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Tender, creamy lima beans slow-cooked with a smoky ham hock until they're rich and flavorful. A comforting Southern classic that's perfect as a hearty side or a simple main course.
Prepare the Beans (Overnight)
Sauté Aromatics (7 minutes)
Simmer the Beans (1.5 - 2 hours)
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Tender, creamy lima beans slow-cooked with a smoky ham hock until they're rich and flavorful. A comforting Southern classic that's perfect as a hearty side or a simple main course.
This southern recipe takes 135 minutes to prepare and yields 6 servings. At 641.83 calories per serving with 47.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Shred the Ham (5 minutes)
Finish and Season (5 minutes)
Omit the ham hock and butter. Use vegetable broth and add 1 teaspoon of smoked paprika and 1 tablespoon of olive oil to replicate the smoky flavor.
Instead of a ham hock, use a smoked turkey leg, diced salt pork, or 4-6 slices of thick-cut bacon, cooked and crumbled.
Add 1 chopped carrot and 1 chopped celery stalk along with the onion for a mirepoix base that adds more depth and nutrition.
Add a diced jalapeño along with the garlic, or increase the red pepper flakes to 1/2 teaspoon for a more noticeable kick.
Lima beans are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The combination of beans and ham provides a significant amount of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
This dish is a good source of iron, which helps transport oxygen in the blood and prevents fatigue, as well as folate, a B-vitamin crucial for cell growth.
A typical serving of this recipe (about 1.75 cups) contains approximately 450-550 calories, depending on the fat content of the ham hock.
It can be part of a healthy diet. Lima beans are an excellent source of fiber, plant-based protein, and micronutrients. The ham hock adds protein but also saturated fat and sodium. To make it healthier, use a leaner ham hock and low-sodium broth.
Soaking is highly recommended for the best texture and to reduce cooking time. If you're short on time, you can use the 'quick soak' method: cover beans with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.
Yes. Sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender. Proceed with shredding the ham and seasoning at the end.
This can happen if your dried beans are old, or if you live in an area with very hard water. Acidity can also prevent beans from softening, which is why it's best to add salt at the end. Just continue to simmer them, adding more liquid if needed, until they reach the desired tenderness.