Soul-Food Vegan "Butter Beans" (Lima Beans)

These beans are cooked low and slow to achieve a rich, creamy, and smoky flavor profile without any meat or dairy.

INGREDIENTS

Beans & Liquids

• 1 lb Dried Large Lima Beans or Baby Lima Beans (Butter Beans)
• 6 cups Vegetable Broth (Low Sodium)
• 2 cups Water (plus more as needed)
• 1 Tbsp Bragg's Soy-Free Coconut Aminos or Simple Truth Organic™ Coconut Aminos All-Purpose Seasoning Sauce

Aromatics & Fat

• 2 Tbsp Olive Oil or  Vegan Butter
• 1 large Red Onion, chopped
• 2 stalks Celery, chopped
• 1/4 Red, Yellow, Orange, & Green Bell Peppers each, chopped
• 4 cloves Garlic, minced

Smoky Flavor & Seasoning

• 1 Tbsp Smoked Paprika
• 1 tsp Dried Thyme
• 1 tsp garlic powder
• 1tsp onion powder
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper or Red Pepper Flakes (optional, for heat)
• 1/2 tsp Hickory Liquid Smoke (start with 1/4 tsp if unsure)
• 1 Bay Leaf
• Salt (to taste, added after cooking)

INSTRUCTIONS

STEP 1: PREP & AROMATICS

1. Prep Beans: Rinse and sort the dried lima beans, discarding any debris. (Optional but recommended: Soak beans in cold water overnight, then drain and rinse before cooking to reduce cooking time).
2. Sauté Aromatics: In a large Dutch oven or soup pot, heat the oil/vegan butter over medium heat. Add the chopped onion, celery, and bell peppers. Sauté for 8-10 minutes until the vegetables are very soft and translucent.
3. Add Garlic & Spices: Stir in the minced garlic, smoked paprika, thyme, black pepper, onion powder, garlic powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

STEP 2: SLOW SIMMER

1. Add Liquids & Flavor: Add the sorted lima beans, vegetable broth, water, liquid aminos, and the bay leaf to the pot.
2. Boil & Reduce: Bring the mixture to a boil over high heat, then immediately reduce the heat to a low simmer. The liquid should cover the beans; add more water if necessary.
3. Simmer Low & Slow: Cover the pot tightly and simmer for 1 and a half to 2 and a half hours, or until the beans are tender and creamy. (Baby limas cook faster than large limas). Check every 30 minutes, stirring gently and adding more water/broth as needed to keep the beans covered.
4. Create Creaminess: During the last 30 minutes of cooking, stir the beans more frequently and gently mash a few against the side of the pot. This releases starch and creates the thick, rich, creamy sauce.

STEP 3: FINISH & SERVE

1. Remove & Adjust: Remove and discard the bay leaf. Stir in the hickory liquid smoke.
2. Final Seasoning: Taste the beans and adjust the seasonings as needed. Add salt to taste (remember bouillon adds salt, so wait until the end), and adjust pepper or heat as desired.
3. Serve: Serve hot with vegan cornbread or over rice. Enjoy!