This is an easy and delicious way to cook lima beans. You can store it in small plastic containers in the refrigerator for a month and have tasty lima beans with rice ready to defrost and eat any time.


  • Lima Beans (5 cups)
  • Chicken stock (1 cube)
  • Vegetable stock (1 cube)
  • Wheat Germ (1 cup)
  • Garlic (4 cloves, minced)
  • Salt (1 tbspn.)
  • Olive Oil (10 tbspn.)
  • Oregano (1 tspn.)
  • Cumin (1 tbspn.)
  • Freshly ground pepper (1/2 tbspn.)
  • Cooked rice


  • Soak beans in water overnight.The following day, drain and rinse thoroughly with fresh water.
  • In a large pot, boil approx. 2 liters of water on high temperature.
  • Place the beans in fresh cold water, bring to boil and cook at slow boil until tender (about 1 hrs.) Drain and put them back to the pot at slow boil.
  • Add to the beans all the rest of the ingredients while mixing the beans slowly.
  • Add 1 or 2 cups of water until you have the consistency you like.
  • Mix beans and simmer for 10 min.
  • Serve with rice.

You can keep the beans up to 4 days in your refrigerator - up to 10 weeks in your freezer.

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