Hearty High Protein Meal with Lima Beans

If you’re looking for a high-protein, low-calorie meal that’s filling, flavorful, and perfect for meal prep—this one’s a winner. My hearty Lima Bean Stew is packed with nutrients, makes a generous batch, and keeps beautifully in the fridge for up to a week. Whether you’re fueling your week or just want a comforting dish that doesn’t weigh you down, this stew hits the mark.

Why You’ll Love This Lima Bean Stew

• High in Protein: Over 38g per serving!
• Low in Calories: Just 423 kcal per bowl.
• Meal Prep Friendly: Gets better with time, and reheats well.
• Balanced Nutrition: With lean meats, fiber-rich beans, and antioxidant-packed tomatoes.
• Deep Flavor: Thanks to smoked sausage, bacon, and marjoram.

Ingredients

• 1 package (500 g) dry baby lima beans
• 1 package (330 g / 12 oz) andouille sausage (lower calorie version) or smoked turkey sausage
• 4 bacon slices (50 g)
• 1 lb pork tenderloin (450 g)
• 30 oz (840 g) San Marzano-style peeled canned tomatoes
• 1 large onion (330 g)
• 5 garlic cloves
• 5 quarts water (adjust as needed)
• 3 bay leaves
• 5 allspice berries
• 2 tbsp dried marjoram (or more to taste)
• 1–2 tbsp salt (to taste)
• 1 tsp black pepper

Instructions

1. Soak the Beans

Rinse and soak baby lima beans in water for at least 1 hour. After soaking, drain and transfer to a large pot with fresh water, bay leaves, allspice berries, salt, and pepper. Bring to a boil and simmer uncovered for 30–45 minutes until beans are nearly cooked through.

2. Prep the Flavor Base

While the beans cook:

• Peel and slice the garlic.
• Chop the onion.
• Dice the sausage.
• Slice the bacon.
• Cube the pork tenderloin.

Keep beans submerged by adding water if needed.

3. Render Bacon & Brown Sausage

In a large skillet, cook bacon over medium heat until the fat starts rendering. Add sausage and brown together for about 15 minutes. Remove both from the pan, leaving the fat.

4. Sauté Onion & Simmer Tomatoes

Add chopped onion to the pan and sauté in the reserved fat until soft and slightly caramelized. Hand-crush the tomatoes and add them to the pan. Season with salt and pepper and simmer to concentrate flavor (about 10 minutes). Then transfer to the bean pot.

5. Sear the Pork

Return bacon and sausage briefly to the skillet to warm and release fat. Remove again, then sear the pork cubes in the hot pan without stirring to achieve browning. Season with salt, pepper, and more marjoram. Once browned on one side, add pork to the stew.

6. Final Simmer

Stir everything together. Add more marjoram if desired. Simmer until beans are fully tender (another 30–45 minutes). The texture will thicken over time as beans release starch.

Serving Suggestions

Serve with:

• Steamed rice
• Mashed potatoes
• Rustic crusty bread

This stew is even better the next day, as the flavors deepen and the texture thickens. It’s the ultimate comforting, protein-packed dish.

Nutrition Facts (per serving)

• Calories: 423
• Fat: 11g
• Carbohydrates: 50g
• Protein: 38.8g

Final Thoughts

Whether you’re eating it right away or storing it for the week, this Lima Bean Stew is a wholesome, hearty option that doesn’t compromise on flavor or nutrition. It balances lean meats with fiber-rich beans and aromatic spices to create a comfort food you can feel good about.

Try it for your next meal prep cycle and let me know how you like it!

High-Protein Lima Bean Stew (Great for Meal Prep)

This hearty and flavorful lima bean stew is a high-protein, low-calorie meal that’s perfect for meal prep. Made with baby lima beans, lean pork tenderloin, and smoky sausage, it’s a satisfying dish that keeps well for days and tastes even better the next day. Perfect for busy weeks when you want something filling and nutritious on hand.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8

Course: dinner, lunch, meal prep

Cuisine: Polish

Calories: 423

Ingredients Method Notes

Ingredients

  

• 1 package 500 g dry baby lima beans
• 5 quarts water or as needed during cooking
• 3 bay leaves
• 5 allspice berries
• 1 –2 tbsp 4 g salt (to taste)
• 1 tsp 1 g black pepper
• 2 tbsp 2 g marjoram, divided
• 1 package 12 oz / 330 g andouille sausage or smoked turkey sausage
• 4 slices bacon 50 g
• 1 lb 450 g pork tenderloin, cubed
• 30 oz 840 g canned San Marzano peeled tomatoes
• 1 large onion 12 oz / 330 g, chopped
• 5 cloves garlic peeled

Method

 

Soak the Beans

1. Rinse and soak baby lima beans in water for 1 hour. Drain and add them to a large pot with bay leaves, allspice, salt, and water. Bring to a boil, then simmer uncovered for 30–45 minutes, until just shy of soft.

Prep Aromatics & Meats

1. While beans simmer, chop the onion, peel garlic, dice sausage, slice bacon, and cube pork tenderloin. Set everything aside.

Cook Bacon & Sausage

1. In a large skillet, render bacon gently. Before it crisps, add sausage and cook together until browned and fat is rendered. Remove from pan.

Sauté Onion & Tomatoes

1. Using the rendered fat, sauté onions until soft and golden (10 minutes). Add crushed tomatoes, salt, pepper, and reduce to concentrate flavor.

Combine With Beans

1. Add tomato mixture into the beans. Add 1 tbsp marjoram. Let simmer.

Sear Pork Tenderloin

1. Reheat pan, add cubed pork, and sear one side without stirring. Season with salt, pepper, and marjoram. Once browned, add to stew.

Final Simmer

1. Add sausage and bacon back to the pot. Simmer everything together for 30–45 more minutes, until beans are creamy and flavors have melded.

Notes

Serve hot with rice, mashed potatoes, or crusty rustic bread. Perfect for batch cooking and refrigerates well for up to a week.

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