Slow Cooker Lima Beans

"One of my favorite meals as a child was when my mother would cook a big pot of lima beans with ham, and we would eat it over rice with cornbread. She used a pressure cooker, but I prefer the slow cooker, and I've tweaked the ingredients just a bit from how she would make it. Great for when you're in the mood for some good down-home comfort food :)"
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Ready In:
10hrs 20mins




  • Drain beans. Add to crockpot along with remaining ingredients except fresh parsley. Cook on low 10 hours. Remove ham bone and bay leaf. Pull off any ham on the bone, chop it up and add back to soup. Stir in fresh parsley just before serving.

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I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself. <br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself. <br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
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