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A bowl of lima beans and ham with two pieces of cornbread.
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Lima Beans with Ham

Lima beans with ham is a classic Southern dish that can be served as a main or a side. It's slow-cooked, creamy, country style food that's inexpensive and packed with flavor.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Soaking Time: 2 hours
Total Time: 4 hours 45 minutes
Servings: 6
Calories: 362 kcal

Ingredients

  • 1 pound (454 g) Dried Lima Beans see note below
  • 2 Tablespoons (25 g) Olive Oil
  • 1 Cup (150 g) Yellow Onion diced
  • 3 cloves Garlic minced
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 pound (454 g) Ham diced (can also use ham hock)
  • 4 Cups (908 g) Gluten Free Chicken Broth
  • 4 Cups (908 g) Water
  • 1 Bay Leaf
  • 2 Tablespoons (28 g) Vegan Butter

Instructions

  • Pick any damaged beans and pebbles from the beans. Add them to a large bowl and cover them with water, adding enough that there is at least 1 inch of water over the beans. Soak for 2 hours up to overnight.
    1 pound (454 g) Dried Lima Beans
  • When you're ready to cook the beans, add the olive oil to a large pot or Dutch oven over medium heat.
    2 Tablespoons (25 g) Olive Oil
  • Then add in the diced onions and cook until softened and translucent, about 7-10 minutes.
    1 Cup (150 g) Yellow Onion
  • Add the minced garlic, salt, and pepper. Cook while stirring constantly for 1 minute.
    3 cloves Garlic, ½ teaspoon Salt, ½ teaspoon Black Pepper
  • Drain the beans and rinse them with clean water.
  • Add in the lima beans, ham, chicken broth, water and bay leaf. Stir well. Bring to a simmer, then reduce the heat to medium low, cover and simmer for about 1 ½ - 2 hours or until the beans are soft. Remove the cover after 60 minutes to allow some of the liquid to cook off. You should stir the pot occasionally to prevent sticking.
    1 pound (454 g) Ham, 4 Cups (908 g) Gluten Free Chicken Broth, 4 Cups (908 g) Water, 1 Bay Leaf
  • If you don’t notice any beans breaking up towards the end cooking, you can mash some against the side of the pot or remove some to mash in a bowl. The mashed beans will thicken up the liquid in the beans.
  • Finally, stir in the butter and serve (preferably with a big slice of cornbread).
    2 Tablespoons (28 g) Vegan Butter

Notes

  • I used baby lima beans, but large lima beans become a little more creamy after cooking.
  • Soak the beans overnight to soften them as well as reduce digestive issues. If you don’t remember to soak your beans, you will need to cook the beans for at least 2-2 ½ hours.
  • If you don’t have ham or ham hock, you can use bacon as a replacement. Instead of using olive oil, fry the bacon first then cook the onions in bacon grease. Add the bacon back to the pot when you add in the beans.