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Pot of Happiness

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“I took a bag of lima beans & a recipe from Mark Bittman's 'How to Cook Everything Vegetarian', used 3 different suggested variations then did my own tweaking to arrive at this. I went with a Middle Eastern twist. It is very lemony, thyme-y, creamy from the beans & olive oil, a bit of zip from the pepper; just delicious. And very easy. This made enough for 4 people's dinner w/out leftovers. Who knew lima beans could be SO good?? The 90 minute prep time is for cooking the beans and is approximate.”

Ingredients Nutrition


  1. Sort dried beans. Add to boiling, salted water & simmer until ALMOST soft. Drain.
  2. In soup pot, heat olive oil. Add chopped onion & saute until softened. Add vegetable stock, drained beans, za'atar, lemon zest & juice, chili pepper, & preserved lemon. Simmer 30 minutes to let flavors mingle & beans to finish cooking.
  3. Check for seasoning. Add olive oil for richness & body. Add additional salt & pepper to taste.

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