Prep 1 hr
Cook 2 hrs
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.
- 1 (1 lb) bagregular lima beans or 1 (1 lb) bag baby lima beans
- 1 medium onion, chopped
- 2 ham hocks or 1 leftover ham bone, with some meat still on it
- 2 garlic cloves
- 1 teaspoon black pepper
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- I know the bag says to soak the beans overnight, but you really don't have to.
- Wash 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.
- After the beans have sat, drain the water and sit the beans to the side.
- Add 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.
- Add pepper and salt--only about 1 teaspoon of salt at first.
- Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
- Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
- Just enough to keep about 1 inch of water above the beans as they cook.
- Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.
Excellent! I love lima beans and like the first reviewer had never added garlic before. The garlic adds alot of flavor. Thanks for a wonderful southern recipe!
This is great. I have made lima's before, However I have never added garlic. Plus I have not cooked the Ham Hocks and the onion and garlic together. It sure makes a big difference. Thank You for the wonderful idea and the recipe.
This was my first attempt at lima beans. I liked the simplicity of the recipe and after reading the reviews decided to add a couple stalks of celery, and some red pepper flakes (both of which I love with beans).<br/>The smoked hocks were fat with meat and flavor. I loved the library paste with limas consistency when it cooled.<br/>I'll be making it again soon. It was simple and delicious.