Lima Beans with Ham

Name: Lima Beans with Ham
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 1 cup dried lima beans (large, picked over and rinsed); 1 pcs ham hock (smoked, about 1 lb); 1 pcs onion (medium, finely diced); 2 pcs garlic (cloves, minced); 1 pcs celery (rib, finely diced); 1 pcs bay leaf (dried); 1 pinch black pepper (freshly ground); 1 pinch salt (or to taste, add only after beans are tender); 4 cup water (for simmering, plus more as needed)

RATING

4.4/5(78)

TASTE SCORE

8/10

Tender, creamy lima beans simmered low and slow with smoky ham until every bite tastes like Sunday supper at grandma's table. The ham infuses the pot liquor with deep, savory richness while the beans turn soft and buttery. Serve it with cornbread for a classic Southern comfort meal.

PREP

15m

COOK

120m

SERVES

1 CUP

315 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupdried lima beans · large, picked over and rinsed1 pcsham hock · smoked, about 1 lb1 pcsonion · medium, finely diced2 pcsgarlic · cloves, minced1 pcscelery · rib, finely diced1 pcsbay leaf · dried1 pinchblack pepper · freshly ground1 pinchsalt · or to taste, add only after beans are tender4 cupwater · for simmering, plus more as needed

NUTRITION · PER SERVING

315

CALORIES · 1 CUP

Protein27g · 34%

Carbs32g · 41%

Fat10g · 29%

Fiber9g

Sugar5g

Saturated fat0g

Cholesterol0mg

Sodium977mg

Potassium890mg

Phosphorus185mg

How we calculate →

METHOD · 7 STEPS

prep
Soak the lima beans overnight.
Place the dried lima beans in a large bowl and cover with cold water by at least 3 inches. Let them soak at room temperature overnight or for at least 8 hours. Drain and rinse thoroughly before cooking.
TIPSoaking softens the beans and reduces cooking time significantly. If you forget, use the quick-soak method: boil beans for 2 minutes, then cover and rest for 1 hour.
prep
Add all ingredients to the pot.
In a large Dutch oven, combine the soaked and drained lima beans, smoked ham hock, diced onion, minced garlic, diced celery, and bay leaf. Pour in 4 cups of fresh cold water.
simmer
Bring to a boil, then reduce to a gentle simmer.
Set the pot over high heat and bring the liquid to a full rolling boil. Immediately reduce the heat to low, cover the pot with a lid, and maintain a gentle simmer. The beans should barely bubble.
TIPA rapid boil will break the beans apart and turn them mushy. Keep the heat low and steady.
simmer
Simmer until the beans are tender and creamy.
Cook covered for about 90 minutes to 2 hours, stirring occasionally and checking the liquid level. When the beans are fork-tender and creamy inside, remove the ham hock and bay leaf. If the liquid reduces too much, add a splash of hot water.
TIPWait until the beans are fully tender before adding any salt. Salting early can toughen the skins.
prep
Shred the ham from the hock.
Transfer the cooked ham hock to a cutting board and let it cool just until you can handle it. Pull the meat off the bone, discarding the bone, skin, and any large pieces of fat. Roughly chop or shred the ham into bite-sized pieces.
mix · ~5 min
Return the ham to the pot and season.
Stir the shredded ham back into the beans. Season with a pinch of black pepper. Taste the pot liquor first, then add a pinch of salt only if needed — the ham hock already carries a lot of salt. Simmer uncovered for 5 more minutes to meld the flavors.
serve
Ladle into bowls and serve warm.
Spoon the lima beans and ham into shallow bowls with plenty of the savory pot liquor. Serve with hot cornbread or a slice of crusty bread on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the dried lima beans overnight to ensure even cooking and creamier texture.
2
Keep the simmer gentle to prevent the beans from bursting and turning mushy.
3
Hold off on adding salt until the beans are fully tender to avoid tough skins.
4
If the pot liquor reduces too much, add hot water to keep the beans submerged.
5
Shred the ham hock by hand for best texture; remove all skin and gristle.
6
Leftover beans thicken as they cool; thin with a splash of water when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the ham hock with a smoked paprika-laced vegetable broth and a few drops of liquid smoke; add diced carrots for color and sweetness.

Spicy Cajun

Add 1/2 tsp each of cayenne, smoked paprika, and dried thyme with the aromatics, and toss in a chopped andouille sausage along with the ham hock for a deeper heat.

Herb Loaded

Herb-Loaded

Stir in 2 tablespoons each of chopped fresh parsley and thyme, plus a teaspoon of fresh sage, in the last 10 minutes of simmering for a garden-fresh finish.

HEALTH BENEFITS