Baby Limas with Leeks

Every once in a while, I develop a craving for a dish.  Every now and then, it’s these baby limas.  If  you like beans and peas, these baby limas will hit the spot.

I think that this is a great side dish.  It’s easy to put together and benefits from a little slow-cooking on the back burner while other dishes are prepared.  The resulting baby limas are tender and creamy, and very sweet.

Ham or bacon can be used as seasoning meat, but I find that the baby limas have a great flavor without it.  The light green parts of the leeks add a delicate onion flavor that is just right.  I would probably add more than a cup of minced leeks to 2 pounds, probably 1 cup per pound of limas.  I usually cook with leeks only in the winter time when they are widely available and not expensive.  Also, make sure to use the flash-frozen baby limas, not dried limas.  Makes all the difference.

You will need:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 to 2 cups minced leeks, any part, but washed and drained- this is probably about a 6-inch piece of a leek
  • Two 16-ounce bag of frozen baby limas (Bird’s Eye or Pictsweet)
  • 1 to 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper (has a nice heat and doens’t interfere with the color of the limas)
  • Water to cover

Olive oil and butter…


About 1 cup of minced leeks, any part of the leek, rinsed very well and drained. Saute till wilted, some bits may even brown a bit, which will add some extra flavor.


Add two 16-ounce bags (2 pounds total) frozen baby lima beans. Add 1 teaspoon kosher salt and 1 teaspoon ground white pepper (black if that’s all that’s on hand.) Baby limas tend to be sweeter and creamier. Cover with water and cook for about 1 1/2 hours on medium to medium-low, stirring occassionally. Add water as needed.


Fully cooked baby limas with leeks. I think I would add more leeks next time, but not less. I also added about a tablespoon of butter at the end and adjusted for salt and pepper.

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