southern chef in louisiana's Note:
I was born and raised in the south, and we eat a lot of beans. Here is a easy and basic lima bean recipe. We've been doing it this way for years. You can use ham hocks, hambones, smoked bacon or smoked sausage for the pork flavor in this dish. Also fresh, frozen or even canned beans can be used--they just won't have to cook as long.
My Private Note
Units: US | Metric
- 1I know the bag says to soak the beans overnight, but you really don't have to.
- 2Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
- 3After the beans have sat, drain the water and sit the beans to the side.
- 4Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
- 5Add pepper and salt--only about 1 teaspoon of salt at first.
- 6Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
- 7Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
- 8Just enough to keep about 1 inch of water above the beans as they cook.
- 9Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.
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Nutritional Facts for Southern Lima Beans With Rice
Serving Size: 1 (73 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 62.5
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 143.7 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 2.3 g
- Sugars 0.5 g
- Protein 2.5 g
The following items or measurements are not included: