This is comfort food in its finest form. Soft melt in your mouth southern style lima beans, smothered in a creamy bean juice, filled with softened veggies and tender smoked pork hocks.
My first time trying lima beans and hocks
I remember the first time I had lima beans and hocks like it was yesterday. My nana Alice Mae made this for dinner for us after being out all day doing grocery shopping.
I was living with her at the time and she would always prepare a good Southern dinner for us. Comfort food was her specialty and it was a cold rainy winter evening when she decided to cook this. Now the first thing I thought was
Now the first thing I thought was this is some old people food and had no interest in eating it. But at the time I was struggling financially and down on luck and staying with her so I had to eat whatever she made. LOL!
my opinion shortly change as we sat and talked in her small kitchen while the lima beans were simmering with the ham hocks. I can’t lie they smelled so good.
Suddenly I went from having no interest in eating this old people’s food to being excited to try it for the first time. Plus I was hungry so that had my tummy growling to.
let me just keep it short and say it became a staple dinner for me once I got my first apartment. I would make it at least once a month that’s how much I loved it.
The flavorful mushy beans and it’s natural gravy plus the meaty tender fatty hocks made me fall in love with this dish. It became a staple in my home and something I start cooking frequently for dinner.
My mom loves this dish
Now as I said I fell in love with this dish so I tweaked the recipe overtime and modified it to my liking. I remember my mom was waiting outside in her car for me rushing me and telling me to come out so we could go to the store.
She could rush all she want and I was gonna come, but one thing I was gonna do… bring my bowl of lima beans and hocks. Lol! Why when I let her try some yall, she end up taking the whole bowl and eating it to herself?
I didn’t mind though because I love when people enjoy my food and she was clearly enjoying it by all the smacking she was doing. That’s when I knew I made it the right way and it was a keeper recipe that I had to put numbers to.
Updated version of the recipe I posted on YouTube
Eventually, I would record a video and share it with my followers on YouTube. So this visual will help my visual learners out but I have made a few crucial changes to the recipe since then so let me address those vital changes now.
The 2 changes I made that made for a far more delicious dish, was I sautee the vegetables now before adding the beans and hocks to the pot… and I cook the beans and hocks in broth after removing the water I preboil the hocks in.
So now that you know what I did differently and what parts not to do or to do differently, here is my classic YouTube video on how to make southern Lima beans and smoked ham hocks.
Lima Beans and Smoked Ham Hocks Recipe Video
What to love about this recipe:
- All-in-one dish: This is a all in one dish. That means you have all you need combined in one recipe… your protein, your veggies, and carbs. No need to eat this with anything if you eat them like me, which is as one meal.
- One pot dish: You only need one pot for this recipe… so you wont be doing too many dishes if you like eating on paper plates like me. Lol! One pot all you need to get the job done when making this recipe.
- Elder friendly: This is classic southern soul food style at its best. Dont gotta do a lot of chewing because everything tender as butter and it’s so soothing to the soul, your gramps will love this dish.
- Comfort food: This is comfort food so it’s a good hearty dish that’s very filling, satisfying, and will warm you up. This something ill make on a cold fall Sunday afternoon before the football game or while in the mountains camping.
- Multi-purpose Serving: This is multi-purpose serving meaning you can serve this dish as a side or as a main dish. Because you get all you need in one dish you really dont need to eat it with nothing else.
Cookware & utensils you’ll need:
- Large Pot: To cook the beans and hocks.
- Knife: To chop the vegetables.
- Large Mixing Bowl: To soak the beans.
- Big Spoon: To serve the beans.
- Measuring Cups: To measure the broth.
- Measuring Spoons: To measure the seasonings
Ingredients you’ll need:
- Beans: Large Lima Beans
- Meat: Ham hocks
- Vegetable add-ins: Onions, Green peppers, Celery, and minced garlic.
- Seasonings: Celery salt, Paprika, Chicken flavor bouillon, Garlic Powder, Onion Powder, Thyme, Black Pepper, Parsley flakes, and Sugar.
- Liquids: Chicken broth and water
- Others: Butter
About the lima beans
Ok so in this section I’m going to be talking about the lima beans and answer some questions you may have about them such as what kind I use, the size, and color.
- Beans Gravy: Beans become creamy the more you stir them. So believe it or not, cornstarch and flour isn’t necessary. As you stir them starch is released which results in a thick creamy outcome.
