Slow Cooker Southern Lima Beans and Ham Recipe - Allrecipes.com
Slow Cooker Southern Lima Beans and Ham Recipe
  • READY IN 15+ hrs

Slow Cooker Southern Lima Beans and Ham

Recipe by  

"I searched your website for the simple lima bean recipe that my mom used to make and the one that is served by many restaurants here in the south as a side dish. I couldn't find one, so I submitted my own. This is an easy, basic lima bean dish with ham, onion, and seasonings. Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours. Add a side salad for a complete meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
  2. Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 7 hrs
  • READY IN 15 hrs 15 mins
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Reviews More Reviews

Sep 09, 2012

These beans are killer! Followed recipe exactly except added a tsp of habanero hot sauce. Beans aren't "spicy" but have a very rich flavor... will make a double batch next time! Quick soaked, then into the crockpot, covered with water, 4 hours on high, added the spices, and that was it! Didn't cook any longer.

 
Oct 23, 2012

Good news ~ Bad news......I did as directed in the recipe but did add a can of diced tomatoes with jalepenos. Good news ~ the beans are fantastic! Bad news ~ I did high for the first 3 hours, added the cajun seasoning and pepper and then to low for 4 hours. The beans were still too hard at the end of the 4 hours on low. Back to high for an additional 1 1/2 hours and the beans are done!!

 

18 Ratings

Jul 16, 2012

Simple but very good. If you like Lima beans you will love this

 
Apr 11, 2013

The recipe I received from my Norfolk,Virginia mother-in-law: at the end of cooking add 1/4 cup cider vinegar and 1/2 cup milk. This thickens it up and makes it yummy. We like to add even more vinegar to taste. Be careful not to scorch mixture after adding the milk. I turn off the heat at this point.

 
Mar 28, 2013

I added a bit of cumin - I soaked beans overnight (I used baby lima beans), as I usually do and then cooked all day on low in the crockpot. To poster John who added the tomatoes, the acid will affect most types of beans --- add tomatoes once the beans are already soft for better results.

 
Dec 03, 2012

Simple, yummy and a little addicting. I made these beans exactly as written. The only thing is my beans were almost done after 3 hours on high. I added the spices, stirred and left them on high for almost one hour more. Perfect! Will be making these again and again.

 
Apr 13, 2013

I made this tonight for dinner. It was great, much better than it looked and it looked great. I did add a clove of garlic just to have a little taste of that. It turned out wonderful. Lots of juice left over and my wife ate it like soup. I cooked it just like it said, two hours on high, four hours on low, turned out great. The spice was just perfect, I may have added about 1/4 tsp of cayenne pepper rather than a pinch. Makes allot, so I cut the beans down to half, but kept the rest the same. Will be making this again.

 
Dec 16, 2012

Perfect with hot rolls on our winter day! Takes me back to visiting Grandma in the south...very good.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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