Step 1: Drain and rinse canned lima beans under cold water for 1 minute; set aside to remove excess sodium and starch.

Step 2: Place a large skillet over medium heat, add olive oil, and heat for about 1 minute until the oil shimmers.

Step 3: Add diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.

Step 4: Stir in minced garlic and cook for exactly 1 minute, stirring constantly to prevent burning.

Step 5: Sprinkle in salt, black pepper, garlic powder, and paprika; stir for 30 seconds to toast the spices until fragrant.

Step 6: Add the lima beans and stir gently to coat with the seasoned oil and aromatics.

Step 7: Cook for 8–10 minutes over medium heat, stirring occasionally, until beans are heated through; if the mixture seems dry, pour in vegetable broth for extra creaminess.

Step 8: Remove the skillet from heat, fold in chopped parsley and thyme, taste, and adjust seasoning as needed before serving warm.