20 Vegetarian Lima Beanrecipes Azzarayvon

jony

-Apr 9, 2026, 12:23 AM

20 vegetarian lima beanrecipes azzarayvon

Packed with protein and bursting with flavor, lima beans are the unsung heroes of vegetarian cooking! Whether you’re craving a cozy stew, a refreshing salad, or a hearty main dish, our roundup of 16 delicious recipes has something to satisfy every palate. Dive into these creative and nutritious ideas that prove healthy eating never has to be boring. Let’s get cooking! Creamy Vegetarian Lima Bean Soup Unleash the cozy vibes with this creamy, dreamy lima bean soup that’s packed with flavor and ready in a flash.

Ingredients - 2 cups dried lima beans (soaked overnight for creaminess) - 1 large onion, diced (yellow for sweetness) - 3 garlic cloves, minced (fresh is best!) - 2 carrots, chopped (adds a hint of natural sweetness) - 4 cups vegetable broth (homemade if you’ve got it) - 1 cup heavy cream (for that luxurious texture) - 2 tbsp extra virgin olive oil (my go-to for sautéing) - 1 tsp smoked paprika (for a subtle smoky depth) - Salt and pepper to taste (don’t skimp!) Instructions - Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes. - Stir in minced garlic and chopped carrots, cooking for another 3 minutes until fragrant. - Drain soaked lima beans and add them to the pot along with vegetable broth. - Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until beans are tender. - Use an immersion blender to puree half the soup for creaminess, leaving some beans whole for texture.

Stir in heavy cream and smoked paprika, then season with salt and pepper. - Simmer for an additional 5 minutes to let flavors meld. Hearty and satisfying, this soup boasts a velvety texture with a smoky undertone. Serve with a drizzle of olive oil and crusty bread for dipping. Spicy Lima Bean and Tomato Stew Y’all, this Spicy Lima Bean and Tomato Stew is the weeknight hero you didn’t know you needed. Bold flavors, minimal fuss, and it’s vegan—boom.

Ingredients - 2 cups dried lima beans (soaked overnight—trust me, it’s worth it) - 1 tbsp extra virgin olive oil (my kitchen staple) - 1 large onion, diced (yellow for sweetness) - 3 garlic cloves, minced (fresh only, please) - 1 can (28 oz) crushed tomatoes (San Marzano if you’re fancy) - 1 tsp smoked paprika (the secret weapon) - 1/2 tsp cayenne pepper (adjust if you’re spice-shy) - 4 cups vegetable broth (homemade or bust) - Salt to taste (I start with 1 tsp) Instructions - Heat olive oil in a large pot over medium heat until shimmering.

Add onion, sauté until translucent, about 5 minutes—stir occasionally. - Toss in garlic, cook for 30 seconds until fragrant—don’t let it burn! - Stir in crushed tomatoes, smoked paprika, and cayenne. Simmer for 10 minutes to meld flavors. - Drain soaked lima beans, add to pot with vegetable broth. Bring to a boil. - Reduce heat to low, cover, simmer for 45 minutes—beans should be tender. - Season with salt, simmer uncovered for 15 more minutes to thicken.

Just like that, you’ve got a stew with creamy beans, a smoky kick, and a tomato base that hugs every spoonful. Serve over quinoa or with crusty bread to sop up the goodness. Garlic Roasted Lima Beans Overlooked but oh-so-satisfying, these garlic roasted lima beans are your next snack obsession. Crispy, garlicky, and downright addictive—they’re the perfect pantry staple upgrade.

Ingredients - 2 cups frozen lima beans (trust me, frozen works wonders here) - 3 tbsp extra virgin olive oil (my go-to for roasting) - 4 garlic cloves, minced (fresh is best, no shortcuts) - 1 tsp sea salt (flaky salt adds a nice crunch) - 1/2 tsp black pepper (freshly ground, please) - 1/2 tsp smoked paprika (for that smoky depth) Instructions - Preheat your oven to 400°F—this ensures a crispy finish.

