Lima Beans with Ham Hock
Tender, creamy lima beans simmered low and slow with a smoky ham hock until rich and brothy. This Southern comfort classic fills the kitchen with an irresistible aroma and delivers a deeply savory, soul-satisfying bowl of beans with a hint of natural sweetness.
For 4 servings
- prep · ~480 min
Soak the lima beans overnight.
Place the dried lima beans in a large bowl and cover with 4 cups of cold water. Let them soak for at least 8 hours or overnight. Drain and rinse well before cooking.
- saute · ~7 min
Sauté the vegetables until softened.
1.Heat oil in a heavy-bottomed pot over medium heat.2.Add diced onion, carrot, and celery. Cook until softened but not browned, about 5-7 minutes.3.Add minced garlic and sauté until fragrant, about 30 seconds.TIPSweating the vegetables without browning keeps the broth clean and light. - simmer · ~2 min
Simmer the beans with the ham hock.
1.Add the drained lima beans, ham hock, bay leaves, and 6 cups of fresh water to the pot.2.Bring the liquid to a rolling boil over high heat.3.Reduce the heat to low, cover the pot with a lid, and let it simmer gently. - simmer · ~150 min
Cook until the beans are creamy and tender.
Maintain a gentle simmer for 2 to 2.5 hours without stirring too often. Check occasionally to ensure the liquid still covers the beans. The beans should be perfectly tender and the meat on the ham hock should be falling off the bone.
TIPIf the liquid reduces too much before the beans are done, add a splash of hot water. The beans should always be just submerged. - prep · ~5 min
Shred the meat from the ham hock.
Using tongs, carefully transfer the ham hock to a cutting board. Let it rest just long enough to handle, then pull the meat from the bone, discarding the bone, skin, and any large chunks of fat. Roughly chop or shred the meat and return it to the pot.
- simmer · ~15 min
Season and finish the beans.
Stir in the shredded ham hock meat. Add the black pepper and taste the broth before adding salt, as the ham hock often releases enough salt on its own. Add salt only if needed. Simmer for another 10-15 minutes to meld the flavors. Remove the bay leaves.
TIPAlways taste before salting. The ham hock deeply seasons the broth during cooking; extra salt might not be necessary. - serve
Serve the lima beans hot.
Ladle the lima beans and broth into bowls. Serve immediately on its own or with a side of crusty cornbread, steamed white rice, or collard greens.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dried lima beans overnight to ensure even cooking and creamy texture; a quick soak method (boil 1 minute, rest 1 hour) works in a pinch.
- 2Sweat the vegetables without browning to keep the broth's color pale and flavor clean — this is key for a delicate Southern-style bean pot.
- 3Don't skip skimming any foam that rises to the surface during the first 15 minutes of simmering; this keeps the broth clear and free of impurities.
- 4Check water level halfway through cooking — the beans should always be just submerged; add hot water if needed to prevent scorching.
- 5Let the ham hock cool slightly before handling; the meat will be easier to shred cleanly from the bone, leaving behind unwanted skin and fat.
- 6For a thicker, creamier broth, mash about 1/4 cup of the cooked beans against the side of the pot before adding the shredded meat back.
Adapt it for your goals.
Smoked Turkey Leg Version
Swap the ham hock for a smoked turkey leg (about 450g). This reduces the fat content significantly while still providing deep smoky flavor — perfect for a lighter, but still soulful, bowl.
Spiced Up VersionSpiced-Up Version
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper with the garlic. This introduces a subtle warmth and a layer of smoky heat that complements the ham hock beautifully.
No Soak Quick VersionNo-Soak Quick Version
Use 3 cups of canned lima beans (rinsed and drained) in place of dried. Reduce the water to 3 cups and simmer for only 20 minutes after adding the beans, since they are already cooked. The ham hock still needs 1.5 hours of simmering to become tender.
Why this is on our healthy list.
Rich in Plant Protein
Dried lima beans are an excellent source of plant-based protein, providing about 15 grams per cooked cup, which supports muscle health and satiety.
High in Dietary Fiber
Lima beans are packed with soluble and insoluble fiber, aiding digestion and helping to maintain steady blood sugar levels after a meal.
Good Source of Iron
Both lima beans and ham hock contribute iron, which is essential for oxygen transport in the blood and preventing fatigue.
Contains Vitamins A and C
The carrot and onion in this recipe add vitamin A (for vision and immune function) and vitamin C (collagen production and antioxidant protection).
Frequently asked questions
Yes. After sautéing the vegetables on the stovetop, transfer everything (including soaked beans, ham hock, and water) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.
