Ingredients
1 pound dried Southern Lima Beans
4 cups chicken or vegetable broth
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
Optional: smoked ham hock or bacon for added flavor
Directions
Start by rinsing the dried Southern Lima Beans under cold water to remove any debris. Then, soak the beans in water overnight to help them cook more evenly.
In a large pot, sauté the chopped onion and minced garlic in a little olive oil until they are soft and translucent. This will create a flavorful base for your Lima Beans.
Drain the soaked beans and add them to the pot with the sautéed onions and garlic. Pour in the chicken or vegetable broth, add the bay leaves, and season with salt and pepper to taste.
If desired, add a smoked ham hock or bacon to the pot for added flavor. The smoky meat will infuse the beans with a rich, savory taste that is characteristic of Southern cuisine.
Bring the pot to a boil, then reduce the heat to low and simmer the beans for 1-2 hours, or until they are tender and creamy. Stir the beans occasionally to prevent them from sticking to the bottom of the pot.
Once the beans are cooked to your liking, remove the bay leaves and any meat bones from the pot. Taste the beans and adjust the seasoning as needed.
Serve the Southern Lima Beans hot as a main dish or side dish, garnished with fresh herbs or a drizzle of olive oil. These beans pair well with cornbread, rice, or greens for a classic Southern meal.
Nutrition Facts
Calories:
320
Fat:
2.5
Carbohydrates:
60
Protein:
20
Sodium:
500
Fiber:
15
Sugar:
4
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