Southern Plantation Lima Beans

Recipe by Chief Jack
READY IN: 2hrs 40mins
SERVES: 8-10




  • Sift through the beans for “Foreign Bodies” and rinse.
  • In a stock pot, cover the beans with 2 inches of water and soak for 4-5 hours.
  • Chop the baked ham rind to about 1/4 inch squares.
  • If you use bacon, cook it off about three quarters of the way to render out some of the fat and drain well before chopping.
  • (Reserve the fat for the roux later, at your option!) Drain the soaking water, add the meat to the beans and cover with water by about 2 inches.
  • Bring the beans to a slow boil, add the Liquid Smoke, salt and pepper, cover and reduce the heat to a low simmer until tender.
  • (From 45 minutes to 2 hours, depending on the beans and the heat so check them often.) When the beans are nearly tender, in a small sauce pan, mix the flour and oil (you can use the leftover bacon fat) and heat, mixing until bubbling.
  • Because of the variable of how much water is left in the beans, I’ve found it’s better to thicken the sauce backwards.
  • Start spooning bean water into the roux to thicken it to a paste (like thin mashed potatoes) then adding the paste back into the beans a tablespoon at a time, and stirring to the desired thickness.
  • Keep in mind it won’t fully thicken until it comes to a boil and it may take a few tries to get it how you want it.
  • Serve in a large bowl topped with the chopped Pecans.
  • Any leftovers will freeze.