Southern Lima Beans

 

Some folks would call a pot of Lima Beans, a main dish soup of ham and beans, while other's may call it a side dish. Here at the cottage it is both a main dish and a side dish. We love this recipe served with a great skillet of cornbread as a main dish or a leftover side dish for a meal the next day. The recipe that I have is a family recipe that has been passed down to me through the generations of amazing cooks in our family. This recipe is budget friendly with just a few ingredients and seasons. As my Grandmother would say, this is a good tasting pot of Lima's!

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How To Make Southern Lima Beans

Pick the bad beans out, wash the beans and let them drain.

Place the cleaned beans into a soup pot and cover

 with 6 to 8 cups of water. Bring the beans to boil. Boil for 2 minutes, then remove the beans from the heat. Place the lid on the beans and let them set for 1-1/2 hour. 

This is called the quick soak method,

 rather than an overnight soak.

In another heavy soup pot, sauté the onions, celery and garlic.

When the quick soak has completed, drain 

the Lima's and rinse them in a colander.

Pour the soaked beans  into the pot with the sautéed vegetables, add 6 to 8 cups of liquid to the pot. 

Stir in 1 teaspoon thyme, 1 teaspoon salt and pepper.

Place one ham hock into the soup pot with the Lima's.

Bring the beans to a boil, then reduce the heat to a slow cook. 

Place the lid on the beans and cook for 1-1/2 hours

 or until the beans are tender.

Be careful not to over cook the beans, 

you want them to be just tender not mushy.

Remove the ham hock to a plate and remove the meat from the bone.

Add the ham to the beans and the Lima's are ready to serve!

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Southern Lima Beans

A delicious budget friendly recipe. Served as a main dish or a side dish. Our old family recipe!

Ingredients

• 1 pound dried large Lima Beans
• 12 cups water divided
• 1 teaspoon olive oil
• 1 large onion, chopped
• 2 cups celery, chopped
• 3 cloves garlic, chopped
• 1 teaspoon thyme
• Salt and Pepper to taste
• 1 ham hock

Instructions

1. Pour the dried beans on a plate and pick out all of the foreign particles and bad beans. Pour into a colander, wash well and drain.
2. Pour the beans into a large soup pot, pour 6 to 8 cups of water on top of the beans. Bring the beans to boil and boil for 2 minutes. Place a lid on the beans and remove them from the heat. Let the beans sit for 1-1/2 hours. This is called the quick soak method.
3. In another soup pot, heat the olive oil and sauté the onions, celery, and garlic, set the pot aside.
4. At the end of the soaking time drain the soaking water.
5. Pour the soaked beans into the soup pot with the onions, celery and garlic. Stir in the thyme, salt and pepper.
6. Pour 6 to 8 cups of water on top of the beans and stir well.
7. Place the ham hock into the beans and water. Bring the beans to a boil, then reduce the heat to medium low. Place the lid on the beans and cook for about 1-1/2 hours until the beans are tender.
8. Remove the ham hock from the bean pot. Place it on a plate and remove the meat from the bone. Stir the ham meat into the beans and continue to cook the beans for about 5 or 10 minutes. Remove the lid from the beans and let them set for a few minutes and adjust the seasons. The beans will thicken and make a creamy sauce.
9. Garnish with fresh parsley or fresh green onions.

Created using The Recipes Generator

This is a delicious bowl of goodness!

Enjoy The Southern Lima Beans!

I am adding a delicious skillet of cornbread to this meal!

Tex Mex Cornbread

Thanks so much for stopping by the cottage today to spend some time in the kitchen with us. I always look forward to your visits and hope that you will come back to see us real soon!

Peace and Joy

Miz Helen

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