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Lima bean stew in rosemary butter sauce

Lima Bean Stew with Rosemary Butter Sauce

Perfectly stewed lima beans in a rich rosemary butter sauce with mushrooms and minced leafy greens
Prep Time 6 hrs 5 mins
Cook Time 15 mins
Total Time 6 hrs 20 mins
Course Entree
Cuisine European
Servings 4


  • Instant pot


  • 3 cups dry lima beans
  • 1 medium onion diced
  • 2 cloves minced garlic
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tomato sliced
  • 1 cup diced mushrooms (baby bella, shiitake etc,)
  • 1 tsp rosemary minced
  • 1 cup kale or spinach leaves finely sliced
  • 1/2 cup fresh parsley minced


Prepare the beans

  • Soak the 3 cups of dry beans overnight (6-8 hours).
  • Drain and rinse.

Instant Pot cooking

  • 1 part bean to 3 part water. Pressure cook for 5-7 minutes. Allow the pressure to be released naturally for 15 minutes, then push to complete the release. Drain and set aside.

Stove-Top cooking

  • Pour water over beans, bring to a high boil, then reduce to a low boil for 20 minutes, then simmer for an hour or until cooked. Drain and rinse in cold water to stop the cooking.

Make rosemary oil

  • In a small pan, heat up 3 tbsp of olive oil with 1 tbsp of minced dried rosemary and 1/2 tsp of sea salt over medium heat.
  • Cook for 3-5 minutes making sure to stir often. Remove from heat. Set aside

Make the stew

  • Heat up the diced onion and garlic in the olive oil.
  • Add 2 tbsp of soy sauce, the diced mushroom, and cook until most of the water has evaporated.
  • Add the sliced of tomato, lima beans, rosemary-infused oil and greens, gently coating the vegetables.
  • Simmer for a few minutes covered. Top with fresh parsley.
  • Serve with your favorite bread or some rice.
Keyword bean stew
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