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Tender, creamy lima beans slow-simmered with a smoky ham hock until the meat is fall-off-the-bone tender. This Southern classic is pure comfort food, perfect served with a side of cornbread to soak up the rich, savory broth.
Soak the Lima Beans
Sauté the Aromatics
Simmer the Beans and Ham Hock
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Tender, creamy lima beans slow-simmered with a smoky ham hock until the meat is fall-off-the-bone tender. This Southern classic is pure comfort food, perfect served with a side of cornbread to soak up the rich, savory broth.
This southern recipe takes 165 minutes to prepare and yields 4 servings. At 949.05 calories per serving with 70.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Shred the Ham and Finish the Dish
Serve
Omit the ham hock and butter. Use vegetable broth and add 1 teaspoon of smoked paprika and a splash of liquid smoke for a similar smoky flavor. Use olive oil instead of butter.
Add one finely chopped jalapeño along with the onion, or increase the red pepper flakes to 1/2 teaspoon for a noticeable kick.
This recipe works well with other dried beans like Great Northern beans or pinto beans. Adjust cooking time as needed based on the bean type.
Lima beans are packed with dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
The combination of beans and ham provides a significant amount of protein, essential for muscle repair, growth, and overall body function.
This dish is a good source of essential minerals like iron, which is vital for oxygen transport, and manganese, an important antioxidant.
A 1.5-cup serving contains approximately 450-550 calories, primarily depending on the fat content of the specific ham hock used.
It can be part of a balanced diet. Lima beans are an excellent source of fiber, protein, and folate. The ham hock adds flavor and 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 even cooking and a creamier texture. If you're short on time, you can do a 'quick soak': cover beans with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before proceeding with the recipe.
Yes, it freezes very well. Cool the dish completely, then store it in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
A smoked turkey leg or wing is a great, leaner alternative. You can also use diced salt pork or thick-cut bacon, which should be rendered in the pot before adding the onions.