Southern Lima Beans
Slow-simmered Southern Lima Beans is a meal that feels like home with every bite. This is the kind of recipe passed down through generations. It’s simple, affordable, and full of rich flavor. A recipe that brings back memories of family dinners and time spent around the table.
These Southern lima beans with neckbones are hearty, filling, and perfect for Sunday dinners, cold evenings, or anytime you’re craving real Southern cooking.
If you love old-fashioned recipes like my Banana Pudding with Condensed Milk, Purple Hull Peas Recipe, Lima Beans and Ham, Pinto Beans and Sausage, Northern Beans Recipe, and Slow-Cooked Collard Greens, this one will fit right into your rotation.
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💗 Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples and meat for big flavor.
- Budget-Friendly: Beans and neckbones are affordable and feed a crowd.
- Perfect Side or Main Dish: Serve with cornbread for a complete meal.
🛒 Ingredients Needed for Southern Lima Beans
Just two simple main ingredients are needed for this delicious dish. It’s economical, simple, and perfect for any night of the week.
- Frozen Lima Beans: Frozen green baby lima beans cook evenly and become tender without turning mushy.
- Boneless Neckbones: Neckbones add rich, savory flavor to the broth. You can also use smoked ham hocks for a smoky taste.
📖 Recipe Variations
Try one of these easy ways to customize your Southern lima beans:
- Smoked Sausage Version: Add sliced smoked sausage for extra flavor.
- Ham Hocks: This is the perfect recipe for lima beans and ham hocks. Leftover ham also works perfectly.
- Butter Bean Swap: Use butter beans instead of lima beans.
- Vegetarian Version: Omit meat and add vegetable broth and smoked paprika.
🔪 How to Make This Recipe
This easy lima beans recipe comes together with just a little patience and simmering time.
Step 1: Add Ingredients to the Pot. Place the frozen lima beans in a large pot or Dutch oven.
Step 2: Add the neckbones (or ham hocks).
Step 3: Add Water and Seasonings. Pour in the water. Add salt and black pepper. Stir gently to combine.
Step 4: Bring to a Boil. Bring everything to a boil over medium-high heat. Once boiling, reduce to a low boil and cook for about 20 minutes.
Step 5: Reduce the Heat and Simmer. Lower the heat so the liquid is gently simmering. Cover the pot and cook for about 1½ hours. Check for Tenderness. After 1 hour, check the beans. They may already be soft. If not, continue cooking. Adjust Water if Needed. While cooking, make sure the beans stay covered with liquid. Add more water if necessary.
Step 6: Cook to Desired Texture. If you like your beans very soft and slightly broken down, continue cooking up to 2 hours.
💭 Pro Tips
- Cook Low and Slow: Gentle simmering keeps beans tender.
- Check Water: Ensure the beans are covered with water throughout the cooking process.
- Cover While Simmering: A lid prevents too much liquid from evaporating.
❔ Recipe FAQs
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months.
Reheat: Reheat on the stovetop over low heat, adding a little water if needed. You can also microwave in short intervals.
They are very similar. Butter beans are usually larger and creamier, while baby lima beans are smaller and firmer.
Yes, but they must be soaked overnight, or use a quick soak method and cook longer. You can usually find the quick soak method on the back of the dried beans bag.
No. Smoked ham hocks, ham shanks, turkey necks, or smoked turkey wings work great too.
Yes. Cook on low for 6–8 hours or high for 4–5 hours.
More Southern Recipes for Dinner
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👩🏻🍳 Recipe
Southern Lima Beans
Ingredients
- 24 oz. bag Frozen Lima Beans
- 2-3 pounds Boneless Neckbones you could also use smoked ham hocks.
- 10 cups Water
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Add Ingredients to the Pot. Place the frozen lima beans in a large pot or Dutch oven.
- Add the neckbones (or ham hocks).
- Add Water and Seasonings. Pour in the water. Add salt and black pepper. Stir gently to combine.
- Bring to a Boil. Bring everything to a boil over medium-high heat. Once boiling, reduce to a low boil and cook for about 20 minutes.
- Reduce the Heat and Simmer. Lower the heat so the liquid is gently simmering. Cover the pot and cook for about 1½ hours.Check for Tenderness. After 1 hour, check the beans. They may already be soft. If not, continue cooking. Adjust Water if Needed. While cooking, make sure the beans stay covered with liquid. Add more water if necessary.
- Cook to Desired Texture. If you like your beans very soft and slightly broken down, continue cooking up to 2 hours.
Notes
- Cook Low and Slow: Gentle simmering keeps beans tender.
- Check Water: Ensure the beans are covered with water throughout the cooking process.
- Cover While Simmering: A lid prevents too much liquid from evaporating.
My family loves this Lima Bean Dish. I served it as a main dish with cornbread. Easy and budget friendly.