Smoky Southern Lima Beans🥗 Side

Name: Smoky Southern Lima Beans
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 10 servings
Ingredients: 1 lb dried lima beans; 1 smoked ham hock; 9 cups water (or less for slow cooker); 1 1/2 tsp salt; 1/2 tsp black pepper

Buttery legumes gently simmered alongside cured pork, delivering authentic down-home taste and cozy satisfaction.

By Marcus Rivera, Kitchen Tips Editor

Prep: 10 minCook: 120 minServes: 10

southern comfort food beans slow cooker side dish

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This humble pot of beans showcases the magic that happens when dried legumes meet smoky pork and patient simmering. The ham hock works double duty here, infusing the cooking liquid with deep, meaty flavor while its collagen slowly dissolves into the broth, creating that signature silky texture you'll find in the best Southern kitchens. What emerges is far greater than the sum of its simple parts—creamy beans bathed in a rich pot liquor that begs for a piece of cornbread.

The key to perfect lima beans is controlling your stirring. If you prefer beans that hold their shape beautifully, resist the urge to stir too often during the long simmer. But if you love that thick, almost gravy-like consistency where some beans break down into the broth, give them a good stir every twenty minutes or so. Either way, keep an eye on the water level throughout cooking, adding more as needed to keep everything just submerged. Don't rush the process—those extra minutes of simmering transform the ham hock's tough collagen into pure velvet.

Serve these beans as a satisfying main dish with cornbread and collard greens, or ladle them alongside fried chicken for a proper Sunday supper. For a lighter twist, skip shredding the ham hock meat and simply discard it after cooking, letting the beans shine with just their smoky essence. Leftovers are a gift—the flavors deepen overnight and reheat beautifully with a splash of water or broth.

Ingredients

1 lb dried lima beans
1 smoked ham hock
9 cups water (or less for slow cooker)
1 1/2 tsp salt
1/2 tsp black pepper

Nutrition (Per 10 servings)*

209

Calories

14g

Protein

29g

Carbs

Fat

Fiber

410mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Rinse the beans and check for any foreign particles.

Stovetop Method

Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and cook for about 20 minutes. Reduce the heat to a simmer, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep the beans just covered. Stir less frequently to allow the beans to stay intact, or stir more often to create a thick, rich broth. Add the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.

Slow Cooker Method

Place beans, 6 cups water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. Keep in mind that different slow cookers cook at different rates, so watch them carefully in the last few hours for doneness. If desired, remove the hock, shred the meat, and return it to the slow cooker.