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Michele O'Sullivan

Frozen or canned vegetables may be substituted for fresh ones.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet


  1. Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  2. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  3. Stir tomatoes into lima beans and add corn; cook 10 minutes more.
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For an EASY and LOW-FAT version, I used canned lima beans, canned tomatoes, and canned creamed corn. I omitted the butter, salt, and sugar, and just added some garlic powder instead. This was great hot or even cold (served as a summer salad dish)!


I wanted to make something with Lima Beans so the ingredient search showed up this recipe. The recipe looked rather bland, but I decided just to try it anyway. I'm glad I did! Here was my version since I had nothing fresh on hand. Since I was feeding 6 people I used 3 cups frozen lima beans, 2 cans diced tomatos (with juice), 2 cups of frozen sweet corn, 1 stick of butter, seasoning salt, pepper and a touch of onion powder to taste. I simmered the limas first with the stick of butter until tender (15-20 min), added tomatos, corn, 2 packs of Splenda and seasonings. Simmered on low for another 15 minutes and Voila! Every last bite was thoroughly enjoyed by all ... thanks!

Lynn S

I used shelled edamame in place of the lima beans -- Not because I don't love limas, because I do, I just didn't have any. It turned out great with the edamame. I can't wait to try it with limas:)