A beloved staple in Southern cuisine, known for their creamy texture and rich, buttery flavor. These beans are often served as a side dish at family gatherings and holiday feasts.
Ingredients
Scale:
1 pound dried Southern Lima Beans
1 teaspoon salt
1/2 teaspoon black pepper
6 cups water or vegetable broth
1 tablespoon olive oil or unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon smoked paprika (optional)
1 cup diced ham or bacon (optional for a non-vegetarian version)
Instructions
Rinse the dried Southern Lima Beans under cold water to remove any debris or dust. Place them in a large bowl and cover with plenty of water, allowing them to soak for at least 8 hours or overnight.
In a large pot, heat the olive oil or unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and fragrant. Stir in the minced garlic and cook for an additional minute.
After soaking, drain the Lima Beans and rinse them thoroughly under cold water.
Add the rinsed beans to the pot with the sautéed onions and garlic. Pour in the 6 cups of water or vegetable broth, and add the bay leaf, smoked paprika (if using), and diced ham or bacon (if desired). Stir well to combine all the ingredients.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Once the beans are tender, remove the bay leaf and season with salt and pepper to taste. Serve warm, either as a standalone dish or as a side.
