Creamy Giant Limas with Sun-Dried Tomatoes

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This dish is inspired by one I tested for Julia Sherman for her book Salad for President. The creamy, falling-apart lima beans suspended in emulsified broth and fruity olive oil with tart dried tomatoes are revelatory. If you have ground sumac on hand, definitely sprinkle some over the whole dish for another layer of contrasting tartness.


  • 1 pound (455 g) dried large lima beans
  • ¼ cup (60 ml) olive oil (drained from sun-dried tomatoes if there’s extra in the jar)
  • 1 large sprig fresh rosemary
  • cup (35 g) oil-packed sundried tomatoes, coarsely chopped
  • Salt and freshly ground black pepper
  • 1 small sweet onion, very thinly sliced
  • Paprika and/or ground sumac
  • Lemon wedges



    Rinse the beans and put them in the slow cooker with the oil, rosemary, and 6 cups (1.4 L) water. Cover and cook on low for 8 hours.


    Gently stir in the sun-dried tomatoes and season with salt and plenty of pepper to taste. Scatter the raw onion over the top and sprinkle with paprika. Serve with the lemon wedges alongside for squeezing over individual servings.