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Wait, why is a recipe for “lima beans” categorized under Main Courses and NOT under Sides? You’re about to find out…and you can thank me after your entire family devours the pot-o-beans.
This recipe is southern, hearty, nourishing, and EASY. It’s also only three ingredients. The key, as with any winning meal, is that those ingredients are quality. Ok?
Let’s start with the beans…
There are so many varieties of lima beans but I have found a personal favorite: Fordhooks. These gentle giants are categorized as “large” lima beans and that’s their first win. I like that they’re chunky, that you don’t have to fight to get a hefty bite, that they have some substance to them. This was their initial appeal when they caught my eye at our local Farmer’s Market.
Nutritional Value
Lima beans are low in fat and contain a decent amount of protein. They are mostly starch and fiber – leaving us feeling satisfyingly full. They have a small amount of sugar and are considered low on the glycemic index. Iron, potassium, complex B vitamins, along with vitamins K and E are also present in these tiny gems.
The Taste
Lima beans have a mild, earthy, and slightly buttery taste (perhaps this is why they are sometimes referred to as “butter beans”). When they are in season, I suggest you find them from your local farmer and freeze them for later use. They are quick to thaw or could even be slowly heated up in a tad bit of water if you’re in a hurry.
You can use canned beans in a pinch but I promise, they won’t taste the same.
The Second Staple Ingredient
Smoked Pork Neck Bones
Your second main ingredient: smoked pork neck bones. Yes, these are necessary, though I do offer some substitutions below. If you’re from the south, your grandmother probably used these for flavoring her collard greens. You can do that, too. But did you know that the meat is perfectly edible and delicious?
The Technique
Place the pork bones in an empty stock pot or Dutch oven. (You can use thawed or frozen.) Cover with water and bring to a boil. Then add your lima beans and reduce the temperature to low. You don’t want the water too deep – just enough so that everything is submerged. The key here is to allow everything to simmer so that the smoked flavor penetrates the pot.
I like to cook low and slow for at least an hour BUT you can bump the heat up to medium and have them ready much faster.
Get your hands dirty.
After the pot has simmered for a while use tongs to carefully remove the pork bones. Place these on a plate and allow to cool. Turn down your beans if they aren’t already on low.
Once the pork has cooled, use your fingers to pull the meat off the bones. You will want to capture every last bit of meat. I break up any larger pieces so they’re bite sized. Throw all of your meat back into the pot and increase the heat to medium-high. All that’s left to do is add a bit of butter. See the full recipe below.
This recipe works great with most kinds of beans and/or peas (like black-eyed peas), or various types of hearty greens like mustards, turnips, or collards.
Substitutions
I get my smoked pork neck bones from a local farm. One of the beautiful bonuses about these hunks of meat is that they are cheap. I’ve seen them for as little as under $2 a pound. When the farm I order from has them on sale I make sure to stock up.
They are usually not hard to find at your local grocery store, either. (And still for just as cheap.)
If you can’t find them or need to substitute, you could absolutely use bacon or a ham bone. The only issue with these substitutions is you won’t get the chunks of meat to make your one-pot meal and the flavor will be a little more mild. Still, in a pinch, they work.
Don’t Forget the Cornbread!
This one-pot meal is best served overtop warm cornbread. Of course, I prefer cornbread made from freshly milled corn and whole wheat berries. Check out my Whole Grain Southern Sweet Cornbread recipe for moist goodness that’s guilt free.
Leave a comment below letting me know if you tried this recipe and what you thought! What are some other southern staples you love?
Southern Smoky One-Pot Lima Beans
Ingredients
- 1 lb Smoked Pork Neck Bones (see substitutions below)
- 1 lb Lima Beans (see substitutions below)
- 4 tbsp Unsalted butter
Instructions
- Place pork neck bones in large stock pot or Dutch oven. Cover with water and bring to a boil.1 lb Smoked Pork Neck Bones
- Add lima beans to pot. You will want just enough water so that everything is submerged.1 lb Lima Beans
- Reduce heat to low and simmer for one hour.
- Carefully remove pork bones and place on a plate to let cool, you can leave the limas on a low simmer.
- Once the meat has cooled, use your *clean* hands to remove the meat and add back to the pot. Discard bones.
- Add butter and turn heat up to a medium simmer to warm thoroughly before serving, about 5 minutes. (See tips below.)4 tbsp Unsalted butter
- Serve over warm cornbread and enjoy!
Notes
- The juice in the pot is called potlikker (pot liquor). Some like it clear and runny, some like it thick. Turn to a heavy boil if you are in the latter category until it’s the consistency you prefer.
- You may notice that I haven’t mentioned salt. I love salt. The smoked pork neck bones however, usually add enough salt to this one-pot meal. Add some if you think it needs it or if you’re substituting your meat for something more mild.
- Serve this delicious pot of perfection overtop cornbread. Keep it southern, sweet, and nutrient dense with my Whole Grain Southern Sweet Cornbread recipe.
