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Lima Beans with Chorizo

  • 40 m
  • 1 h 10 m
Victoria Abbott Riccardi
“A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped onto slices of garlic-rubbed toast.”


    • 3 tablespoons extra-virgin olive oil, divided
    • 2 medium carrots, minced
    • 1 large red onion, peeled and minced
    • 1½ tablespoons minced fresh thyme
    • ¼ teaspoon crushed red pepper
    • 3 ounces reduced-fat Spanish-style chorizo, finely diced (see Tip)
    • 3 10-ounce packages frozen baby lima beans
    • 1 cup dry white wine
    • ½ cup reduced-sodium chicken broth
    • 3 cloves garlic, minced
    • 1 tablespoon sherry vinegar
    • ½ teaspoon kosher salt


  • 1 Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.
  • Make Ahead Tip: Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat before serving.
  • Tip: Spanish-style chorizo is a seasoned, smoked pork sausage commonly used in tapas dishes, but it's rather high in fat. There is also a Mexican style of chorizo, typically uncooked; the Spanish chorizo is fully cooked. Wellshire Farms offers a delicious reduced-fat Spanish-style chorizo, available at Whole Foods and If you can't find reduced-fat chorizo but still want to keep the fat in check, use just 1 ounce of full-fat chorizo in this recipe.
ALL RIGHTS RESERVED © 2019 Printed From 9/19/2019