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Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!
This Southern Lima Bean Recipe will change your world!
There is an age-old debate over whether they are Lima Beans or Butter Beans! Technically they are the same bean… But in my neck of the woods, a lima is green, young, tender, and sweet!
A butter bean, however, is the larger, older, and dried version (now this is an opinion y’all)! Both are slap your momma good! And they both are paired wonderfully with some good old buttered cornbread.
These beans can be found fresh in the summertime and you are so lucky if you get your hands on them! For the most part, you find them in your freezer section. Frozen, fresh, young, and tender green limas can be enjoyed year-round! Thank the good LORD above! We love them at my house.
What about you? Do you love them too or have you never had them yet?? If you never have made them, now is the perfect time to give them a try! Either way, I think you will love this recipe!
How to season Lima Beans
- Bacon
- Chicken Broth or Water and Bouillon
- Garlic
- Onion Powder
- Sugar
- Salt
- Black Pepper
- Red Pepper Flakes (optional)
- Fresh Frozen Baby Lima Beans
How to cook Lima Beans
Step 1. It starts with some glorious bacon. Yep, you gotta have bacon to make this delish! I like to cut pieces of bacon with my kitchen scissors. Let them cook up a few minutes to render that delicious fat in the bottom of the pan. Now, if you don’t like the pieces of bacon in the beans, just cook the slices whole and then pull them out after they cook.
Step 2. Add the broth, baby limas, minced garlic, onion powder, sugar, black pepper, and red pepper (if you like a kick). Bring to a boil, then cover with a vented lid (that just means don’t cover completely, leave a little opening), and then reduce to simmer. My stove is about a medium-low. Each one cooks differently, so you know your settings best.
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Step 3 – How long to cook Lima Beans on stove. Cook for about 30 minutes stirring occasionally. Then give it a taste and add the salt to taste. If it needs more liquid, add a little water or more broth now. They don’t have to be completely covered or drowning, but you want enough liquid in there so that they stay moist and don’t burn.
Step 4. Then cook another 30 minutes until nice and tender.
Now it is time to enjoy these beauties!!
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Southern Style Frozen Lima Beans
Ingredients
- 2 slices bacon, sliced
- 1 ½ cups chicken broth or stock
- 1 clove garlic, minced
- ½ tsp onion powder
- 1 tsp sugar
- ½ tsp black pepper
- ⅛ to ¼ red pepper flakes, (optional)
- 16 ounces frozen baby lima beans
- salt to taste
Instructions
- In a large pot, slightly saute bacon about 1 to 2 minutes.
- Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.
- Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don’t want them to burn. So add if necessary. Season with salt if desired.
- Cook for another 30 minutes until buttery tender and enjoy.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
I didn’t think I liked lima beans, but I had a sad little frozen bag that was purchased inadvertently and had hung around taking up space for too long, so I thought I’d give this recipe a try. It was an instant hit, for both me and my husband!! We’re definitely adding it to the regular rotation. The only thing I did differently was to remove the bacon after it was crispy, set it aside, and topped the beans with it. Thanks for a delicious recipe!!
Thank you so much, Jillian! You have made my day! I do the same sometimes with the bacon on my green beans too! Love it that way!
Amazing! Getting my hubby to eat a vegetable other than a potato, peas or cauliflower drenched in cheese is a chore. However this recipe blew him away! Didn’t remember to take my bacon out to thaw so I used some pancetta that I had left over from another recipe. Reminded me of being down South as a child at my Grandma’s house. Thank you so much!
These are so good. I added the red pepper. Will be a hit with the family
Thank you, Wendy! I am so glad you enjoyed them.
What if I only have fresh dry Lima beans? Do I soak them first?
If using dried limas you can soak them overnight in water or cover with water and bring them to a boil. Then reduce to a low boil for about 20 minutes. Drain the water and proceed with recipe. You may need to cook them for 1 1/2 to 2 hours depending on how soft you want them.
Fantastic! My 4 year old loved them!!
Thank you, Kathy! That is awesome!
These Lima beans were delicious. I will definitely make them again.
Thank you so much, Cindy! I am glad you loved them and will be enjoying them again and again!
Best limas we have ever eat! Thanks so much for sharing!
Thank you so much, Debbie! I am so glad you love them as much as we do! Happy New Year!
My boyfriend, who never has liked lima beans, LOVED them in this recipe! That should be the highest rating this recipe could get. By the way, I didn’t have bacon handy so I used about 1/2 cup of chopped ham.
Now that is the best compliment ever! Ham is also awesome in limas! Great substitution! Thanks so much for sharing.
This is one of those basic simple recipes that consistently produce great taste. I do use chicken broth instead of water and also reduce the salt since the broth already has some.
Thank you, Carl! Yes, the recipe calls for chicken broth and that does add tons of flavor! Using less salt or low sodium broth are both great was to reduce sodium intake if desired.
I used this recipe but with a bag of the dried larger lima beans. So I soaked the beans for 8 hours and cooked them in my slow cooker first, then added the ingredients listed but also added a teaspoon of Italian seasoning. I kept the bacon separate and crumbled and sprinkled them on the beans before eating. This is the first time I can say I love lima beans. I’ll being making them pretty regularly from now on. I did have two family members who refused to try them sadly. Their lose.
Thank you, Jewel! I am glad you have a newfound love of limas. I also enjoy them dried as well! Both are so delicious! Maybe you can convert those family members too!
You know, many people who think they hate lima beans will totally change their minds if the skins on each bean are removed before serving (my husband is one of these people!). There are two ways of doing this, both are a bit fiddly, but really worth it. Either let the frozen beans thaw a little, then make a slit in the skin at the top with the thumbnail and pop out the bean; or – once they are cooked do the same. I usually use the first method, the cooked beans are HOT! For fresh beans (in UK called broad beans) blanch them and then remove skins before final cooking. Please try this, it makes all the difference in the world.
Thanks for sharing! Great information!
My husband has always referred to these as butter beans. I had to Google it before I finally quit arguing with him. This is a great butter bean recipe, he said.
Thank you so much! Right, who can keep it straight! They really are butter beans or lima beans interchangeably. I always called the larger dried limas butter beans, either way, they are both delicious.
Five Stars!! This is such a great side dish, the bacon is the perfect salty touch!!
Just like my Mom used to make! Outstanding flavor in this recipe!
I have never been a lima bean lover, BUT, I was asked to bring a southern dish to a potluck and brought these and everyone went ga-ga! This recipe might just make a lover out of me!
This is hands down the best Lima bean recipe I have ever made! I’ll never make another!
I came to Lima Bean appreciation late in life…and always looking for great recipes. Thanks friend!
My husband loved these. We’ve been married 21 years and this was the first time I’ve cooked baby lima beans for him. Thank you so much for sharing this recipe!
Thank you so much Donna! That makes my heart glad to hear! Limas are one of my husband’s favorites and I am glad to hear now yours as well! After 21 years you finally talked him into trying them – YAY!
Just like Texas road green beans, excellent !!
Thank you Daryl! I have not tried TRH green beans. I am going to have to order them next time!
My BF is a southerner and I wanted to make him some limas. I like them too but Cracker Barrel is the only place I’ve had them. Well… that southern boy said they almost tasted like his mama’s. Win Win for me.
Best compliment ever! Thank you so much!
How do u pressure cook them to put in canning jar
Here is a great resource for how to pressure can them. https://nchfp.uga.edu/publications/uga/using_press_canners.html