lima beans

A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans.

Lima Beans with Ham Hocks and Rice Recipe

Ham Hock (12-oz)

Lima Beans (16-oz)

Rice, uncooked

Black Pepper

Sugar

Sort through the dry beans, removing any discolored beans, rocks or trash.

Place the beans in a large bowl, cover with about 3 inches of water.

Next Day, fill a large stock pot about half full with water.

Place the pot over Medium heat on your stove top.

Once the water begins to boil, add the ham hock.

Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.

Let the beans cook  uncovered for about an hour, stirring once or twice in the process.

Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.

Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.

I grew up on dry beans and cornbread. If we had ham, mom would use it or bacon and even just the bacon grease to season. Iron skillet fried taters always accompanied them. Green onions or sliced onions that had been soaked in water and sliced maters. I've just made myself hungry but that is good eating. Never had the rice with them but I will try it.

EXCELLENT !! Thank you for including this recipe in all of your other wonderful southern recipes !! This is a wonderful cold weather meal and filling !! We ate this many a day and way back in the day, you could buy a bag of lima beans for 32 cents and it could feed a large family especially when paired with rice and cornbread. For those who have never tried this, they should ...it tastes way better than it looks ... Thanks again Steve and May God Bless you abundantly !!

Hi Steve, I am 71 and grew up on beans and vegs. Meat was optional ( scarce) but Granma at least had a little bacon drippins on hand. I wonder if you have ever tried this in a Instant pot? My grandkids gave me a 6 qt for xmas and I have tried a couple of things with mixed results. This old dog is trying new tricks. I did make a pot of speckled butter beans and cajun smoked turkey wings ( both frozen) turned out great. I would like to try this recipe in t e ip though. god bless Steve.

Hi Steve,Thanks for all you do I look forward to your newsletters and recipes.I love butter beans.Well honestly I love all kinds of beans and peas.Was wondering if you have a recipe for fried pea patties,i would like to cook some.I am looking for the snow to come in here in ALABAMA.Hope it passes me by.I hope you get enough dried apples,maybe make some fried apple pies,share the recipe.Stay warm and well.

Southern Lima Beans (Butter Beans)

smoked ham hock*

water

salt

black pepper

Rinse the beans and check for any foreign particles.

Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and cook for about 20 minutes. Reduce the heat to a simmer, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep the beans just covered. Stir less frequently to allow the beans to stay intact, or stir more often to create a thick, rich broth. Be sure to see the blog post for details. Add the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.

Place beans, water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the slow cooker.

Slow Cooker Method:

Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Succotash With Sausage and Shrimp

butter beans or baby lima beans

kosher salt,

extra-virgin olive oil or unsalted butter

Andouille sausage, diced

yellow onion, diced

green bell pepper, diced

garlic cloves,

medium ears corn, kernels

tomatoes,

black pepper,

shrimp (any size), peeled and deveined

basil

Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.

While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.

Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it’s crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.

Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.

Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.

As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.

Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.

Greek Baked Beans With Honey and Dill

extra virgin olive oil

tomatoes

bay leaf

honey,

tomato paste

red wine vinegar or sherry vinegar

Salt

cup, loosely packed, chopped fresh dill

Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes. Remove from the heat.

After 30 minutes, drain the beans and return them to the pot. Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.

Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.

Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes!

Southern Butter Beans Recipe (Best Lima Beans)

butter beans (lima beans)

bacon

onion

carrots

celery

garlic (minced)

thyme

rosemary

bay leaves

chicken base (bouillon or vegetable base)

Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.

Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.

Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.

Cover and simmer for 30-45 minutes, until the butter beans are soft.

Taste, then salt and pepper as needed.

Butter beans (also known as lima beans) are mixed with fresh kale and a spicy, tomato sauce in this one-pot vegan dinner.

One-Pot Butter Beans and Greens

dry butter beans

vegetable broth

water (or as needed)

bay leaves ((optional))

garlic, (grated)

dry basil

dry oregano

smoked paprika

cayenne pepper ((optional))

kale leaves

Drain butter beans from the soaking liquid and transfer to a large pot over high heat. Pour in vegetable broth, water, and bay leaves ( if using), cover, and bring to a boil.

Reduce the heat to medium-low, tilt the lid to vent, and cook the beans for 90 minutes, stirring approximately every 20-30 minutes, or until the beans are tender. There should be some gentle bubbles throughout the cooking process. Adjust the heat as needed. Continue cooking the beans, adding water as needed to prevent them from sticking, until they reach your desired level of doneness. (Cook longer for softer beans.)

Once the beans are cooked, remove the bay leaves and discard. Reduce the heat to low and stir in garlic, tomato paste, basil, oregano, crushed rosemary, smoked paprika, and cayenne pepper (if using). Cook 1 minute, or until the spices are fragrant.

Stir in kale and olive oil and cook for 5 minutes, or until the kale leaves are soft and wilted. Remove from heat and serve (see note 3) or store for later (see note 4).

Arroz'd fava (rice with lima beans) is a staple dish in Cape Verdean cuisine. This simple rice recipe is made from long-grain white rice and lima beans cooked with bouillon, bay leaves, salt and pepper. This simple yet perfectly seasoned side dish goes well with any main course, and requires only one-pot and less than 30 minutes!

Arroz'd Fava - Cape Verdean Style Rice with Lima Beans

olive oil

onion,

tablespoon of crushed garlic

bouillon cube

1 bay leaf

salt (plus more to taste)

cups of long-grain white rice

Heat the extra-virgin olive oil in a deep pot or Dutch oven over medium-high heat. Add the onions, garlic, bouillon and bay leaf. Let cook for 1-2 minutes, until the onions are translucent. Use a wooden spoon to break up the bouillon cube as the onions cook.

Add 3 cups of water with the salt and pepper, and bring to a boil (you don&#8217;t need to cover the pot for this step). Once the water starts boiling, taste it and add more salt/pepper if needed. 

As soon as the water boils, add the lima beans to the pot. Rinse and drain the rice right before adding it in with the lima beans and give a final stir, let the water start boiling again. Cover the pot with a lid and turn the flame down to the lowest setting. 

 Let the rice cook for 20 minutes. For softer/fluffier rice, add 5 minutes to the cooking time. Do not disturb the rice while it is cooking. Once you&#8217;re satisfied with the texture of the rice, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5-10 minutes.

 Once the rice has rested, discard the bay leaf and fluff the rice with a fork. Gently toss the rice once or twice with a large spoon to distribute the lima beans and then serve.

Thanks for the detailed description on which beans to use.  My family had never had fava OR lima beans before and they loved it!

In our household we're so use to rotating through the same rice dishes, this was a great way to switch it up and add come Cape Verdean cuisine into our traditional Jamaican home!! Thank you!

This rice was soooo fragrant! Ate this with some baked chicken. The next day, I ate the rice by itself. So so good!

I love trying your traditional CV recipes and this rice did not disappoint! I haven't had lime beans in a long time and this was such a taste of notaliga that I didn't know I needed. Will for sure make this again and again!

My plan on this dish was to make it and use it as a side dish. However, we had it more of a main dish the first night by adding some leftover garlic chicken tossed into it. It was so good! I love fava beans and tend to lean towards them as a go-to veggie. I did also double the recipe so that we could eat it again the next day as part of our lunch with the addition of a side salad.

I'm always looking for new vegan side dishes and this one was truly special.

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this dish again. Thanks for reminding me I actually like Lima beans!!!

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this again. Thanks for reminding me I actually like Lima beans!!!

I used canned lime beans and it was so good! Definitely a delicious and hearty side dish.

This was such a quick and easy recipe that was super flavorful! I ate this with some chicken and it was so delicious!

Such an amazing dish to either have as a side, or a stand alone meal! We ate it alongside some roasted pork I already made. It was full of flavor, and definitely filling. I will be adding this to our dinner rotation!

I am always looking for new ways to incorporate lima beans into my diet! I am so happy I found this recipe! The rice was so fluffy and the lima beans added a nice creamy touch! I will definitely be making this again!

Thanks for the additional information about lime beans and fava beans, it was really helpful. My family really enjoyed the dish and it reminded us of Nigerian fried rice but with less veggies. Yum!

