Southern Plantation Lima Beans
Discover the soul-soothing flavors of Southern Plantation Lima Beans, a comforting dish that brings Southern hospitality right to your table. This recipe combines tender, buttery dried lima beans slow-simmered in a richly seasoned broth with smoky ham hock, aromatic onions, and garlic. Infused with a hint of smoked paprika and a subtle bay leaf essence, every spoonful is packed with hearty, comforting goodness. Perfectly paired with cornbread or rice, this one-pot wonder takes its time to develop deep, savory flavors, making it an ideal choice for family meals or gatherings. Whether garnished with fresh parsley or enjoyed as-is, it's the ultimate showcase of Southern comfort food tradition.
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Recipe Information
Ingredients
- 2 cups dried large lima beans
- 1 smoked ham hock
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried lima beans thoroughly under cold water and remove any debris or damaged beans.
Place the rinsed beans in a large pot or bowl and cover them with at least 2 inches of water. Let them soak overnight (or for at least 8 hours). Drain and rinse the beans before cooking.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Add the smoked ham hock to the pot, followed by the soaked lima beans, chicken broth, bay leaf, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 90 minutes, stirring occasionally.
Check the beans periodically to ensure they stay submerged in liquid; if needed, add a bit of water or chicken broth to keep them covered.
After 90 minutes, check the beans for doneness. They should be tender and creamy but not falling apart. Cook for an additional 15-30 minutes if necessary.
When fully cooked, remove the ham hock and bay leaf. Shred any meat from the ham hock and add it back to the pot for extra flavor.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the lima beans warm, garnished with fresh parsley if desired. These beans pair perfectly with cornbread or rice.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 6674 mg | 290% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 42.1 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 8708 mg | 185% | |
*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.
