Description
This traditional Hillbilly Baby Lima Beans recipe offers a hearty, flavorful dish featuring tender baby lima beans simmered with smoked ham hock, aromatic vegetables, and a vibrant seasoning blend. Perfect as a comforting side or main, these creamy beans deliver a rustic southern taste with smoky, spicy, and savory notes.
Ingredients
Beans and Base
- 3 cups dried baby lima beans, washed and rinsed several times
- 1 smoked ham hock
- 1 sweet onion, small dice
- Water (enough to cover beans by 4-5 inches)
Seasonings
- 2 tablespoons nutritional yeast
- 2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon coarse black pepper
- 1/2 teaspoon red chili flakes
Vegetables
- 1 cup green pepper, diced
- 1 cup carrots, diced
- 1 cup celery with leaves, sliced
Instructions
- Prepare the Beans: Place the washed and rinsed baby lima beans into a large stock pot (minimum 5.5 quarts). Add the smoked ham hock and diced sweet onion. Cover with water so that the liquid is 4-5 inches above the beans.
- Initial Boil: Turn the stove to high heat and bring the pot to a roaring boil. Keep the lid slightly askew to allow steam to escape. Let it boil vigorously for about 30 minutes.
- Simmering Phase: Reduce the heat to medium to maintain a gentle boil. Check water levels and add more if necessary to keep at least 3 inches of liquid above the beans. Cover the pot with the lid slightly ajar and continue to cook for another 20-30 minutes, checking and adding water as needed.
- Remove Ham Hock Meat: Take out the ham hock and let it cool. Once cooled, shred the meat off the bone and discard the bone and fat. Set the shredded meat aside.
- Add Seasonings and Simmer: Stir in nutritional yeast, sea salt, smoked paprika, coarse black pepper, and red chili flakes into the beans. Mix well, cover completely with the lid, and simmer the beans for about 20 minutes.
- Add Vegetables and Ham: Incorporate the diced green pepper, carrots, celery (with leaves), and shredded ham hock meat into the pot. Continue to simmer for an additional 15-20 minutes until the vegetables are tender and the beans achieve a thick, creamy consistency. For a soupier texture, add chicken or vegetable stock or water as desired.
Notes
- Soaking the dried baby lima beans overnight can reduce cooking time, though this recipe does not require it.
- Adjust the amount of red chili flakes based on your preferred spice level.
- Use a large enough pot to prevent overflow from boiling beans.
- To make this recipe vegetarian, omit the ham hock and substitute vegetable stock for the water.
- Leftovers can be stored in the fridge for 3-4 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
