Simple Southern Lima Beans

A simple recipe for deliciously creamy butter beans that's sure to satisfy. Serve over hot cooked rice and alongside your favorite cornbread or biscuits.

Simple Southern Lima Beans

Tip: Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice and soft.


  • 1 (1 pound) package Camellia Brand Large Lima Beans
  • 5 slices bacon, roughly chopped
  • 1 large onion, chopped
  • 1 ham hock or 1/2 pound seasoning meat (optional)
  • 8-10 cups water or chicken broth
  • Salt and pepper to taste


  1. Rinse and sort beans.
  2. In a large Dutch oven over medium heat, cook bacon until crisp.
  3. Add chopped onion to bacon grease in the pot, and cook until soft, about 5 minutes.
  4. Add the beans, ham hock or seasoning meat, and enough water or broth to cover the beans.
  5. Bring to a boil, and then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender. Keep beans covered while cooking, by adding more liquid as necessary.
  6. If using ham hock, remove from pot. If desired, chop or shred ham, discarding skin, bones and cartilage, and stir ham back into beans.
  7. Season to taste and serve hot.

Prep: 10 min | Cook: 3 hr | Yield: 6 to 8 servings

Recipe and photo used with permission from: Camellia Brand