Instant Pot Curry Lima Beans (Caribbean Style) -

Instant Pot Curry Lima Beans (Caribbean Style)

Instant Pot Curry Lima Beans (Caribbean Style) transforms humble dried lima beans into a flavorful Caribbean-inspired dish seasoned with green seasoning, curry powder, thyme, curry leaves, and roasted geera. This budget-friendly, high-fiber recipe is easy to make in the Instant Pot, includes stovetop instructions, and is delicious served as a vegetarian main course or alongside your favorite Caribbean meals.

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Course: Breakfast, dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Trinidad and Tobago

Keyword: Caribbean Bean Recipe, Caribbean Curry Lima Beans, Curry Lima Beans, Instant Pot Curry Lima Beans, Lima Beans Recipe

Cook Time: 45

Servings: servings

Calories: 320kcal

Equipment

Instant Pot (6- or 8-quart)
Large bowl (for soaking)
Colander
Cutting board
Chef's knife
Measuring cups
Measuring spoons
Wooden spoon or silicone spatula

Ingredients

1 pound dried lima beans
Water for soaking
4 tablespoons green seasoning
2 teaspoons salt plus more for finishing, to taste
½ teaspoon black pepper
6 tablespoons extra virgin olive oil
1 onion medium. chopped
1 tablespoon garlic minced, optional, if your green seasoning doesn't contain enough garlic
1 hot pepper whole or chopped to taste
6 curry leaves fresh or dried
3 tablespoons curry powder Caribbean
1 teaspoon ground turmeric
¼ cup water
1 cup frozen mixed vegetables green beans, carrots and sweet peas
4 cups hot water
6 sprigs fresh thyme or 1 tablespoon thyme leaves
1 teaspoon roasted ground geera roasted cumin

Optional

1 scallion chopped
1 tbsp chopped cilantro or culantro 1 - 2, bandhania/chadon beni

Instructions

Place the dried lima beans in a large bowl and cover generously with water. Soak overnight.
The following day, discard the soaking water, rinse the beans twice with fresh water, and drain well.
Season the beans with the green seasoning, 2 teaspoons salt, and black pepper. Toss well and set aside.
Press the Sauté function on the Instant Pot. Add the olive oil.
Add the onion, garlic (if using), hot pepper, and curry leaves. Cook until the onion begins to brown around the edges.
Stir in the curry powder, turmeric, and ¼ cup water. Cook, stirring frequently, until the curry becomes grainy and fragrant.
Add the seasoned lima beans and stir well to coat them in the curry mixture. Cook for about 5 minutes, stirring occasionally.
Add the frozen mixed vegetables, hot water, thyme, and more salt(to taste). If using scallions, add them now.
Lock the lid in place and turn the pressure valve to the Sealing position.
Select the Bean/Chili program and adjust the cooking time to 25 minutes.
When the cooking cycle is complete, carefully perform a quick pressure release.
Remove the lid and stir the beans for 3 to 5 minutes. The curry will continue to thicken as it rests.
Stir in the roasted ground geera, taste, and adjust the salt if needed.
Garnish with chopped cilantro or culantro, if desired, and serve warm.

Nutrition