November 28, 2017

Healthy Fall Recipe – Lima Beans and Spinach

It may feel like autumn is winding down, but there are several weeks of comfy, cool weather to enjoy before winter sets in. This tasty, fall-inspired dish will pair wonderfully with the crisp, autumn air.

Lima Beans and Spinach


  • 2 cups frozen lima beans
  • ½ cup onion, chopped
  • 1 cup fennel bulb, rinsed and cut into 4-inch strips
  • 1 Tbsp vegetable oil
  • ¼ cup low-sodium chicken broth
  • 1 bag (10 oz) leaf spinach, rinsed
  • 1 Tbsp distilled vinegar
  • ¹/8 tsp ground black pepper
  • 1 Tbsp dried chives


  • In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes. Drain
  • In sauté pan, sauté onion and fennel in oil.
  • Add beans and chicken broth to sauté pan, and cover. Cook for 2 minutes.
  • Stir in spinach. Cover and cook until spinach has wilted, about 2 minutes.
  • Stir in vinegar and pepper. Cover and let stand for 30 seconds.
  • Sprinkle with chives and serve.

Nutritional information per serving:

  • 93 calories
  • 2 g total fat
  • 1 g saturated fat
  • 0 mg cholesterol
  • 84 mg sodium
  • 6 g total fiber
  • 5 g protein
  • 15 g carbohydrates
  • 452 mg potassium

Serves 4

Recipes reviewed by Mary Lindsey Jackson, RD, LDN, Clinical Nutritionist Educator for Mission Weight Management — or (828) 213-4100

Recipes courtesy National Heart, Lung and Blood Institute.

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