May 30, 2016

Daddy's Slow Cooked Southern Lima Beans

Lima Beans, or anything beans for that matter, have always been my Daddy's favorite food. 
So it's only natural that I love beans too and, lucky for me, my food lovin' kiddos do too.
Y'all know I love the ease of Crock-Pot recipes and this simple side dish, on of my Daddy's signatures, is in my Top 10!

Beans, beans good for your heart. The more you eat them, the more you.....love 'em.
What did you think I was going to say?
I have always been a Daddy's girl and my Dad is one of my biggest foodie inspirations!
Not only are his lima beans the bomb, but he makes a darn good steak and rack of ribs too. And you've never had Southern comfort food until you've tried his Kitty Meatloaf. Trust me. {No cats are harmed in the making of said meatloaf}.


Ingredients:

Makes 10 servings
  • 16oz bag dried lima beans, soaked overnight, rinsed, and drained.
  • 1 1/2 32oz boxes of low sodium chicken broth
  • 1 ham hock
  • salt and pepper, to taste
  • garlic powder, celery salt, onion powder, to taste {optional}

Directions:

  1. Pour dried beans in a large bowl. 
  2. Add water to cover and soak overnight.
  3. In the morning, rinse and drain.
  4. Add lima beans to a Crock-Pot.
  5. Cover with chicken broth, I use about a box and a half.
  6. Add a large ham hock nestled in the center of the beans.
  7. Add your seasonings of choice. My Daddy simply seasons with salt and pepper. I like to also add garlic powder. My Mom likes celery salt and onion powder. 
  8. Cover and cook on low for 8-9 hours until beans are soft and the mixture is thick. Add additional liquid if needed. 
  9. Remove the ham hock before serving.
  10. Ladle into bowls and devour! 
Talk about Southern goodness. Nom,nom,nom. 
I use dried lima beans, because even though you have the extra step of soaking them, you get more bang for your buck with the dried ones. Of course, you can use frozen beans too.
Pour dried beans in a large bowl. 
Add water to cover and soak overnight.
In the morning, rinse and drain.
Add lima beans to a Crock-Pot.
I like using ham hocks to flavor my beans and soups but you could sub bacon. 
Cover with chicken broth, I use about a box and a half.
Add a large ham hock nestled in the center of the beans.
Season with salt and pepper. 
Add any additional seasonings you want like garlic powder, onion powder, and celery salt. 
Cover and cook on low for 8-9 hours.
Beans should be soft and the mixture should be thickened. 
Remove the ham hock before serving.
The ham is fatty but darn it smells good!
Try not to gnaw on it like a dog {or at least do it in private}.
Ladle into bowls and serve hot.
You can serve this as a side dish or it's hearty enough to be a meal on it's own.
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2 comments:

  1. One of the fundamental perils when cooking chicken is the danger of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, beefy mass into palatable looking bits of burned poultry meat. Cooking chicken is by and large simple to do and it's anything but difficult to get an incline bit of meat without paying an over the top sum. Medley makeup

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  2. We used to eat these a lot when I was growing up but they were always cooked on the stove top. I know they are large lima beans but we always called them butter beans. We served them over rice and loved it. I have never tried them in the crock pot but this looks very good. Will try soon!

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