Wow so refreshing to find your website! I'm making this tonight and thought to look on pinterest to see if I can "spice it up" a bit. But coming across your page solidified that doing it the cv way is just right lol and to see that we  make I the same way further pushed me in the right direction. Love  your page. I'll definitely be coming back!

The best things in life are so simple. This should be in everyone's weekly rotation. Thanks for pulling back to mi Mamai's house again. Obrigado!

This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck and simmered in duck fat. In this fast, vegetarian take, olive oil replaces the duck fat and chard stalks are cooked gently with scallion, garlic and thyme to create the flavor foundation. Summer vegetables are simmered in the infused olive oil until just tender, then served with toasted bread crumbs and fresh cracked pepper. The broth in this dish is the real star, so you will want lots of bread to soak it all up.

Summery Greens and Beans With Toasted Crumbs

scallions,

Swiss chard

celery stalks, chopped

garlic cloves, finely chopped

extra-virgin olive oil,

green beans,

(or fresh) lima beans

sugar

salt (such black pepper

bread crumbs

Crusty bread,

In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables. 

Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, 1/2 teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes. 

Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.

Divide vegetable mixture among bowls and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth.

You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.

Large White Bean, Tuna and Spinach Salad

garlic cloves, crushed, garlic clove, minced

sage leaves

spinach, stemmed, leaves spinach

sherry vinegar

lemon juice

Dijon mustard

flat-leaf parsley and mint

chives

red onion and black olives

Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.

Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.

In a large bowl, gently toss together the beans and the tuna. Don’t worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.

Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.

Succotash

lima beans (1.69)

ounces. bag frozen sweet corn (1.25)

chicken broth* (0.13)

thyme (0.05)

tsp black pepper (0.02)

tomato (1.29)

Tbsp chopped parsley (0.10)

Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.

Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.

While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.

Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.

Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

Summer Succotash

sweet onion, diced

orange, yellow, or red bell pepper

garlic,

chicken broth

baby lima beans (about 3 cups)

okra

corn (about

grape tomatoes, halved (or 2 large tomatoes, diced)

apple cider vinegar

pepper

In a large skillet over medium heat, cook the bacon until crisp. Remove using tongs or slotted spoon to allow the drippings to stay in the pan. Drain the bacon on paper towels and crumble. Set aside.

Return the skillet to the heat and add the onion and pepper. Cook until the onion is translucent - about 5 minutes. Add the garlic and cook for about one minute- being cautious not to burn it. Use a slotted spoon to remove the onion, pepper, and garlic to a small bowl and keep the drippings in the pan. Set the vegetables aside.

Add the chicken broth to the skillet. Once bubbling, add the lima beans. Cover and cook for 10 to 15 minutes or until done to your liking. Add the okra and cook, stirring occasionally, until the okra has caused the sauce to thicken slightly.

Add the corn and return the onions, pepper, and garlic to the pan. Stir to combine. Cook, stirring frequently, until the corn is tender. Add the vinegar and stir. Add salt and pepper to taste. Add the tomatoes and stir to combine. Remove from the heat. The residual heat will cook the tomatoes through. Sprinkle with the crumbled bacon. Serve immediately.

Crispy Butter Beans are a healthy, high-fiber snack or appetizer made with a fresh and bright lemon-herb green sauce for dipping. They are so good, even my kids love them!

Top 20 lima beans recipes from across the web

The most viewed lima beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 20 lima beans recipes from across the web

The most viewed lima beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lima Beans with Ham Hocks and Rice ...

Southern Lima Beans (Butter Beans)

Succotash With Sausage and Shrimp

Greek Baked Beans With Honey and Di...

Southern Butter Beans Recipe (Best ...

One-Pot Butter Beans and Greens

Arroz'd Fava - Cape Verdean Style R...

Summery Greens and Beans With Toast...

Large White Bean, Tuna and Spinach ...

Succotash

Summer Succotash

Crispy Butter Beans (Air Fryer or O...

What To Serve With Lima Beans: 17 D...

Instant Pot Lima Beans (dry, large ...

Butter Bean Soup with Portabellas a...

Wow your friends with this easy, ta...

Zesty Butter Beans Recipe

Lima Beans and Rice

Grandma's Slow-Cooked Lima Beans Re...

Brothy Butter Beans and Kale

The most viewed lima beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine