Southern Lima Beans with Rice
Savor the comforting soul of Southern cooking with this hearty Southern Lima Beans with Rice recipe. Featuring velvety-smooth, slow-simmered large lima beans infused with the smoky richness of a ham hock, aromatic bursts of garlic and onion, and the warmth of smoked paprika, this dish is pure Southern comfort in a bowl. Paired with perfectly fluffy, buttery long-grain white rice, cooked in savory chicken broth, it’s a wholesome, filling meal that’s as satisfying as it is flavorful. This easy-to-follow recipe takes you step-by-step from tender beans to the perfect rice pairing, creating a dish ideal for weeknight dinners or cozy family gatherings. Garnish with fresh parsley for a touch of brightness and enjoy a true classic from the heart of Southern cuisine! Perfect for keywords like "Southern lima beans," "comfort food recipes," and "easy Southern dinner ideas."
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Recipe Information
Ingredients
- 1 pound dried large lima beans
- 8 cups water
- 1 ham hock
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 leaves bay leaves
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lima beans thoroughly under cold water and check for any debris. Set aside.
In a large stockpot, combine the rinsed beans and 8 cups of water. Add the ham hock and bring to a boil over medium-high heat.
Reduce the heat to low and simmer the beans uncovered for 1 hour, stirring occasionally.
After 1 hour, add the diced onion, minced garlic, bay leaves, smoked paprika, cayenne pepper (if using), kosher salt, and black pepper to the pot. Stir well to combine.
Continue simmering the beans for another 1 to 1.5 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking, and add additional water if the mixture becomes too thick.
Remove the ham hock from the pot. Shred any meat from the bone and return it to the pot, discarding the bone and excess fat. Stir to combine.
While the beans are finishing, prepare the rice. Rinse the rice under cold water until the water runs clear.
In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir to coat the grains in butter.
Pour in the chicken broth and bring to a boil. Cover the pan, reduce the heat to low, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
To serve, ladle the lima beans over a bed of rice. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 91.9 g | 328% | |
| Total Sugars | 46.1 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 707 mg | 54% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 9472 mg | 202% | |
*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.
