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Best Lima Bean Recipes

Best Lima Bean Recipes

Top Rated Lima Bean Recipes

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Southern Style Baby Lima Beans

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Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!

There is an age old debate over whether they are Lima Beans or Butter Beans! Technically they are the same bean. But in my neck of the woods a lima is green, young, tender and sweet!

A butter bean, however is the larger, older, and dried version (now this is an opinion y'all)! Both are slap your momma good! And they both are paired wonderfully with some good old buttered cornbread.

These beans can be found fresh in the summertime and you are so lucky if you get your hands on them! For the most part, you find them in your freezer section. Frozen, fresh, young, and tender green limas can be enjoyed year round! Thank the good LORD above! We love them at my house.

What about you? Do you love them too or have you never had them yet?? If you never have made them, now is the perfect time to give them a try! Either way, I think you will love this recipe!

What you need to make Lima Beans

  • Bacon
  • Chicken Broth or Water and Bouillon
  • Garlic
  • Onion Powder
  • Sugar
  • Salt
  • Black Pepper
  • Red Pepper Flakes (optional)
  • Fresh Frozen Baby Lima Beans

How to make Southern Lima Beans

Step 1. It starts with some glorious bacon. Yep, you gotta have bacon to make this delish! I like to cut pieces of bacon with my kitchen scissors. Let them cook up a few minutes to render that delicious fat in the bottom of the pan. Now, if you don't like the pieces of bacon in the beans, just cook the slices whole and then pull them out after they cook.

Step 2. Add the broth, baby limas, minced garlic, onion powder, sugar, black pepper, and red pepper (if you like a kick). Bring to a boil, then cover with a vented lid (that just means don't cover completely, leave a little opening) and then reduce to simmer. My stove is about a medium low. Each one cooks differently, so you know your settings best.

Step 3. Cook for about 30 minutes stirring occasionally. Then give it a taste and add the salt to taste. If it needs more liquid, add a little water or more broth now. They don't have to be completely covered or drowning, but you want enough liquid in there so that they stay moist and don't burn.

Step 4. Then cook another 30 minutes until nice and tender.

How to make baked lima beans and veggies

The dried bean preparation is the hardest part of this recipe. The main thing to remember here is to soak your beans. You also cook them a bit the next day so that when you bake them they don’t take super long.

If you don’t do this, your veggies will be over baked and there is nothing worse than melted mushy veggies. I honestly get the heebie jeebies just typing those words.

  1. Soak and cook the beans.
  2. Saute the ingredients.
  3. Transfer to a baking dish and bake.

You can eat them as a main dish, nothing else necessary, or you can serve them along side another dish. Either way, this lima bean recipe is the perfect boost of healthy ingredients!

Recipe Summary

  • 2 cups dried lima beans (about 1 pound)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup finely chopped carrot
  • 2 cups water
  • 2 tablespoons butter, softened

Sort and wash beans place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan stir in salt and pepper.

Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon set bacon aside. Add onion and carrot to drippings in pan sauté 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture in Dutch oven stir well. Cover and bake at 300° for 2 1/2 hours or until beans are tender, stirring every hour.

Why We Love Frozen Lima Beans

Asking a team of cooks—who have been known to wake up early to hit the farmer's market before work—to explore the freezer aisle is a guaranteed way to get exasperated eye-rolls. I gathered my courage and did it anyway.

Why Frozen Is (Sometimes) Better Than Fresh

But the cooks in Epi's Test Kitchen didn't roll their eyes. They're human, after all. And after long days of cooking in our kitchen, sometimes they can barely muster the energy to go home and cook in theirs.

In other words, they are not averse to saving time. They have no problem with convenience. And so they throw no shade on frozen vegetables.

As we dug deeper into frozen foods (but not frozen meals—a key distinction), we found speed and convenience everywhere. But some frozen foods have a bigger impact than others.

These are the foods we can't get anywhere other than the freezer aisle, or ingredients that, were it not for the freezer aisle, are so painstaking to prep that weɽ avoid them altogether.

Lima beans (sometimes called butter beans) are on the top of that list. These beans are hard to find fresh, and the ones you come across at farmers' market need to be peeled one-by-one. Which is fine (and worth it!) on a lazy summer Sunday. But Wednesday night is different.

So frozen it is. With a bag of limas as a starting point, it can feel like you can go anywhere. You can simmer them with garlic and parsley, stir them into risotto, cook them with clams.

Or you can do what we did with them: Drop them into a pot full of bacon, onions, and smoked fish for a stunning, late-autumn chowder that takes about 30 minutes start to finish. Not bad for a weeknight.

Southern Lima Beans (Butter Beans)

Butter beans, lima beans, dried lima beans, large limas, pocketbook beans, mule ears, the list goes on and on. These delicious dried beans go by a host of different names. The truth is, they’re lima beans. Whether they’re green, speckled, white, cream colored, dried or fresh – they’re all varieties of lima beans.

Now, I’ll admit I grew up calling these large limas or dried limas and called their smaller green to cream colored fresh counter parts butter beans (like these). And I’m not alone. I surveyed y’all on Facebook and saw that quite a few follow my naming nomenclature, while others were the opposite. Many of you call these large dried beans butter beans. And with more than 1,000 replies at last check, y’all are pretty passionate about what you call ’em.

