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Southern Style Creamy White Lima Beans

Updated: Sep 15

There are so many of my childhood memories that involve food and these Southern Style Creamy White Lima Beans are one of them. I was going through some old pictures recently and I found pictures of my 5th birthday party which was held at my nursery school. I attended Barnes Nursery School until I was old enough for kindergarten. The owner of the nursery school use to make lunch for us kids every day. I vaguely remember much from my time there except the white Lima beans that Mrs. Barnes would make. I remember them being so good! There was a small kitchen inside the school and we would always get a good home cooked Southern lunch every day. The recipe for my version of this dish is below.

Ingredients to Make Southern Style Creamy White Lima Beans

2 bags of dry large Lima beans

3 ham hocks, scored

1 box of chicken broth

2 tablespoons of olive oil

4 cups of water

1 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of Garlic powder

1 whole onion

3-4 garlic cloves

Directions to Make Southern Style Creamy White Lima Beans

1. Rinse and then soak beans for 4-6 hours or overnight. Remove any broken or bad beans.

2. In a large stockpot, add ham hocks, water, chicken broth and olive oil. Season with salt, pepper and garlic powder.

3. Simmer over medium high heat until the ham hocks are tender.

4. Add beans, onion and garlic cloves. Add more water if needed.

5. Cover over medium heat until the ham hocks are falling off the bone and the beans are creamy.

6. Remove the bones, the fat, and onion and discard.

6. Break up the meat and Serve with fried cornbread.


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