Toss frozen lima beans with olive oil, minced garlic, salt, pepper, and smoked paprika in a bowl. Pro tip: Let them sit for 5 minutes to thaw slightly for even coating. - Spread the beans in a single layer on a baking sheet. Crowding leads to steaming, not roasting. - Roast for 25-30 minutes, shaking the pan halfway through. Look for golden edges and a slight crunch. - Let cool for 5 minutes—they crisp up even more as they sit.

Fantastically crispy with a creamy interior, these beans are a textural dream. Serve them atop a salad for a protein punch or straight from the pan as a movie-night snack. Lima Bean and Spinach Curry Lima beans and spinach unite in this vibrant curry that’s begging to be scooped up with warm naan. Bold spices and creamy coconut milk make every bite a flavor explosion.

Ingredients - 1 cup dried lima beans (soaked overnight—trust me, it’s worth the wait) - 2 tbsp extra virgin olive oil (my kitchen staple for that rich base) - 1 large onion, diced (the sweeter, the better) - 3 garlic cloves, minced (fresh is best, no compromises) - 1 tbsp ginger, grated (a little zing goes a long way) - 1 can (14 oz) coconut milk (full-fat for that luxurious texture) - 2 cups fresh spinach (packed—it wilts down to nothing) - 1 tbsp curry powder (your favorite blend will do) - 1 tsp turmeric (for that golden glow) - Salt to taste (I start with 1/2 tsp and adjust) Instructions - Drain soaked lima beans and rinse under cold water.

Tip: A quick rinse removes any bitterness. - Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until golden, about 5 minutes. Tip: Don’t rush this—flavors build here. - Stir in curry powder and turmeric, cooking for 1 minute until fragrant. Tip: Blooming spices unlocks their full potential. - Add lima beans and coconut milk. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.

Once beans are tender, fold in spinach until just wilted, about 2 minutes. Season with salt. Serve this curry over steamed rice or with a side of crispy papadums for contrasting textures. The creamy beans and earthy spinach soak up the spices beautifully, making each spoonful a cozy hug. Herbed Lima Bean Salad Here’s a dish that’s as refreshing as a cool breeze on a hot summer day—Herbed Lima Bean Salad.

Packed with vibrant flavors and a crunch that’ll make your taste buds dance, it’s the perfect side or light meal.

Ingredients - 2 cups cooked lima beans (I love them al dente, so don’t overcook!) - 1/4 cup extra virgin olive oil (my go-to for its fruity notes) - 2 tbsp fresh lemon juice (brightens everything up) - 1/2 cup chopped fresh parsley (the more, the merrier) - 1/4 cup chopped fresh dill (for that herby punch) - 1 small red onion, finely diced (for a bit of bite) - Salt to taste (I start with 1/2 tsp and adjust) Instructions - In a large bowl, combine the cooked lima beans, chopped parsley, dill, and diced red onion.

In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified. - Pour the dressing over the lima bean mixture and toss gently to coat every bean evenly. - Season with salt, starting with 1/2 tsp, then taste and adjust as needed. Tip: Always season in layers for the best flavor. - Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Tip: This salad gets better with time, so feel free to make it ahead.

Serve chilled or at room temperature for the best texture. Tip: For an extra crunch, sprinkle with toasted almonds right before serving. Mmm, the herbed lima bean salad is a symphony of textures—creamy beans, crisp onions, and fresh herbs. Try serving it atop a slice of crusty bread or alongside grilled fish for a meal that sings summer. Lima Bean and Mushroom Risotto Dive into this creamy Lima Bean and Mushroom Risotto that’s packed with umami and a satisfying bite.

Perfect for a cozy night in or impressing your foodie friends. Ingredients - 1 cup Arborio rice – the star that makes it creamy. - 4 cups vegetable broth – keep it warm on the stove for best results. - 1 cup lima beans – I love the buttery texture they add. - 2 cups sliced mushrooms – cremini are my go-to for depth. - 1/2 cup grated Parmesan – because more cheese is always better. - 2 tbsp extra virgin olive oil – my kitchen staple.

