Tulo

Southern-Style Dried Lima Beans Recipe

An overnight soak lets the dried beans rehydrate evenly so they cook through at the same rate, and a long, slow simmer with a smoked ham hock breaks some of the beans down into a naturally thick, rich potlikker without any flour or cream.

Prep
15 min
Cook
105 min
Total
120 min
Servings
6

Ingredients

Servings6
  • 1 lb dried lima beans
  • 1 large (about 12 oz) smoked ham hock
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 leaves bay leaf
  • 2 tablespoons unsalted butter
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Nutrition per serving

Calories
453
Protein
31g
Carbs
52g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pick over the dried lima beans and discard any shriveled beans or grit, then rinse well. Place in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 8 hours or overnight.
  2. 2Drain and rinse the soaked beans, then transfer to a large Dutch oven or heavy pot.
  3. 3Add the ham hock, diced onion, minced garlic, chicken broth, and bay leaves. The liquid should cover the beans by about an inch; add water if needed.
  4. 4Bring to a boil over high heat, then reduce to a low simmer, cover partially, and cook for 90 minutes to 2 hours, stirring occasionally, until the beans are fully tender and some have broken down to thicken the liquid.
  5. 5Remove the ham hock, pull off the meat once cool enough to handle, and discard the skin, fat, and bone. Shred the meat and return it to the pot.
  6. 6Stir in the butter, salt, and pepper. Simmer uncovered for another 10 minutes to thicken slightly, then taste and adjust seasoning before serving.

Tips & variations

  • Skip the overnight soak if pressed for time: boil the rinsed beans for 2 minutes, then let them sit off heat, covered, for 1 hour before draining and proceeding with the recipe.
  • No ham hock on hand? Substitute 6 ounces of diced smoked bacon or a smoked turkey wing for a similar depth of flavor with less fat.
  • A splash of apple cider vinegar or hot sauce stirred in right before serving cuts through the richness and brightens the dish.

Storage & reheating

Store cooled beans in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water since the beans thicken further as they sit. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Older bags of dried lima beans (past a year or two on the shelf) take noticeably longer to soften no matter how long they simmer; buy from a store with good turnover if the beans still seem tough after 2 hours.
  • Salting the cooking liquid too early can toughen the bean skins, so hold off on salt until the beans are already tender.

FAQ

Do dried lima beans really need to be soaked before cooking?

Soaking isn't strictly required, but it cuts the simmer time roughly in half and helps the beans cook through more evenly. Unsoaked beans can be simmered directly but will need closer to 2.5 to 3 hours.

Why are my lima beans still firm after an hour of simmering?

This usually means the beans are old, hard water is being used, or salt or acid (tomatoes, vinegar) was added too early, all of which slow softening. Keep simmering and hold off on acidic ingredients until the beans are tender.

Can I use baby lima beans instead of large dried lima beans?

Yes. Baby lima beans cook slightly faster, usually tender in about 75 minutes of simmering after soaking, so start checking for doneness earlier.

Can this be made without meat?

Yes. Omit the ham hock, use vegetable broth, and add 1 tablespoon of smoked paprika plus an extra tablespoon of butter to keep some of the smoky depth.