A staple in our family, my mama has been cooking lima beans from dried beans for as long as I can remember. If you’ve never had them like this, you’re in for a treat. Now, I’ll admit that I haven’t always loved these beans. When I was younger, lima beans and cornbread for dinner made me turn up my nose. My taste buds were still being formed.
Not anymore! I’m good with the lima beans now. Flavorful and good for you, beans are what’s for dinner tonight.
Lima beans, cornbread and a side of collard greens. Now that’s good eatin’!
Here’s how the lima beans are prepared:
Lima Beans from Scratch
Soak a 1 lb. bag of dried lima beans overnight. She then starts to simmer them about 2 1/2 hours before serving. She adds enough water to cover and starts a slow simmer, adding the hambone (or if you don’t have a hambone, any leftover ham will do) in about an hour into cooking.
Let it all simmer down and the beans will make their own broth, the ham flavoring it all.
That’s all there is to it. Easy, dried lima beans from scratch! If you’ve never had them, I hope you’ll try them. They are very filling and satisfying, especially with that crusty golden brown cornbread on the side. I’ll share that recipe with you too. Mom’s cornbread is wonderful.
In fact, I’m getting ready to share a Knorr dish with y’all and it will be just in time for Thanksgiving. Homemade Southern cornbread dressing, so the cornbread recipe will be in there too.