1 small onion, finely diced – the flavor base. - 2 cloves garlic, minced – for that punchy aroma. - 1/2 tsp salt – just enough to enhance all flavors. - 1/4 tsp black pepper – a little kick never hurt anyone. Instructions - Heat olive oil in a large pan over medium heat until shimmering. - Add onion and garlic, sauté until translucent, about 3 minutes. - Toss in mushrooms, cook until they release their juices, roughly 5 minutes.

Stir in Arborio rice, toast for 2 minutes until slightly golden. - Begin adding warm broth, one ladle at a time, stirring constantly. - Wait until each ladle is absorbed before adding the next – patience is key. - After 15 minutes, mix in lima beans and continue adding broth. - Once rice is al dente and creamy, remove from heat, about 20 minutes total. - Fold in Parmesan, salt, and pepper, let rest for 2 minutes.

Creamy with a hint of nuttiness from the Parmesan, this risotto is a texture dream. Serve it with a drizzle of truffle oil or a sprinkle of fresh herbs for an extra touch of elegance. Lima Bean Hummus Elevate your snack game with this creamy, dreamy Lima Bean Hummus—packed with protein and a twist on the classic.

Ingredients - 2 cups cooked lima beans (I love the buttery texture they bring) - 1/4 cup tahini (go for the good stuff—it makes all the difference) - 3 tbsp extra virgin olive oil (my kitchen staple for richness) - 2 cloves garlic (minced, because fresh is best) - 1 lemon (juiced, about 3 tbsp—zest it first for extra flavor) - 1 tsp cumin (toasted and ground for a warm kick) - 1/2 tsp salt (I use sea salt for a cleaner taste) - 2-3 tbsp water (as needed to thin—filtered is my preference) Instructions - In a food processor, combine the lima beans, tahini, olive oil, garlic, lemon juice, cumin, and salt.

Blend on high for 1 minute, then scrape down the sides with a spatula to ensure everything mixes evenly. - With the processor running, slowly add water, 1 tbsp at a time, until the hummus reaches your desired consistency. Tip: The hummus will thicken in the fridge, so aim for slightly thinner than you’d like. - Taste and adjust seasoning, adding more salt or lemon juice if needed. Tip: A pinch of smoked paprika can add a nice depth here.

Transfer to a serving bowl, drizzle with olive oil, and sprinkle with any desired toppings. Tip: Toasted sesame seeds or a swirl of harissa make great garnishes. Get ready to dip into something special—this hummus is smooth with a nutty backbone from the lima beans, perfect with crunchy veggies or as a spread on toast. Great for meal prep, it keeps the flavors fresh for up to a week.

Lima Bean and Avocado Wrap Veg out with this Lima Bean and Avocado Wrap—packed with creamy textures and a fresh kick that’ll make your taste buds dance. Perfect for a quick lunch or a fuss-free dinner, it’s a no-cook wonder that comes together in minutes.

Ingredients - 1 cup cooked lima beans (I love the buttery texture of these, straight from the fridge) - 1 ripe avocado (go for one that’s just soft to the touch) - 2 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity punch) - 1 tbsp lime juice (freshly squeezed, please—bottled just doesn’t hit the same) - 1/2 tsp salt (I use sea salt for that extra crunch) - 1/4 tsp black pepper (freshly ground is my mantra) - 2 large whole wheat tortillas (warmed up for 10 seconds in the microwave to make them pliable) - 1/2 cup shredded lettuce (for that crisp contrast) - 1/4 cup diced red onion (soak in cold water for 5 minutes if you’re not into the sharp bite) Instructions - In a medium bowl, mash the avocado with a fork until smooth but slightly chunky.

Add the lima beans, olive oil, lime juice, salt, and black pepper to the bowl. Mix gently to combine—keep some bean texture for bite. - Lay the tortillas flat on a clean surface. Divide the lima bean and avocado mixture evenly between them, spreading it out in the center. - Top each with shredded lettuce and diced red onion, piling them high for maximum crunch. - Fold the sides of the tortillas in, then roll tightly from the bottom up, tucking the ingredients in as you go.

