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Serve alongside fried chicken, cornbread, or collard greens for a full Southern meal.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Variations
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Vegetarian: Omit bacon or ham and sauté vegetables in olive oil or butter.
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Spicy: Add a pinch of cayenne pepper or smoked paprika for heat.
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Extra Creamy: Mash a portion of the beans with a fork or potato masher during the last 10 minutes of cooking.
FAQ
Can I use canned lima beans?
Yes, but reduce the cooking time. Add drained canned beans in the last 20 minutes of simmering to absorb flavor.
Can I cook this in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours until beans are tender.
What if the beans are still firm after cooking?
Add more broth or water and continue simmering until beans reach desired tenderness.
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