Lancaster County Lima Beans

This is old-school Pennsylvania Dutch cooking at its most practical. Lima beans and diced potatoes get boiled together in the same pot, drained, then dressed with milk and butter. Five ingredients, one pot, and a side dish that’s been filling Lancaster County tables for generations.

The potatoes go in after the beans have had a head start. Lima beans take longer to cook through, and if you add everything at once, you’ll end up with mushy potatoes and undercooked beans. Wait until the limas are nearly soft, then add the diced potatoes and let them finish together. When both are tender, drain the water and stir in the milk and butter while everything is still hot.

The milk and butter create a light, creamy sauce that coats both the beans and potatoes without being heavy. It’s not a cream sauce or a gravy. It’s simpler than that, just enough richness to bring the whole dish together. Season generously with salt and pepper at the end.

Kitchen Tips

• Use dried lima beans for the most authentic result. Soak them overnight to cut down on cooking time.
• Dice the potatoes small, roughly the same size as the beans, so everything cooks evenly and each spoonful has a mix of both.
• Warm the milk before adding it to the pot. Cold milk cools everything down and you want to serve this hot.

Variations

• Add a handful of chopped fresh parsley or chives before serving for color and a fresh note.
• Stir in crumbled bacon for a smokier, more substantial version.
• Use cream instead of milk for a richer finish, though that moves away from the thrifty spirit of the original.