Lima Beans with Artichoke and Cumin

Lima Beans With Artichoke And Cumin

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Lori Loucas


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.


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10 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2 1/4 Tbsp
    chopped onion
  • 2 clove
    garlic, minced
  • 1 small
    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.

Printable Recipe Card

About Lima Beans with Artichoke and Cumin

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Spanish

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