Southern Style Baby Lima Beans are cooked low and slow with bacon and seasoned to perfection. This country delicacy is melt in your mouth deliciousness!
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There is an age old debate over whether they are Lima Beans or Butter Beans! Technically they are the same bean…. But in my neck of the woods a lima is green, young, tender and sweet!
A butter bean, however is the larger, older, and dried version (now this is an opinion y’all)! Both are slap your momma good! And they both are paired wonderfully with some good old buttered cornbread.
These beans can be found fresh in the summertime and you are so lucky if you get your hands on them! For the most part, you find them in your freezer section. Frozen, fresh, young, and tender green limas can be enjoyed year round! Thank the good LORD above! We love them at my house.
What about you? Do you love them too or have you never had them yet?? If you never have made them, now is the perfect time to give them a try! Either way, I think you will love this recipe!
What you need to make Lima Beans
- Chicken Broth or Water and Bouillon
- Onion Powder
- Black Pepper
- Red Pepper Flakes (optional)
- Fresh Frozen Baby Lima Beans
How to make Southern Lima Beans
Step 1. It starts with some glorious bacon. Yep, you gotta have bacon to make this delish! I like to cut pieces of bacon with my kitchen scissors. Let them cook up a few minutes to render that delicious fat in the bottom of the pan. Now, if you don’t like the pieces of bacon in the beans, just cook the slices whole and then pull them out after they cook.
Step 2. Add the broth, baby limas, minced garlic, onion powder, sugar, black pepper, and red pepper (if you like a kick). Bring to a boil, then cover with a vented lid (that just means don’t cover completely, leave a little opening) and then reduce to simmer. My stove is about a medium low. Each one cooks differently, so you know your settings best.
Step 3. Cook for about 30 minutes stirring occasionally. Then give it a taste and add the salt to taste. If it needs more liquid, add a little water or more broth now. They don’t have to be completely covered or drowning, but you want enough liquid in there so that they stay moist and don’t burn.
Step 4. Then cook another 30 minutes until nice and tender.
Now it is time to enjoy these beauties!!
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Southern Style Baby Lima Beans
You can find this over at Meal Plan Monday.