Fordhook Lima Beans with Cilantro

Fassolia bi Zeyt (fa-saul-lia bee zeyt)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

These are the king of lima beans. Fordhook lima beans are plump with a buttery texture and are absolutely delicious. The lima beans are sautéed with onions, cilantro, and garlic in a rich tomato stew. This is one of my favorite dishes. It’s ideal to take to a barbecue, picnic, or potluck. Since it is served at room temperature, you can platter it in advance.


For the Beans

  • 2 tablespoons and 1 tablespoon extra-virgin olive oil, divided
  • 2 cups diced yellow onion (¼ inch)
  • 1 teaspoon and ¾ teaspoon salt, divided
  • 1 package (16 ounces, frozen) Fordhook lima beans
  • ½ teaspoon coarsely ground black pepper
  • teaspoon sugar
  • 2 large cloves garlic
  • 2 cups boiling water
  • cup tomato paste
  • 1 cup peeled and diced tomato (½ inch)
  • ½ cup finely chopped cilantro; use green leafy parts and tender stems
  • 3 tablespoons freshly squeezed lemon juice


    Prepare Ahead

    You can prepare it up to 2 days in advance. The flavors develop as it marinates in the refrigerator. Serve as directed.