Soul Food Style Lima Beans
- 15m Prep Time
- 1h 0mCook Time
- 1h Ready In
Creamy lima beans cooked with bacon and aromatics in chicken broth, served over rice. A soul food classic that's smoky and comforting.
Ingredients
- 1 large dry lima beans sorted and rinsed
- 227 g thick-cut bacon
- 0.5 medium yellow onion diced
- 14.8 ml minced garlic
- 1.42 L chicken broth
- 9.86 ml granulated sugar
- 9.86 ml kosher salt
- 2.46 ml ground black pepper
- Chopped fresh parsley for garnish
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.6 mg
- Iron: 1.62 mg
- Magnesium: 24.7 mg
- Phosphorus: 51.7 mg
- Potassium: 208 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g thick-cut bacon
- 14.8 ml minced garlic
- 1.42 L chicken broth
- 9.86 ml granulated sugar
- 9.86 ml kosher salt
- 2.46 ml ground black pepper
Prepare
- 1 large dry lima beans, sorted and rinsed
- Dice 0.5 medium yellow onion
- Chopped fresh parsley, for garnish
Let's Cook
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Step 1.
In a large stockpot over high heat, add the sorted and rinsed lima beans and about 6 cups of water. Bring to a boil, then turn off the heat and let the beans sit for 30 minutes. Drain the water and set the beans aside.
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Step 2.
While the beans soak, in a large skillet over medium-high heat, cook the ½ pound thick-cut bacon until crisp, about 5–7 minutes. Remove the bacon from the skillet, leaving the drippings in the pan. Add the diced onion and cook until tender, about 4–5 minutes. Add the minced garlic and cook for 2 more minutes, then turn off the heat.
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Step 3.
Place the pot with the drained lima beans over medium heat and pour in the 6 cups chicken broth. Add the cooked onion and garlic to the pot and stir. Crumble the cooked bacon into the pot, then sprinkle in the sugar, salt, and pepper. Stir to combine and cover the pot with a lid.
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Step 4.
Simmer over medium-high heat for 35 to 45 minutes, until the beans are creamy and tender. Garnish with chopped fresh parsley and serve alone or over rice.