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Vegetarian, Americas

Lima bean stew with rice

Lima bean stew with rice is a vegetarian Peruvian dish for 4, ready in 50 minutes, rated easy, at €1.70 per serving. Big white beans simmer in a garlic tomato sauce with cumin and chili until the sauce turns thick and almost jammy. The trick is to stir gently so the beans stay whole.

A Peruvian style stew of big white beans, simmered with garlic and yellow chili, served with rice and a salad.

Lima bean stew with rice
Total time
50 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This stew comes straight from Peruvian home cooking, where big white beans simmer slowly in a tomato sauce spiked with chili and warmed with cumin. The result is a thick, almost jammy sauce that coats beans that are soft but still hold their shape. White rice soaks up all that sauce, and fresh cilantro adds a bright finish.

It's a great choice for a fall or winter evening when you want a comforting meatless dinner without spending much. It comes together easily on a weeknight, but it also works fine for a relaxed Sunday, served alongside a green salad that cuts through the richness of the stew.

The ingredients

4 people

Pantry

  • Large white Lima beans, cannedoften in the pantry 800 g
  • Espelette pepperoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 5 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Yellow bell pepper 1
  • Tomato 2
  • Cilantro 0.5 bunch
  • Green salad 1

The step by step recipe

  1. Chop the onions, garlic, and bell pepper, and dice the tomatoes.

    Seed the tomatoes if you want a cleaner sauce.

  2. Sauté the onion, garlic, and bell pepper in 2 tablespoons of oil with the chili and cumin. 10 min

    Let everything brown well, this is where the base of the sauce comes together.

  3. Add the tomatoes, let them break down, then pour in the beans with their liquid, salt, and pepper. 8 min

    Save a bit of the can liquid, it helps thicken the sauce.

  4. Let it simmer gently, covered. 20 min

    The sauce should turn thick, almost jammy.

  5. Cook the rice, toss the salad with the vinegar and remaining oil, and serve the stew sprinkled with cilantro. 11 min

    Serve the salad on the side, it contrasts nicely with the rich stew.

Our tips to get it right

  • Let the onion, garlic, and bell pepper brown well before adding the tomatoes, that step is what gives the sauce its depth.
  • If the sauce looks too thin at the end, uncover the pot for the last few minutes so it reduces.
  • Taste the Espelette pepper before adding more, its heat can vary a lot from one batch to another.

The variations

  • Swap the canned Lima beans for classic white beans or cannellini beans, you'll get the same soft texture.
  • For more heat, add a minced fresh chili along with the bell pepper.
  • To save time, use instant rice and cut the simmering time to 15 minutes, the sauce will be a bit thinner but still good.

What to serve it with

  • Green salad with vinaigrette
  • Lime wedges
  • Flatbread for scooping

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use dried beans instead of canned Lima beans?

Yes, but soak them overnight and cook them for about 1 hour before following the rest of the recipe. Canned beans stay more convenient for a quick weeknight dinner.

Can this stew be made ahead?

Yes, it actually tastes better reheated the next day once the flavors have had time to develop. Just cook the rice fresh right before serving.

How do I keep the beans from falling apart while cooking?

Always stir with a wooden spoon instead of a whisk, and avoid stirring too much while it simmers. Lima beans turn fragile once they're warmed through in the sauce.

Can I replace Espelette pepper with something else?

Yes, a mild paprika works well if you want less heat. For more authentic flavor, a Peruvian ají amarillo paste gets you closer to the original taste.

How long does it take to make a Lima bean stew with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lima bean stew with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lima bean stew with rice cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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