Real Recipes From Real Home Cooks ®

lima beans with artichoke and cumin

Recipe by
Lori L (JostLori)
San Diego

This is a Spanish recipe called Habas A La Andaluza - or Andalusian Lima Beans. They're of Moorish origin, due to the Arab occupation of Spain that lasted over 800 years. The beauty of this dish is that it can be a delicious side (without the eggs), or a main dish with the addition of the eggs.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For lima beans with artichoke and cumin

  • 1 Tbsp
    olive oil
  • 2 1/4 Tbsp
    chopped onion
  • 2 clove
    garlic, minced
  • 1 sm
    tomato, chopped (about 2 oz)
  • 1 lb
    lima beans
  • 4
    artichoke hearts, halved (not marinated)
  • 3/4 c
  • 1
    bay leaf
  • 2 Tbsp
    italian parsley, minced
  • 1 pinch
  • 1/2 tsp
    ground cumin
  • salt & pepper
  • 4
    eggs (optional)

How To Make lima beans with artichoke and cumin

  • 1
    Heat the olive oil in a skillet. Saute the onion and garlic until the onion is translucent. Add the tomato and cook 5 minutes.
  • 2
    Stir in the remaining ingredients EXCEPT the eggs. Cover the pan and cook until the vegetables are tender, about 10 minutes.
  • 3
    USING THE OPTIONAL EGGS: When the veggies are almost tender, crack the eggs and slide them whole, one by one, into the pan over the vegetables. Cover and cook another 5 minutes, or until the eggs are set to your liking.

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