Slice each wrap in half diagonally for a pretty presentation, or keep whole if you’re on the go. Serve these wraps immediately to enjoy the contrast of the creamy filling against the crisp veggies. For an extra kick, drizzle with hot sauce or add a sprinkle of feta cheese. Either way, it’s a flavor-packed handheld that’s as satisfying as it is simple. Lima Bean and Sweet Potato Mash Yum! This Lima Bean and Sweet Potato Mash is your next comfort food obsession.

Creamy, sweet, and packed with protein, it’s a bowl of cozy that’s surprisingly easy to whip up. Ingredients - 2 cups cooked lima beans (I love the buttery texture of these) - 1 large sweet potato, peeled and cubed (about 2 cups) - 2 tbsp extra virgin olive oil (my go-to for richness) - 1/2 cup vegetable broth (warm it up for better absorption) - 1 tsp garlic powder (for that kick) - Salt to taste (I start with 1/4 tsp and adjust) Instructions - Preheat your oven to 400°F.

Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet. - Roast for 25 minutes, flipping halfway, until they’re golden and fork-tender. Tip: Don’t overcrowd the pan for even roasting. - While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the lima beans and garlic powder, sautéing for 3 minutes until fragrant. - Transfer the roasted sweet potatoes and sautéed lima beans to a food processor. Add the warm vegetable broth.

Tip: Adding broth gradually helps control the mash’s consistency. - Blend until smooth, scraping down the sides as needed. Taste and adjust salt if necessary. Tip: For extra creaminess, blend a bit longer. Great texture meets great flavor in this mash—silky smooth with a hint of sweetness from the potatoes. Serve it as a hearty side, or get creative by using it as a spread on toast or a base for grain bowls.

Lima Bean and Kale Stir Fry Packed with protein and greens, this Lima Bean and Kale Stir Fry turns humble ingredients into a weeknight hero. Grab your skillet—it’s time to level up your veggie game.

Ingredients - 2 cups frozen lima beans (no need to thaw, they cook perfectly from frozen) - 4 cups kale, stems removed and leaves torn (I love the texture of curly kale here) - 2 tbsp extra virgin olive oil (my go-to for its fruity punch) - 3 garlic cloves, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch) - 1/2 tsp red pepper flakes (adjust to kick it up or down) - Salt to taste (I start with 1/4 tsp and adjust) Instructions - Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant—don’t let it burn! - Toss in the lima beans, spreading them in an even layer. Let them sit for 2 minutes to get a slight char, then stir. - Add the kale in batches, wilting each addition before adding more. This ensures even cooking. - Season with salt, then stir-fry for another 3 minutes until the kale is bright green and tender-crisp.

Tip: If the pan gets too dry, a splash of water helps steam the kale perfectly. - Tip: Taste a lima bean to check for doneness—it should be tender but not mushy. - Tip: For a citrusy zing, finish with a squeeze of lemon juice off the heat. Delightfully hearty with a slight crunch, this stir-fry pairs amazingly with quinoa or tucked into a warm pita. The lima beans soak up all the garlicky goodness, making each bite a flavor bomb.

Lima Bean and Corn Salad Nailing the perfect summer side? This Lima Bean and Corn Salad is your go-to. Crisp, fresh, and loaded with texture, it’s a crowd-pleaser that’s as easy as it is delicious.

Ingredients - 2 cups cooked lima beans (I love them slightly al dente for that perfect bite) - 1 cup fresh corn kernels (straight off the cob screams summer) - 1/4 cup diced red onion (soak in ice water for 10 mins to mellow the bite) - 1/4 cup extra virgin olive oil (my go-to for its fruity punch) - 2 tbsp apple cider vinegar (for a tangy kick) - 1 tsp honey (just a drizzle to balance the acidity) - Salt and freshly ground black pepper (to taste, but don’t skimp) - 1/4 cup chopped cilantro (stems and all for extra flavor) Instructions - In a large bowl, combine the lima beans, corn, and red onion.

Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl until emulsified. - Pour the dressing over the salad and toss gently to coat every nook and cranny. - Let the salad sit for at least 15 minutes at room temperature to let the flavors marry. - Right before serving, fold in the chopped cilantro for a fresh, herby lift. Unbelievably fresh, this salad is a textural dream with creamy beans, crunchy corn, and a dressing that’s bright and just sweet enough.

Serve it atop grilled fish or alongside smoky BBQ for a summer meal that’s anything but basic. Lima Bean and Quinoa Bowl Just when you thought healthy couldn’t be hearty, this Lima Bean and Quinoa Bowl proves you wrong. Packed with protein and flavor, it’s a meal that keeps you full and fueled.

Ingredients - 1 cup quinoa (I always rinse mine for a fluffier finish) - 2 cups water (cold, straight from the tap) - 1 cup cooked lima beans (canned works, but I love the texture of home-cooked) - 2 tbsp extra virgin olive oil (my go-to for its fruity punch) - 1 clove garlic, minced (fresh is non-negotiable here) - 1/2 tsp salt (I use sea salt for its clean taste) - 1/4 tsp black pepper (freshly ground makes all the difference) - 1 tbsp lemon juice (for that bright, tangy kick) - 1/4 cup chopped parsley (flat-leaf, because it’s more aromatic) Instructions - Rinse the quinoa under cold water until the water runs clear to remove any bitterness.

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat. - Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key. - After 15 minutes, remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork. - While the quinoa cooks, heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

In a large bowl, combine the cooked quinoa, lima beans, sautéed garlic, salt, pepper, lemon juice, and parsley. Mix well. Tip: Letting it sit for 5 minutes before serving allows the flavors to meld. - Taste and adjust seasoning if necessary. Tip: A dash more lemon juice can really lift the dish if it feels flat. With its creamy lima beans and fluffy quinoa, this bowl is a texture dream. The lemon and garlic bring a zesty brightness that makes it anything but boring.

Try topping with avocado slices for an extra layer of richness. Lima Bean and Tomato Pasta Unlock the secret to a pantry-friendly pasta that’s bursting with flavor and texture. This Lima Bean and Tomato Pasta is your next weeknight hero—quick, nutritious, and downright delicious.

Ingredients - 8 oz pasta (I swear by whole wheat for extra bite) - 2 tbsp extra virgin olive oil (the good stuff makes all the difference) - 3 garlic cloves, minced (fresh is non-negotiable here) - 1 can (15 oz) lima beans, drained and rinsed (trust me, they’re the star) - 1 can (14.5 oz) diced tomatoes (fire-roasted add a smoky kick) - 1/2 tsp red pepper flakes (adjust to light up your taste buds) - Salt (I use sea salt for a cleaner taste) - Fresh basil, torn (for that Instagram-worthy finish) Instructions - Boil pasta in salted water until al dente, 9-11 minutes.

Reserve 1/2 cup pasta water before draining. - Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 30 seconds—don’t let it burn! - Toss in lima beans and diced tomatoes. Simmer for 5 minutes, stirring occasionally, to let flavors marry. - Add drained pasta to the skillet. Pour in reserved pasta water, 1/4 cup at a time, until the sauce clings to the pasta. - Season with salt to perfection. Garnish with fresh basil right before serving.

The pasta boasts a creamy texture from the lima beans, with a tangy tomato base that’s subtly spicy. Serve it with a sprinkle of vegan parm or alongside crusty bread to sop up the sauce. Lima Bean and Zucchini Fritters Ready to shake up your snack game? These Lima Bean and Zucchini Fritters are crispy, savory, and ridiculously easy to whip up. Perfect for those ‘what do I do with these veggies?’ moments.

Ingredients - 1 cup cooked lima beans (I love the creaminess they add) - 1 medium zucchini, grated (squeeze out the excess moisture for crispier fritters) - 1/2 cup all-purpose flour (for that perfect bind) - 1 large egg (room temp blends better) - 2 tbsp extra virgin olive oil (my go-to for frying) - 1/2 tsp salt (just enough to enhance the flavors) - 1/4 tsp black pepper (a little kick never hurt anyone) Instructions - In a large bowl, mash the lima beans with a fork until mostly smooth but slightly chunky.

