Southern Lima Beans With Rice

READY IN: 3hrs




  • 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.