Baked Fresh Lima Beans with Prosciutto and Chile

Time 2 hours 15 minutes
Yields Serves 4 to 6
Baked Fresh Lima Beans with Prosciutto and Chile
(Mariah Tauger / Los Angeles Times)

Heat the oven to 350 degrees.


Spread the beans in a 9-by-13-inch baking dish and add the olive oil, salt, sage, rosemary, bay leaf, chile, garlic, prosciutto, onion, carrot and celery. Pour in 4 cups water. Cover the dish with foil and bake for 1 hour. Uncover the dish and continue baking until the beans are tender and the cooking liquid is slightly reduced, 1 hour more.


Remove the dish from the oven, and let the beans cool for 5 minutes. Spoon into bowls, drizzle with more olive oil if you like and sprinkle with celery leaves. Serve with bread for soaking up all the bean liquid.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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