Ham Hocks and Lima Beans
Savor the rich, smoky flavors of Southern comfort cooking with this hearty Ham Hocks and Lima Beans recipe. Tender, slow-simmered lima beans combine beautifully with the savory depth of seared ham hocks, creating a dish that's both satisfying and nutrient-packed. Aromatics like onion, garlic, and carrot enhance the flavor profile, while a bay leaf adds a subtle herbal note. Simmered in a robust chicken broth until the meat is fall-off-the-bone tender, this one-pot classic is a true celebration of home-cooked soul food. Perfect for cozy family dinners or gatherings, it's traditionally served with cornbread or fluffy white rice for the ultimate comfort meal. With just 20 minutes of prep and all the magic happening on the stovetop, this recipe is as uncomplicated as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Ham hocks
- 1 pound Dried lima beans
- 1 medium, diced Onion
- 4 cloves, minced Garlic
- 1 large, diced Carrot
- 1 piece Bay leaf
- 6 cups Chicken broth
- 1 tablespoon Olive oil
- 1 teaspoon (adjust as needed) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Rinse the dried lima beans thoroughly under cold water and discard any debris. Place them in a large bowl, cover with water, and soak overnight (or at least 6 hours). Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, and diced carrot. Sauté for 3-5 minutes, stirring frequently, until the vegetables soften.
Add the ham hocks to the pot and sear for about 2 minutes per side to enhance their flavor.
Pour in the chicken broth, then add the drained lima beans and bay leaf. Stir gently to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for about 2 to 2.5 hours, stirring occasionally, until the beans are tender and the meat is falling off the bone. Add more broth or water as needed to keep the beans submerged.
Remove the ham hocks from the pot. Let them cool slightly, then shred the meat off the bones and return it to the pot. Discard the bones and any excess fat.
Season the dish with salt and black pepper to taste. Stir well and let simmer for an additional 10 minutes to allow the flavors to meld.
Before serving, remove and discard the bay leaf. Sprinkle the dish with fresh parsley for a burst of color and added freshness, if desired.
Serve hot with cornbread or white rice for a complete, comforting meal.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 10.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
