2018 at 12:32 am

      Hi there! I was wondering if I could use dried rosemary? Rosemary is not really in season right now. Also, I cannot wait to try to this recipe! I have never cooked with Lima beans before and I cannot say I have every ate them either.

      Reply
    2. jena says

      January 14, 2018 at 6:11 pm

      What if u have lima beans from a can?

      Reply
      • basilandbubbly says

        January 15, 2018 at 8:54 am

        I don't think it would be a great choice to use lima beans in a can, as the flavor in this recipe comes from cooking the rosemary and garlic with the lima beans. Canned lima beans are already cooked ( I think - I haven't had them before but I'd imagine they are ), so I don't know how you'd infuse that flavor into them.

        Reply
      • Erienne Sanders says

        June 17, 2018 at 11:55 pm

        You can use can beans, you just sautee them in the garlic and rosemary. Save the water in the can to add while whipping. I have made them while camping. Takes about 10 mins.

        Reply
    3. Veronica P says

      March 07, 2017 at 12:30 am

      4 stars
      I made this recipe tonight and we absolutely loved it! Simple yet phenomenal!

      Reply
      • basilandbubbly says

        March 08, 2017 at 8:42 am

        I'm so happy to hear that! It's one of my favorites

        Reply
    4. Lynn D. says

      March 05, 2017 at 7:18 pm

      I can vouch for this recipe. I have been making mashed limas for years. I do add a tablespoon of olive oil though. I use basil in the summer.

      Reply
      • basilandbubbly says

        March 08, 2017 at 8:42 am

        Oh, I'll have to try the basil ( naturally, haha! )! Thank you for the tip

        Reply

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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