Baked Balsamic Butter Beans

Baked Balsamic Butter Beans - overhead photo

Baked Balsamic Butter Beans are creamy smooth giant lima beans soaked and then slowly braised to tenderness. The last minute infusion of balsamic glaze and fresh dill builds on the depth of flavour the caramelized onions, peppers and tomatoes laid as a foundation.



750 gram bag large lima beans aka Greek Giant Beans aka butter beans


¼ cup olive oil

2 red onions, halved and sliced thinly

2 red bell pepper, quartered and sliced thinly

1 28 ounce – gram) can whole tomatoes

½ can water

¼ cup maple syrup or brown sugar

¾ cup diced fresh dill

½ cup balsamic glaze

½ cup tomato paste

Salt and pepper to taste


  1. Soak the beans with water to cover and then a few inches more overnight in a large pot. Drain when ready to cook and cover again with cold water.
  2. Bring to a boil. Lower the heat and simmer, skimming the white foam off the top as needed for 60 – 90 minutes or until tender but firm. Tips: remove any skins that detach from the beans. Add water as needed to prevent running dry.
  3. Heat half the olive oil in a large skillet over medium heat, add the onions and red pepper and cook until the onions are lightly browned.
  4. Preheat the oven to 350℉.
  5. Drain the beans. Reserve any water.
  6. Place the beans in a large baking dish or Dutch oven. Add the remaining olive oil, onion mixture, tomatoes, water and bean water as needed, plus the maple syrup or sugar and stir to mix thoroughly. Cover with a lid and bake for about 75 minutes or until tender.
  7. Add the dill, balsamic glaze, tomato paste and salt and pepper to taste and cook uncovered for 15 minutes longer.
  8. Enjoy hot or at room temperature as a main with salad and bread or as a side with grilled foods or pasta.


Keywords: Baked Balsamic Butter Beans

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