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Daddy's Slow Cooked Southern Lima Beans

Makes 10 servings


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


  • 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.
  • Cover with chicken broth, I use about a box and a half.
  • Add a large ham hock nestled in the center of the beans.
  • 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.
  • Cover and cook on low for 8-9 hours until beans are soft and the mixture is thick. Add additional liquid if needed.
  • Remove the ham hock before serving.
  • Ladle into bowls and devour!