Creamy Lima Beans

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A favorite Southern classic any time of the year.

By
Jessica Hanners
Jessica Hanners
Jessica Hanners
Jessica has over two decades experience in the Hospitality industry. She has since completed her Bachelor's in Hospitality Management from the University of Alabama and gained her Culinary Arts degree from Johnson and Wales University. She has worked in restaurants all over the country including Charlotte, North Carolina; Charleston, South Carolina; and Portland Oregon. She was the Executive Chef of the Souper Jenny Restaurant Group in Atlanta, Georgia, for nearly a decade. Most recently, she has brought her passion for food back to her home in Alabama with Homecoming Cafe and Country store specializing in eclectic Southern cuisine, as well as Homecoming Sideshow, a food truck featuring seasonally inspired takes on classic Americana with international flare.
Southern Living's editorial guidelines
Published on November 30, 2022
Creamy Lima Beans
Photo:

Caitlin Bensel; Food Styling: Torie Cox
Active Time:
10 mins
Total Time:
30 mins
Yield:
8 servings

My dad loves lima beans. I think most Southern dads do. Limas cooked all day with the ham hock from Easter are always expected in the spring, but also a post-Thanksgiving delight.

This lima beans recipe is a new spin on that classic Southern dish—simple and easy with a little smokey bacon, some thyme, and a touch of cream (For extra creaminess, consider adding a spoonful of mayonnaise.) It will have your holiday guests or weekend company thinking you worked in the kitchen all day!

Served with warm cornbread, it will be your new go-to lima bean recipe.

Butter Beans Vs. Lima Beans: Is There A Difference?

Ingredients

  • 1 tsp. olive oil

  • 2 pieces smoked bacon, cut into 1/2-inch chunks

  • 1 medium yellow onion, diced

  • 2 (16-oz.) bags frozen lima beans, thawed

  • 4 cups low-sodium chicken stock

  • 1 tsp. chopped fresh thyme

  • 1/2 cup heavy cream

  • 2 tsp. kosher salt

  • 1/2 tsp. black pepper

Directions

  1. In a medium saucepan, heat oil on medium heat. Add bacon, and cook until the bacon is beginning to brown, about 3 minutes. Add onion and sauté until translucent, about 3 minutes. Add lima beans, chicken stock, and fresh thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until beans are tender. Add cream, salt, and pepper, and serve.