Southern Lima Beans
These Southern Lima Beans are cooked from scratch for a meaty, rich flavor. They make for a great side dish any time of the year!
Servings: 8 servings
Calories: 400kcal
Ingredients
- 16 oz. dried lima beans
- 4 slices thick-cut bacon chopped
- 1 large yellow onion diced
- 1 cup sliced celery
- ½ cup shredded carrots
- 2 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp Cajun seasoning
- ¼ tsp crushed red peppers
- 2 bay leaves
- ½ cup unsalted butter
- 4 cups low-sodium chicken broth
Instructions
- Using a large pot or Dutch oven, add beans and enough water to cover beans by ~1-2”. Place over medium-high heat and bring to a boil.
- Once boiling, remove saucepan from heat, cover and let rest for 1 hour.
- Drain beans and rinse with cold water; let beans rest in colander while you cook the bacon.
- Using the same large saucepan, add the chopped bacon and place over medium-high heat. Sauté, stirring occasionally, for 4-5 minutes.
- Add onion, celery, carrots, garlic, salt, pepper, thyme, Cajun seasoning, crushed red peppers and bay leaves; stir until well combined. Continue sauteing, stirring occasionally, for 5-6 more minutes.
- Add beans, butter, chicken stock and enough water to cover the beans. Reduce heat to medium-low and simmer for 75-90 minutes, or until beans are soft. (Note: Check water level occasionally; if beans are not covered with water, add more water to cover.)
Notes
I did not soak overnight, but you can soak the beans overnight (12-16 hours) and then start this recipe up at Step 3.
Nutrition
Calories: 400kcal | Carbohydrates: 40g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 473mg | Potassium: 1205mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1821IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg
