Lima Beans – Southern Style

This is another dish I’m making for my parents this weekend. Why do I try? This is another one that really can’t be replicated. How do I even begin to come close to a great grandmother’s garden fresh butter beans simmered on the stove all day, probably with bacon grease? I guess I’m a glutton for punishment. Even if this doesn’t come close to the classic, it will at least be tasty and satisfying…and nostalgic. 🙂

Lima Beans (Butter Beans) - Southern Style
  • 2 lbs frozen lima beans
  • 3 TB olive oil
  • 1 onion diced
  • 6 garlic cloves minced
  • 2 TB brown sugar
  • vegetable stock to cover the beans by approximately 2 inches (4-6 cups)
  • Tone Chachere's cajun seasoning, salt, and pepper to taste
  • *Start with 1-2 tsp cajun seasoning and then adjust after the first simmer step with more seasoning, salt, and pepper if necessary.
  1. Heat oil in large pot. Add onion and garlic. Cook until just beginning to brown. Add frozen beans, sugar, stock, and seasonings to pot. Bring to bubble. Cover and simmer for an hour. Remove lid and simmer up to 3-4 hours until serving. (Avoid boiling as this will begin to dry out the pot and beans.)

I accidentally discovered a distant cousin to bacon flavor. When preparing this I didn’t intend to brown the onions, but it happened. They weren’t burned at all, but some of them did turn a dark brown. When I tasted to see if it was even ok to continue there was a nice almost smoky flavor. I NEVER add sugar to vegetables, not even tomatoes when suggested in recipes. BUT… I decided to pair a small amount of brown sugar with the smoky onions. Nice!

I’m planning to serve this with okra/tomatoes and cornbread. If I have the time I’ll make a jalapeno cornbread along with a plain version.

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