Easy Baked Lima Beans with Tomato and Herb Pesto

Discovering a Mediterranean Comfort Dish

My Favorite is Baked Lima Beans with Tomato and Herb Pesto and I remember the first time I came across this recipe for Baked Lima Beans with Tomato and Herb Pesto. I was exploring Mediterranean dishes, looking for something that was both hearty and healthy. Lima beans are often overlooked, but their creamy texture when baked with tomatoes and herbs is simply irresistible. It felt like I had discovered a hidden gem, one that blended simple ingredients to create a flavorful, comforting meal perfect for a cozy dinner.

A Family Dinner Favorite

The first time I made it, I invited a few friends over for dinner. As the dish baked in the oven, the rich smell of garlic, oregano, and tomatoes filled my kitchen. When I pulled it out, the bubbling tomato sauce and the golden-brown feta cheese on top looked incredible. I sprinkled the fresh herb pesto over the top, and suddenly, it felt like I had transformed an ordinary meal into something special. My friends couldn’t stop talking about how flavorful it was, and ever since, this dish has become a staple at my dinner parties.

Making it Your Own

One of the things I love most about this dish is how versatile it is. While I usually stick to lima beans, I’ve experimented with different beans like cannellini or Great Northern, and they work just as well. And if you’re out of feta, swapping in goat cheese or ricotta salata still gives it that delicious, creamy texture. The herb pesto adds a fresh and vibrant kick, and I sometimes mix in basil or thyme for a different twist. It’s the kind of recipe that invites you to make it your own, based on whatever you have on hand.

A Dish That Warms the Heart

Every time I make Baked Lima Beans with Tomato and Herb Pesto, I’m reminded of why it’s become a favorite in my kitchen. It’s not just about the flavors—it’s about the feeling it gives me, of warmth and comfort. Whether it’s for a family dinner, a gathering with friends, or just a quiet night at home, this dish never fails to impress. It’s healthy, hearty, and full of Mediterranean charm—everything I love about home-cooked meals.

Chef’s Notes-Baked Lima Beans with Tomato and Herb Pesto

• Make sure to soak the dried lima beans overnight. This reduces the cooking time and helps the beans cook more evenly. If you’re short on time, you can quick-soak by boiling them for 2 minutes and then letting them sit for an hour.
• Don’t rush the beans! Simmering them gently ensures they stay tender without falling apart. Keep an eye on the water level to prevent them from drying out.
• For deeper flavor, you can let the tomato sauce simmer longer. This allows the flavors to concentrate, and the sauce becomes thicker and richer. Adding a splash of red wine or balsamic vinegar can also enhance the sauce’s depth.
• Make the herb pesto fresh to keep the vibrant flavor intact. If you don’t have a food processor, finely chop the herbs by hand and mix with olive oil. A mortar and pestle will give a more rustic texture, which works beautifully in this dish.
• To ensure crispy, golden breadcrumbs, watch them closely as they toast. They can go from golden to burnt quickly! For extra flavor, try adding a pinch of garlic powder or paprika to the breadcrumbs.
• This dish pairs perfectly with a green salad or crusty bread. You can also serve it as a side with roasted lamb or chicken for a Mediterranean-style dinner.
• You can prepare the beans, sauce, and pesto ahead of time. Assemble the dish just before baking for a stress-free meal.

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Baked Lima Beans with Tomato and Herb Pesto

5.0 from 1 vote

Course: Main CourseCuisine: Greek, MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

3

hours 

Calories

450

kcal

Resting Time

10

minutes

Total time

3

hours 

30

minutes

Dive into the delightful flavors of Baked Lima Beans with Tomato and Herb Pesto! This dish is a symphony of tender beans, rich tomato sauce, and a vibrant herb pesto that will make your taste buds dance. Perfect for a cozy dinner or a special occasion, this recipe is both comforting and sophisticated. Get ready to impress your family and friends with this easy-to-follow, delicious meal!

Ingredients

• Beans and Sauce

• 1 pound dried large lima beans, soaked overnight and drained

• 5 tablespoons olive oil, divided

• 1 medium yellow onion, finely chopped

• 1 clove garlic, minced

• 1 can (14-16 ounces) diced tomatoes

• 2 tablespoons fresh oregano, chopped

• Kosher salt to taste

• 1 cup crumbled feta cheese

• 2 cups fresh breadcrumbs

• Herb Pesto

• 1/4 cup plus 2 tablespoons olive oil

• 2 tablespoons fresh oregano, chopped

• 2 tablespoons fresh parsley, chopped

• 1 small clove garlic, minced

• Kosher salt to taste

Directions

• In a large saucepan, cover the soaked lima beans with water and bring to a boil. Reduce heat and simmer until tender but firm, about 2.5 hours. Add water as needed to keep beans submerged. Season with salt and let stand for 5 minutes before draining.
• Heat 3 tablespoons of olive oil in a medium saucepan over medium-low heat. Sauté the chopped onion and minced garlic until softened, about 8 minutes.
• Top the baked beans with toasted breadcrumbs and dollop with herb pesto before serving.

Equipment

• chef’s knife
• cutting board
• large saucepan
• medium saucepan
• mini food processor
• baking dish
• large skillet

Nutrition Facts

• Calories: 450kcal
• Fat: 20g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 600mg
• Potassium: 800mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 6g
• Protein: 15g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 20mg
• Iron: 25mg

FAQ- Baked Lima Beans with Tomato and Herb Pesto

Can I use canned beans instead of dried?

Yes, you can use canned lima beans to save time. Simply drain and rinse the beans, then add them directly to the tomato sauce. Reduce the cooking time accordingly since canned beans are already tender.

Can I make this dish vegan?

Absolutely! Just omit the feta cheese or replace it with a vegan cheese alternative. You can also boost flavor with nutritional yeast in the herb pesto and breadcrumb topping.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the dish in the oven or microwave. Add a fresh dollop of pesto before serving to refresh the flavors.

Can I freeze the baked lima beans?

Yes, this dish freezes well. Freeze the beans and sauce (without the breadcrumbs) in a freezer-safe container for up to 3 months. When ready to serve, defrost and bake with fresh breadcrumbs and pesto.

What’s a good substitute for lima beans?

If you can’t find lima beans, Cannellini or Great Northern beans are excellent substitutes. They have a similar creamy texture that works well in this recipe.