Skip to content past banner and navigation links

Limas and Spinach

Not your mother's lima beans, this dish is full of flavor as well as fiber

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
10 minutes 15 minutes 4 servings 1 C limas and spinach


2 C frozen lima beans

½ C onion, chopped

1 C fennel bulb, rinsed and cut into 4-inch strips

1 Tbsp vegetable oil

¼ C low-sodium chicken broth

1 bag (10 oz) leaf spinach, rinsed

1 Tbsp distilled vinegar

⅛ tsp ground black pepper

1 Tbsp dried chives

calories 93
Total fat 2 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 84 mg
Total fiber 6 g
Protein 5 g
Carbohydrates 15 g
Potassium 452 mg


  • 1
    In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes.  Drain.

  • 2
    In sauté pan, sauté onions and fennel in oil.

  • 3
    Add beans and chicken broth to sauté pan, and cover.  Cook for 2 minutes.

  • 4
    Stir in spinach.  Cover and cook until spinach has wilted, about 2 minutes.

  • 5
    Stir in vinegar and pepper.  Cover and let stand for 30 seconds.

  • 6
    Sprinkle with chives and serve.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.