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.
Servings: 8 servings
Calories: 113kcal
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
Recipe 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.
Nutrition
Calories: 113kcal | Carbohydrates: 22g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 640mg | Potassium: 388mg | Fiber: 5g | Sugar: 0.001g | Vitamin A: 162IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg
