Fresh Lima Beans with Oregano and Feta

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: 25 minutes


YIELD: 6 Servings


  • 4 cups Fresh Lima Beans, removed from skin
  • 2 qt. water
  •  2 tbsp. salt
  • ½  cup extra virgin olive oil
  • ¼ cup finely chopped scallion
  • ¼ cup finely diced onion
  • 4 cloves garlic, diced
  • ½ scotch bonnet, seeded and
  • minced
  • 1 tbsp. diced fresh rosemary
  • 1 tbsp. fresh chopped oregano
  • salt
  • juice of 3 limes or 4 tbsp. lime juice
  • 4 oz. feta, crumbled
  • Fresh mint for garnish


  • Boil lima beans in salted water for 15 – 20 minutes till cooked and drain. 
  • Heat 2 tbsp. olive oil in a pan and add lima beans in batches so as not to overcrowd the pan– sauté them till the skin splits and they are slightly browned.
  • Once finished heat 2 tbsp. olive oil in the same pan – add onions, scallion, scotch bonnet, diced garlic rosemary and oregano and sauté till cooked.
  •  Add beans back to pan toss with seasonings and season with salt and pepper.  Transfer from pot to a serving dish, drizzle with extra virgin olive oil and fresh lime juice. 
  • Mix and re-season as necessary. 
  • Top with crumbled feta and fresh oregano as a garnish.  Serve hot or room temperature.

Serve and enjoy!



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