Southern Lima Beans
This Southern lima beans recipe is slow-simmered on the stovetop with smoked turkey wings for rich flavor. Comforting, simple, and perfect with cornbread or rice.
Servings: 6
Calories: 418kcal
Equipment
- 1 large stockpot or dutch oven
Ingredients
- 1 pound dried large lima beans
- 2 tablespoons olive oil or butter, divided
- 1 small onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 2 smoked turkey wings (or 1 large smoked turkey leg)
- 6-7 cups water (or broth), plus more for soaking
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
Instructions
- Rinse 1 pound of dried lima beans and place them in a large bowl. Cover with water and soak overnight. Drain and set aside.
- In a large pot or Dutch oven over medium heat, add 1 tablespoon oil. Sauté 1 diced onion for 3–5 minutes until softened. Add 2 cloves minced garlic and cook for another 30 seconds.
- Add 2 smoked turkey wings, 6 cups of water (or broth), ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, 1 teaspoon salt, and ½ teaspoon ground black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes until the meat starts to fall off the bone.
- Stir in the soaked and drained lima beans. Simmer uncovered for 1½ to 2 hours, stirring occasionally, until beans are tender and creamy. Add more water as needed to keep beans covered.
- Once the beans are tender and the broth has thickened, pull the meat from the turkey wings and stir it back into the pot. Taste and add 1 tablespoon of olive oil or butter for richness, if desired. Season with additional salt and pepper if needed.
- Spoon into bowls and enjoy with warm cornbread or over white rice. Enjoy!
Notes
- No time to soak? Use the quick-soak method: cover beans with water, bring to a boil, then turn off the heat and let them soak for 1 hour.
- Prefer a thicker broth? Smash a few beans against the side of the pot toward the end of cooking.
- Make it vegetarian by skipping the smoked meat and adding smoked paprika or liquid smoke.
- Spice it up with a pinch of cayenne pepper or a chopped jalapeño.
- Swap the meat – Smoked ham hocks, neck bones, or andouille sausage also work great.
Nutrition
Calories: 418kcal | Carbohydrates: 50g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 447mg | Potassium: 1470mg | Fiber: 15g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 7mg
