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Dried Lima Beans with Ham TVP

Serves 5-6.


  • 2 c dried large lima beans
  • 1/2 c ham-flavored soy bits (TVP)
  • 1 c boiling water
  • 1 Tbsp canola oil
  • 1 Tbsp margarine or butter
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1/2 poblano pepper, seeded and finely chopped
  • 1 tsp dry savory or dry rosemary, crushed
  • 1-15 oz can diced tomatoes with their packing liquid
  • 1/2 c cold water
  • 1/2 tsp sea salt


  1. Sort and rinse lima beans. Soak them overnight in plenty of water with a half-teaspoon of salt added. The next day drain, rinse, and add fresh water, covering the beans by an inch.
  2. Place over medium heat and bring to simmering. Skim off any foam or bean skins that come to the top. Reduce heat to lowest setting, cover, and simmer 45-60 minutes or until just tender. Drain and set aside.
  3. In a small bowl, combine the soy bits with the boiling water and allow to stand 15 minutes or more. In a large, heavy pot, heat the oil and margarine on low, and saute the onion, carrot, and poblano for 10 minutes.
  4. Stir in the savory and saute another 30 seconds. Add the tomatoes, drained beans, soy buts with their soaking liquid, the half-cup of cold water, and salt. Bring to a simmer, cover, and simmer 15 minutes. Serve hot with noodles or rice.

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