Lima Beans
Submitted by nrb38
Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis is the way dried lima beans were cooked in the South for generations. No fancy ingredients, no shortcuts. Just beans, smoky pork, bacon drippings, and patience.
Smoked ham hock skin goes right into the pot with the soaked beans, giving the cooking liquid a deep, porky smokiness that seeps into every bean over the nearly two-hour simmer. Bacon drippings add richness, and a half teaspoon of sugar smooths out any bitterness without making things sweet.
The beans should be tender but not mushy when they’re done. Keep the lid on and the heat low. A hard boil breaks the beans apart and turns them to paste. A gentle simmer keeps them creamy with their skins intact.
Pro Tips
- Pick through the dried beans carefully. Stones and dirt are common in dried limas and a stray pebble will ruin someone’s day.
- The 15 to 20 minute soak is shorter than most bean recipes call for. Lima beans don’t need an overnight soak like kidney or navy beans.
- Keep the beans covered with water the entire time they cook. Exposed beans dry out and cook unevenly.
- Discard the ham skin before serving. It’s done its job flavoring the pot liquor.
Variations
- Use a whole smoked ham hock instead of just the skin for meatier beans.
- Add a diced onion and a couple of garlic cloves to the pot for more depth.
- Serve over rice with hot sauce and cornbread on the side for a full Southern meal.
Ingredients
Directions
Pick over the beans to remove the stones and dirt.
Rinse the beans well and drain them.
Cover them with cold water and soak them 15 to 20 minutes.
Drain well.
Combine the beans and all the remaining ingredients in a large pot.
Add enough cold water to cover by 1 inch.
Heat to simmering and cook, covered, until the beans are tender but not mushy, about 1 hour and 45 minutes.
Keep an eye on the beans while they are cooking and add more water to keep the beans covered it necessary.
Discard the ham skin and serve hot.
Comments
