LIMA BEAN SKILLET MEAL

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Lima bean skillet meal is a recipe you will love because you can use frozen or fresh vegetables in this dish.  It is wonderful for using garden vegetables in summer and you can use frozen vegetables in winter.  You could double the recipe or cut it in half to meet you needs.  You can freeze it or keep it in the refrigerator for several days to be reheated.  Serve it over rice or pasta or just serve it alone.  Lima bean skillet meal goes great with my recipe for Southern cornbread muffins or our recipe for fried hoecakes.  You could add just about any other garden vegetable you like to this recipe like zucchini, too.

This Lima bean skillet meal will quickly become a favorite recipe.

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green sweet or red peppers

1 teaspoon minced garlic

1 cup chicken broth or beef broth or water

1 (14.5 ounce) can diced tomatoes (could use 2 cups fresh chopped tomatoes)

1/2 cup frozen or fresh chopped okra

1 (10 ounce) package frozen lima beans

1/2 teaspoon black pepper

1/2 teaspoon salt or to taste

1/2 cup fresh or frozen corn

1 teaspoon Worcestershire sauce

1/2 teaspoon cumin

Brown ground beef, onion, peppers and minced garlic in a skillet on top of the stove.  Drain.  Add broth, diced tomatoes, okra, Lima beans, pepper, salt, corn, Worcestershire sauce and cumin. Bring to a low boil, cover and simmer on low for 35 minutes.  Makes 6 to 8 servings.  Enjoy!

Lima Bean Skillet Dish The Southern Lady Cooks

Lima Bean Skillet Meal The Southern Lady Cooks

Lima Bean Skillet
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This recipe for our Lima Bean Skillet is a great dish for those busy week nights.

Course: Main Course
Cuisine: American
Keyword: Lima Bean Skillet
Ingredients
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green sweet or red peppers
  • 1 teaspoon minced garlic
  • 1 cup chicken broth or beef broth or water
  • 1 14.5 ounce can diced tomatoes (could use 2 cups fresh chopped tomatoes)
  • 1/2 cup frozen or fresh chopped okra
  • 1 10 ounce package frozen lima beans
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 1/2 cup fresh or frozen corn
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cumin
Instructions
  1. Brown ground beef, onion, peppers and minced garlic in a skillet on top of the stove. Drain.

  2. Add broth, diced tomatoes, okra, Lima beans, pepper, salt, corn, Worcestershire sauce and cumin.
  3. Bring to a low boil, cover and simmer on low for 35 minutes.

 

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2 Comments

  1. Linda Courtney says:

    Is there a way to keep from the okra turning slimey in soups or adding tomatoes? My Mother used to make okra & tomatoes when I was young and I love it! However, my children do not.

    • The Southern Lady says:

      If you cook okra a a very high heat it will not be slimy. You can bread it and deep fry it for no slime. If you saute’ it in a skillet before adding to soups and stews that should help, too.

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