Here’s what I know for sure… Call them whatever you will. Just don’t call me late to supper when these babies are on the menu.

My recipe for cooking them is simple, straightforward, and only calls for a handful of ingredients, but it’s the method that really matters. Let’s jump in…

Now, my mom taught me that with all dried beans, they need to be soaked before cooking – whether using the overnight or the quick soak method. Now, since I know she’s reading this (Hi, Mom!), I’ll fall short of saying she’s wrong, but I will say that we now know better. Yep, modern science and testing have revealed that soaking beans really doesn’t do much other than cut down on the cook time (which isn’t a huge difference anyway).

Since it’s how I learned to cook, I’m a strong proponent of the philosophy that the way your mom or grandma did it is the right way. So if you want to soak your beans, by gosh you need to soak those beans. But the truth is that if you don’t have time to soak, (or just don’t want to) you’re going to come out with some super delicious beans either way.

Now for me, these large dried limas should be swimming in a thick, rich broth that’s super creamy. It’s the way mom made them and after a few tests, the trick to getting them that way is super simple. You have to stir them.

You see those beans right above here? Those beans were cooked using the exact same method and ingredients, but I only stirred them twice. The result is mainly whole beans and a relatively thin, clear broth.

Now these down here below were stirred quite a bit more. The stirring broke some of the beans up and the starch from those beans thickened the broth and made for a hearty, thick sauce to coat the beans. This is how Mom made them.

Either way is delicious, it’s just all in how you like them.

Now while some recipes calls for onion, garlic, even carrots, Mom made her beans with just water, smoked meat, salt, and pepper. Often she would also include a pinch of ground ginger as many claim it helps with the uh… um, “after effects” of eating a bowl full of beans, but there’s no scientific evidence of that being true.

Outside of the beans themselves, most of the flavor comes from the salt and the smoked meat. I keep ham hocks frozen for this because I think they add the most flavor to dishes like this, but a ham bone, smoked turkey wings, smoked pork neck bones, or even smoked sausage can be used to get that smoky flavor.

Regardless of what you call them and whether you stir them or not, these beans are a hearty, delicious side (or even main dish) that’s perfect alongside some piping hot cornbread. In my family, beans like this have always been served with some raw onion. I’ve heard others say they add mayonnaise or even ketchup to them. No matter what goes with them, I know you’re going to love them! Y’all enjoy!

64 lima beans and mushrooms Recipes

Lima Bean Meatless Chili

Lima Bean Meatless Chili

Lima Beans with Wild Mushrooms and Chard

Lima Beans with Wild Mushrooms and Chard

Lima Bean Casserole

Lima Bean Casserole

Creole Squab, Mushroom, and Lima Bean Bake

Creole Squab, Mushroom, and Lima Bean Bake

Fried Rice With Sausage and Lima Beans

Fried Rice With Sausage and Lima Beans

Chicken With Lima Beans (Crockpot Recipe)

Chicken With Lima Beans (Crockpot Recipe)

Tomato Soup With Veggies and Lima Beans (South Beach Diet Phase

Tomato Soup With Veggies and Lima Beans (South Beach Diet Phase

Sweet Corn, Lima Bean and Lobster Shepherd's Pie (Emeril Lagasse)

Sweet Corn, Lima Bean and Lobster Shepherd's Pie (Emeril Lagasse)

Rice With Black Mushrooms - Diri Ak Djon-Djon

Rice With Black Mushrooms - Diri Ak Djon-Djon

Bean Salad Medley

Bean Salad Medley

Mom's Bean and Barley Soup

Mom's Bean and Barley Soup

Chicken Casserole With Tomatoes and Lima (Broad) Beans

Chicken Casserole With Tomatoes and Lima (Broad) Beans

Black Bean and Hominy Succotash With Grilled Portobello Mushroom

Black Bean and Hominy Succotash With Grilled Portobello Mushroom

Stampede Baked Beans

How to Store Cooked Lima Beans

If you realize that you have made too big of a batch, no need to panic! This recipe makes excellent leftovers! I personally think they taste even better the next day. They also freeze very well. So well, that I usually double this recipe just to freeze the rest. It makes my life so much easier on a weekday when I am super tired and do not feel like cooking! I just take one of these out in the morning and it is thawed out by the time I get home. I only need to reheat and possibly add more salt or seasoning.

How to Make Dried Lima Beans in a Slow Cooker

My family has always hated lima beans. I&rsquove always had a hard time getting them to try recipes with them. But then we went on vacation and they tried some that had been slow cooked all day with ham and they fell head over heels. I knew I could make them at home and get them to try&hellip So I had Mikey use my recipe and try it on video!

And boy oh boy am I NOT hearing complaints about mom&rsquos lima beans anymore!

Avoid adding salt or acidic ingredients, such as vinegar or tomato juice, to the lima beans while they are cooking. The addition of salt or acid prevents the beans from absorbing water, which could impact their ability to cook properly. If you wish to add these flavorings, do so once the beans have completely cooked.

Soaking the beans before cooking them helps reduce their gas-producing side effects, according to Cleveland Clinic. During the soaking process, the water begins to dissolve the starch inside the beans. Since this starch is responsible for producing gas and indigestion, this simple step can help you feel quite a bit better after enjoying your beans.