How Long Do You Cook Dried Baby Lima Beans

Butter beans, lima beans, dried lima beans, large limas, purse beans, mule ears, the list goes on and on. These succulent dried beans become by a host of different names. The truth is, they're lima beans. Whether they're light-green, speckled, white, foam colored, dried or fresh – they're all varieties of lima beans.

Now, I'll acknowledge I grew upward calling these large limas or dried limas and chosen their smaller green to cream colored fresh counter parts butter beans (like these). And I'thousand not alone. I surveyed y'all on Facebook and saw that quite a few follow my naming nomenclature, while others were the opposite. Many of you call these large stale beans butter beans. And with more than than 1,000 replies at last cheque, y'all are pretty passionate most what you lot call 'em.

Here's what I know for sure… Call them any y'all will. Just don't call me late to supper when these babies are on the menu.

My recipe for cooking them is simple, straightforward, and but calls for a scattering of ingredients, merely it'south the method that really matters. Let'south jump in…

Now, my mom taught me that with all dried beans, they need to be soaked before cooking – whether using the overnight or the quick soak method. Now, since I know she's reading this (Hullo, Mom!), I'll autumn short of saying she's wrong, but I will say that we now know better. Aye, modern science and testing accept revealed that soaking beans actually doesn't do much other than cut downward on the cook time (which isn't a huge difference anyway).

Since it's how I learned to cook, I'yard a strong proponent of the philosophy that the way your mom or grandma did it is the right manner. Then if you want to soak your beans, by gosh you need to soak those beans. But the truth is that if yous don't have fourth dimension to soak, (or simply don't want to) you're going to come out with some super delicious beans either way.

Now for me, these large stale limas should be swimming in a thick, rich broth that's super flossy. It'southward the style mom made them and afterward a few tests, the trick to getting them that way is super simple. You have to stir them.

Y'all encounter those beans correct above here? Those beans were cooked  using the exact aforementioned method and ingredients, but I but stirred them twice. The upshot is mainly whole beans and a relatively thin, articulate broth.

Now these downward here below were stirred quite a bit more than. The stirring bankrupt some of the beans up and the starch from those beans thickened the broth and fabricated for a hearty, thick sauce to coat the beans. This is how Mom made them.

Either fashion is delicious, it's simply all in how y'all like them.

Now while some recipes calls for onion, garlic, even carrots, Mom fabricated her beans with merely water, smoked meat, salt, and pepper. Often she would also include a pinch of basis ginger as many claim information technology helps with the uh… um, "after effects" of eating a bowl full of beans, only there's no scientific evidence of that beingness true.

Outside of the beans themselves, nigh of the flavor comes from the common salt and the smoked meat. I keep ham hocks frozen for this because I think they add the near flavor to dishes like this, just a ham bone, smoked turkey wings, smoked pork neck bones, or even smoked sausage tin be used to go that smoky flavour.

Regardless of what yous call them and whether y'all stir them or not, these beans are a hearty, delicious side (or fifty-fifty main dish) that's perfect alongside some piping hot cornbread. In my family, beans like this have ever been served with some raw onion. I've heard others say they add mayonnaise or even ketchup to them. No affair what goes with them, I know you lot're going to dear them! Y'all savor!

Southern Lima Beans (Butter Beans)

Servings: 8 to 10

• 1 pound large stale lima beans
• 1 big smoked ham hock*
• 9 cups water
• ane 1/2 teaspoons salt
• 1/2 teaspoon black pepper

• Rinse the beans and check for whatsoever foreign particles.

• Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and melt for nearly 20 minutes. Reduce the oestrus to a simmer, embrace tightly and cook for 1 i/2 to 2 hours, or until the beans are tender to your liking. Add water to go on the beans just covered. Stir less frequently to permit the beans to stay intact, or stir more often to create a thick, rich goop. Exist sure to see the blog postal service for details. Add together the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.

Slow Cooker Method:

• Place beans, water, ham hock, table salt and pepper in a 6 quart slow cooker and cover. Cook on high for v hours (or depression for 7 to eight hours) or until the beans are tender to your liking. Stir well and conform seasoning to your taste. If needed, add hot water to the beans to keep them covered every bit to non driblet the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the wearisome cooker.

*A smoked ham bone, smoked pork neck bones, smoked turkey wings, or smoked sausage will besides piece of work. Y'all'll demand about i pound.

Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can come across how it turned out!

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Source: https://southernbite.com/southern-lima-beans-butter-beans/