Skip to main content

Lima Beans Stewed with Jalapeños

I wish I could take credit for this dish; however, it is one of Stephen’s creations over at The Obsessive Chef.  I’ve been following his blog for a long while and I can tell you he has created many unique dishes.   Stephen previously lived in Denver where Tucker Shaw, food editor for the Denver Post, lauded the obsessive home cook and his food blog.  Be sure to check out his novel blog!

My favorite vegetable might just be lima beans but, it wasn’t always so:  Growing up, Mom had many dinner parties and this particular evening, one guest at the dinner table, a couple of years older than myself, caught my attention.  All I remember of the evening is her chowing down on Mom’s lima beans.  I was mesmerized as I thought this was one of the worst veggies on earth and, how could she stand eating those disgusting things?

Some time later, Mom served us lima beans for dinner and I was baited, remembering Carols’ devouring them.  A taste led to a serving of them and I’ve never turned them down since.  Then I graduated to Mom’s succotash at Thanksgiving time.  

I usually just cook lima beans in a little water and serve with salt and pepper so this recipe of Stephen’s intrigued me since I knew I would’ve never considered adding jalapeño peppers to the beans.  It was delicious ~ Bill and I both liked it.  The jalapeños added a little fire and stewing them in chicken broth added rich flavor.  I used a fresh jalapeño pepper, nice and spicy; no cilantro here though.  I still haven’t learned to like that!

Here’s Stephen’s recipe:

Lima Beans Stewed with Jalapeños

1 Tbs butter
1 Tbs olive oil
1 16 oz bag frozen limas, thaw them
1/2 cup chicken stock
6 oz can jalapeños (I used 1 fresh, chopped)
salt and pepper to taste
cilantro for garnish
hot sauce for garnish (optional)

This is super easy. Heat the butter and oil Add the beans and stock and cook at a low simmer for 20 minutes. Add the jalapeños, salt and pepper and continue to simmer for 10 more minutes. Serve up with cilantro and hot sauce. This is true comfort food.

Thanks, Stephen!  This is a keeper for sure!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!


  1. I'm excited to try this. I love limas but my husband finds them too bland. This should perk up his taste buds!


  2. Nice job, Stephen has a great recipe there and you aced it!

  3. I love beans so this is one on our menu for sure. Thanks. Diane

  4. I love Stephen's blog too! Living in New Mexico, I have to try any recipe that has peppers in it. I am sure we will love this!

  5. Pam, I am flattered that you not only made my recipe but gave me such a lovely mention in the blog.

  6. I am not a big fan of lima beans...too pasty or something (it must be a texture issue) :D But I am not one to not try things I don't like again. I have learned to like brussels sprouts and beets by roasting them, of course drizzled with some good flavorful stuff! I will have to try lima beans this way...who knows I might change my mind!

  7. Pam, Love Lima beans! Adding Jalapenos and chicken stock will kick it up a notch for sure... You may not have come up with this recipe, but you get credit for bringing it to my attention! Thanks and Take Care, Big Daddy Dave

  8. innovative dish I haven't had like this Pam

  9. I have to try this. I Love limas and never thought of adding heat to them.(I Love heat!)

  10. Bonnie, this should do the job then!

    Claudia, thanks! They're good!

    Diane, this is so easy and definitely spices up the beans!

    Linda, I envy you with living in the land of peppers!

    Stephen, it is a pleasure! Thanks so much for being creative with the limas!

    Lyndsey, I think our tastes change after a while so here's hoping you try this and savor it!

    Dave, thanks! Glad you're a lima bean fan also! I thought it was a pretty unique way to cook limas and hoped others would like it. They're spicy delicious!

    Pam, give it a try! It's different, easy and yummy!

    Janie, the same here! I think I could've added even more of the peppers! Hope you try it!

  11. Lima Beans are SO GOOD! These must have a nice pizazz. I'll be using this recipe. :)

  12. Judy, I agree! Hope you like it!

  13. I saw this on his site too... they look fantastic!

    Those chile rellenos down below have me drooling!

  14. Lovely idea, we love them here too but I'd never have thought to prepare them like this. Bookmarked!

  15. Oh wow! I wouldn't have thought of that either. Love all that pretty green! I love the Mexican kick you're on with the jalapenos in the lima beans and chiles rellenos! Can I come over? ;)


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews