Are Lima Beans with Ham healthy?

It can be part of a healthy diet. Lima beans are an excellent source of fiber, plant-based protein, and micronutrients. The ham hock adds protein but also saturated fat and sodium. To make it healthier, use a leaner ham hock and low-sodium broth.

Do I have to soak the beans overnight?

Soaking is highly recommended for the best texture and to reduce cooking time. If you're short on time, you can use the 'quick soak' method: cover beans with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.

Can I make this in a slow cooker?

Yes. Sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender. Proceed with shredding the ham and seasoning at the end.

Why are my beans still hard after cooking for 2 hours?

This can happen if your dried beans are old, or if you live in an area with very hard water. Acidity can also prevent beans from softening, which is why it's best to add salt at the end. Just continue to simmer them, adding more liquid if needed, until they reach the desired tenderness.

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Lima Beans with Ham

RATING

4.4/5(78)

TASTE SCORE

8/10

Tender, creamy lima beans slow-cooked with a smoky ham hock until they're rich and flavorful. A comforting Southern classic that's perfect as a hearty side or a simple main course.

PREP

15m

COOK

120m

SERVES

1.75 CUPS

636 cal

SERVINGS

INSTRUCTIONS

5 steps. 120 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Beans (Overnight)
- b.Sort through the dried lima beans, removing any stones or debris. Rinse them thoroughly under cold water.
- c.Place the beans in a large bowl and cover with at least 3 inches of cold water.
- d.Let the beans soak for at least 8 hours, or preferably overnight. They will double in size.
- e.After soaking, drain the beans completely and rinse them one more time.
2
Step 2
- a.Sauté Aromatics (7 minutes)
- b.In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
- c.Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-6 minutes.
- d.Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Step 3
- a.Simmer the Beans (1.5 - 2 hours)
- b.Add the drained lima beans, smoked ham hock, chicken broth, bay leaf, black pepper, and optional red pepper flakes to the pot.
- c.Stir to combine and increase the heat to high, bringing the mixture to a boil.
- d.Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently.
- e.Cook for 1.5 to 2 hours, stirring every 30 minutes to prevent sticking. The beans are done when they are completely tender and creamy.
4
Step 4
- a.Shred the Ham (5 minutes)
- b.Carefully remove the ham hock from the pot and place it on a cutting board to cool slightly.
- c.Once cool enough to handle, use two forks to pull the meat from the bone. Discard the bone, skin, and any large pieces of fat.
- d.Shred the meat into bite-sized pieces and return it to the pot with the beans.
5
Step 5
- a.Finish and Season (5 minutes)
- b.Remove and discard the bay leaf from the pot.
- c.Stir the shredded ham into the beans. Taste the broth and season with salt as needed. The ham hock is salty, so you may not need much.
- d.Let the beans simmer for another 5 minutes to allow the flavors to meld.
- e.Serve hot, garnished with fresh parsley, alongside a piece of cornbread.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier broth, mash about 1/2 cup of the cooked beans with a fork and stir them back into the pot. This helps thicken the liquid naturally.
2
Don't add salt until the end of cooking. Salting beans too early can sometimes prevent them from becoming tender.
3
This dish develops more flavor as it sits. It's even better the next day. Reheat gently on the stovetop.
4
If the liquid reduces too much during cooking, you can add a splash of hot water or more chicken broth to reach your desired consistency.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian/Vegan

Omit the ham hock and butter. Use vegetable broth and add 1 teaspoon of smoked paprika and 1 tablespoon of olive oil to replicate the smoky flavor.

Different Meat

Instead of a ham hock, use a smoked turkey leg, diced salt pork, or 4-6 slices of thick-cut bacon, cooked and crumbled.

Added Vegetables

Add 1 chopped carrot and 1 chopped celery stalk along with the onion for a mirepoix base that adds more depth and nutrition.

Spicier Version

Add a diced jalapeño along with the garlic, or increase the red pepper flakes to 1/2 teaspoon for a more noticeable kick.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Excellent Source of Fiber

Lima beans are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.

protein

High in Protein

The combination of beans and ham provides a significant amount of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.

minerals

Rich in Iron and Folate

This dish is a good source of iron, which helps transport oxygen in the blood and prevents fatigue, as well as folate, a B-vitamin crucial for cell growth.

QUESTIONS?

Frequently asked questions

A typical serving of this recipe (about 1.75 cups) contains approximately 450-550 calories, depending on the fat content of the ham hock.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

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Lima Beans with Ham

For 6 servings

5 steps. 120 minutes total.

Step 1

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