Soul Food

Grandma’s Slow-Cooked Lima Beans Recipe

Today, we’re diving deep into the heart of Southern comfort cuisine with a recipe straight from my Grandma’s kitchen: Slow-Cooked Lima Beans. Picture this: tender, creamy lima beans simmered to perfection with savory bacon, aromatic vegetables, and a blend of spices that’ll have your taste buds singing. This dish isn’t just food; it’s a warm embrace, a taste of nostalgia, and a celebration of simple, soulful cooking. So grab your apron and get ready to embark on a culinary journey that’ll transport you to the heart of the South!

There’s something magical about slow-cooked dishes that bring families together, and this recipe for Grandma’s Lima Beans is no exception. Whether you’re craving a hearty weeknight meal or planning a cozy gathering with loved ones, these beans deliver comfort in every spoonful. Plus, they’re incredibly versatile—you can enjoy them as a satisfying main course, a flavorful side dish, or even as a delicious addition to soups and stews. With its rich flavors and simple preparation, this recipe is sure to become a staple in your kitchen.

Ingredients:

  • 2 lbs dried lima beans
  • 1 ham hock
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • Chicken stock or water
  • Salt and pepper to taste

Step-by-Step Guide:

Day 1: Soaking the Lima Beans

  1. Begin by inspecting the dried lima beans, discarding any discolored or damaged ones. Rinse them thoroughly under cold water to remove any debris.
  2. Place the lima beans in a large pot or bowl and cover them with water, leaving about an inch of water above the beans.
  3. Cover the pot or bowl with plastic wrap and let the beans soak overnight.

Day 2: Preparing the Lima Beans

  • After soaking overnight, drain the lima beans and rinse them again under cold water.
  • In a large pot or Dutch oven, place the ham hock and cover it with chicken stock or water. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low and let it simmer for about 45 minutes to an hour, until the ham hock starts to soften.
  • While the ham hock is simmering, prepare the vegetables. Dice the onion, bell pepper, and mince the garlic.
  • After the ham hock has simmered, add the soaked lima beans to the pot, along with the diced onion, bell pepper, and minced garlic.
  • Add more chicken stock or water to cover the beans and vegetables by about an inch.
  • Cover the pot and let it simmer over low heat for about 4 hours, stirring occasionally. Make sure to keep an eye on the liquid level and add more stock or water if needed.
  • During the last 30 minutes of cooking, check the ham hock. If it’s soft and tender, remove it from the pot and shred the meat, discarding any excess fat and bones.
  • Return the shredded ham back to the pot and stir well to combine.
  • Taste the lima beans and season with salt and pepper to your liking.

Expert Tips and Tricks:

  • Soaking the lima beans overnight helps to soften them and reduce the cooking time.
  • Removing the tough outer skin from the ham hock before adding it to the pot helps to enhance the texture of the dish.
  • Stirring the beans occasionally during cooking helps to prevent them from sticking to the bottom of the pot and ensures even cooking.

Variations:

  • For a vegetarian version, omit the ham hock and use vegetable broth instead of chicken stock.
  • Add diced tomatoes or tomato sauce for a tangy twist.
  • Spice it up with some cayenne pepper or crushed red pepper flakes for a kick of heat.
  • Experiment with different herbs and spices such as thyme, bay leaves, or smoked paprika for added flavor.

What to Serve With:

  • Serve the Southern-Style Lima Beans with freshly baked cornbread for a classic Southern meal.
  • Pair it with cooked rice or mashed potatoes for a hearty and comforting dinner.
  • Enjoy it alongside grilled or roasted meats such as chicken, pork chops, or smoked sausages.
  • Serve it with a side of collard greens or turnip greens for a traditional Southern feast.

Freezing:

  1. Allow the cooked lima beans to cool completely before freezing to prevent condensation and ice crystals.
  2. Transfer the beans to freezer-safe containers or resealable plastic bags, leaving some space for expansion.
  3. Seal the containers or bags tightly, removing as much air as possible to prevent freezer burn.
  4. Label the containers or bags with the date and contents for easy identification.
  5. Place the containers or bags in the freezer and store for up to 3 months.

Reheating:

  1. To reheat frozen lima beans, remove them from the freezer and thaw them overnight in the refrigerator.
  2. Once thawed, transfer the beans to a saucepan or microwave-safe dish.
  3. Reheat the lima beans on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to prevent sticking and to adjust the consistency.
  4. Alternatively, you can reheat the beans in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel or microwave-safe lid, and heat on high in 1-minute intervals, stirring in between, until heated through.
  5. Once reheated, taste and adjust seasoning as needed, adding salt and pepper to taste.
  6. Serve the reheated lima beans hot, alongside your favorite accompaniments, and enjoy!

Grandma’s Slow-Cooked Lima Beans Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Begin by inspecting the dried lima beans, discarding any discolored or damaged ones. Rinse them thoroughly under cold water to remove any debris. Place the lima beans in a large pot or bowl and cover them with water, leaving about an inch of water above the beans. Cover the pot or bowl with plastic wrap and let the beans soak overnight.
  2. After soaking overnight, drain the lima beans and rinse them again under cold water. In a large pot or Dutch oven, place the ham hock and cover it with chicken stock or water. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to an hour, until the ham hock starts to soften. While the ham hock is simmering, prepare the vegetables. Dice the onion, bell pepper, and mince the garlic.
  4. After the ham hock has simmered, add the soaked lima beans to the pot, along with the diced onion, bell pepper, and minced garlic.
  5. Add more chicken stock or water to cover the beans and vegetables by about an inch.
  6. Cover the pot and let it simmer over low heat for about 4 hours, stirring occasionally. Make sure to keep an eye on the liquid level and add more stock or water if needed.
  7. During the last 30 minutes of cooking, check the ham hock. If it’s soft and tender, remove it from the pot and shred the meat, discarding any excess fat and bones.
  8. Return the shredded ham back to the pot and stir well to combine.
  9. Taste the lima beans and season with salt and pepper to your liking.
Keywords:beans, bell pepper, Butter Beans, chicken stock, Comfort Food, Garlic, Ham Hock, Lima Beans, onion, pepper, salt, southern, Southern cooking, water

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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