Add the grated zucchini, flour, egg, salt, and pepper to the bowl. Mix until well combined. - Heat the olive oil in a non-stick skillet over medium heat (350°F is ideal). - Form the mixture into small patties, about 2 inches in diameter. Carefully place them in the hot oil. - Fry for 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan—work in batches if needed. - Transfer the fritters to a paper towel-lined plate to drain any excess oil.

You’ll love the crispy edges and tender centers of these fritters. Serve them with a dollop of Greek yogurt or a squeeze of lemon for an extra zing. Yes, they’re that good—perfect for dipping, topping, or just devouring straight off the plate. Lima Bean and Carrot Soup Zesty and wholesome, this Lima Bean and Carrot Soup is your next kitchen obsession. Blend creamy lima beans with sweet carrots for a bowl that’s both comforting and vibrant.

Ingredients - 1 cup dried lima beans (soaked overnight for creaminess) - 2 cups carrots, diced (go for organic if you can—they’re sweeter) - 1 tbsp extra virgin olive oil (my go-to for depth) - 4 cups vegetable broth (homemade kicks it up a notch) - 1 tsp cumin (toast it first for a smoky punch) - Salt (I swear by Himalayan pink for its minerals) Instructions - Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.

Add diced carrots, sautéing until they start to soften, roughly 5 minutes. Tip: Don’t rush this step; caramelization equals flavor. - Stir in cumin, letting it toast for 30 seconds until fragrant. This unlocks its full potential. - Drain lima beans, add to the pot along with vegetable broth. Bring to a boil. - Reduce heat to low, simmer uncovered for 45 minutes. Beans should be tender but not mushy. Tip: Skim off any foam for a clearer soup. - Season with salt, starting with 1/2 tsp and adjusting.

Tip: Always taste as you go—it’s the secret to balanced flavors. - Blend half the soup for creaminess, leaving some texture. Or go all in for silky smooth. Silky with a hint of crunch, this soup is a texture dream. Serve with a drizzle of olive oil and crusty bread for dipping, or top with crispy chickpeas for a fun twist. Lima Bean and Beetroot Burger Hungry for a burger that packs a punch and a pop of color?

This Lima Bean and Beetroot Burger is your ticket to a meal that’s as nutritious as it is Instagram-worthy. Let’s dive in.

Ingredients - 1 cup cooked lima beans (I love the creaminess they bring) - 1 medium beetroot, grated (about 1 cup, for that vibrant hue) - 1/2 cup breadcrumbs (gluten-free works great here too) - 1 tbsp extra virgin olive oil (my kitchen staple) - 1 tsp smoked paprika (for a subtle kick) - 1/2 tsp salt (I always go for sea salt) - 1 egg, room temperature (binds everything beautifully) Instructions - Preheat your oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, mash the lima beans until mostly smooth but some chunks remain for texture. - Add the grated beetroot, breadcrumbs, olive oil, smoked paprika, salt, and egg to the bowl. Mix until well combined. Tip: Wear gloves to avoid pink hands! - Form the mixture into 4 equal-sized patties. Place them on the prepared baking sheet. Tip: Make them slightly thinner in the center to ensure even cooking. - Bake for 25 minutes, flipping halfway through, until the edges are crispy.

Tip: For extra crispiness, broil for the last 2 minutes. Unbelievably juicy with a satisfying crunch, these burgers are a feast for the senses. Serve them on a toasted bun with avocado slices and a drizzle of tahini for an extra layer of flavor. Conclusion Delightful as they are nutritious, these 16 vegetarian lima bean recipes offer a treasure trove of flavors to explore. Perfect for home cooks seeking healthy, hearty meals, each dish promises to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below!

And if you found this roundup inspiring, don’t forget to share the love on Pinterest. Happy cooking!

20 Vegetarian Lima Beanrecipes Azzarayvon

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