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Curried Dry Lima Beans

Curried Dry Lim Beans

I like to serve these curried beans with small seashell pasta, adding a bit of the pasta cooking liquid to the beans and sprinkling each serving with Brazil nuts and raisins.

Makes 6-7 cups of curried beans.


  • 1 lb dry baby lima beans
  • 10 c water
  • 1/4 c vegetable oil
  • 1 c crushed tomatoes
  • 1 onion, finely chopped
  • 1 green chili, minced
  • 1 clove garlic, minced
  • 2 Tbsp chickpea flour (besan)
  • 1 Tbsp minced cilantro
  • 2 tsp curry powder
  • 2 tsp ground coriander seeds
  • 1/2 tsp mustard powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 Tbsp honey


  1. Sort and rinse beans. Place beans in a 7 quart heavy pot with the 10 cups of water. Soak overnight or via quick soak method*.
  2. Keeping the soaking water, bring to boil on high heat. Reduce heat and simmer uncovered 30 minutes.
  3. Add remaining ingredients except honey; continue simmering 90 minutes more, or until tender, stirring often and adding water if needed.
  4. When tender, stir in honey. If desired sprinkle with chopped nuts, cilantro leaves, and/or raisins. Serve hot over rice or pasta, or in bowls with Naan bread.

*Quick soak method: Bring beans to a boil in the soaking water. Turn off heat and cover tightly. Allow to stand one hour.

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