- Bean size: The size of the beans is all about preference. Some people like them big, some medium, and some small. As long as you’re using 16oz which is what the recipe calls for, that’s all that matters.
- Green lima beans, aka baby limas: Green lima beans are the same as their large pale counterparts; they are just harvested before ripening, meaning they are younger and less mature making them smaller in size.
Green lima beans are more tender and cook much faster as well and they tend to have a sweeter flavor, so keep all these things in mind if you decide to you some. - Large lima beans, aka butter beans: These lima beans are the older large version of baby limas. They aren’t as sweet and have a more bean flavor. They also take longer to cook and get tender.
Removing split beans
My grandma always removed the hard split beans. It’s ok if they open a little while soaking but if they were already split, remove them and discard them. This is because they could’ve been contaminated.
Soaking the beans
- Shortens cooking time: Soaking beans has been a topic of discussion and controversy for many years. Do you soak or do you not. The one thing we ALL KNOW is that SOAKING BEANS shortens cooking time.
- Prevents gas: Some folks avoid beans because of the gas it causes. Soaking beans overnight, and then rinsing them releases sugars that are responsible for producing gas.
- Removes anti-nutrients: Another benefit of soaking your beans before cooking them is to remove anti-nutrients that are believe to worsen some conditions you may have.
However, some folks believe soaking for more than 12 hours like some recipes would suggest or 24 hours will take away from the flavor and texture of the beans, which is why I dont soak them for that long.
Without soaking your beans, it will take around 2 to 3 hours to cook, which I personally dont mind because the longer, the creamier. And depending on the age of your beans, they may still take long to cook.
Soaking wont always guarantee and smooth and easy short cooking. Besides, the ham hocks take 2 to 2.5 hours to get tender and even longer to fall of the bone anyway so I dont mind them cooking for long.
About the Smoked ham hocks
Speaking of ham hocks, the first thing I want to address is what kind I use… SMOKED! Smoked ham hocks are packed with an incomparable smoky flavor that takes this dish to out of worldly heights. So yes, smoked hocks are a must.
Ok so now let me get into how I prepare my smoked hocks. Im going to first get into how I clean them and yes I’m apart of team, “clean yo meat”. That’s just how I was raised, to clean your meat.
How to clean Smoked ham hocks
Im old school and so I always clean my meats. First off, if there’s any hairs on the hocks, I make sure to remove them with a scissors. You shouldn’t experience this but butchers are tacky some time.
Secondly I let them soak in salt water for a few minutes, then scrub them well before rinsing them and adding them to the pot. Other cleaning agents you can use are lemon or lime juice, or vinegar. Any of the 2 will do.
And whatever other bacteria that’s on the ham hocks or things you may believe might be on it will definitely be gone after an hour in the hot boiling water, that’s for sure.
Boiling them with water first
I boil the ham hocks first for an hour to not only get them clean, just like I do with pork neckbones… but to make sure they’re half tender before cooking them with the beans which takes around 3 hours.
I boil them with water and leave a small crack on the side. I like my hocks very tender, falling off the ball tender so give them a hour head start is key. Then I rinse them again and the pot before cooking them with the beans.
About the vegetables
Now vegetables are strong, especially the ones I’m using. So I like to soften them a bit and remove some of it’s pungent flavor so I sautee them in butter for a few minutes.
They break down and disintegrate for the most part so this step isn’t really needed Im just a big fan of caramelizing my onions and softening my vegetables before adding them to soups, stews, etc.
- Onions: The onions are a must in a dish like this. I chop the onions coarsely, and I use yellow onions. This is the one vegetable I use the most of which is about 3/4 cups. The onions add acidity to the dish.
- Green peppers: I use green peppers to add depth of flavor. And I only use green peppers not red, orange, red, or yellow. Lol! You will notice little traces of them at the end of cooking because they disintegrate.
- Celery: Celery is a big part of this dish as it’s the prominent flavor you’ll taste the most. Celery is what makes this dish what it is and gives it that extra umph. It doesn’t taste nearly as good without it.
- Garlic: Now this is the only vegetable you can replace. I use both garlic and garlic powder because the garlic flavor just like the celery is one of the main flavors of this dish.
Now, if you dont have minced garlic, warm up some garlic cloves with olive oil, mesh them up, and add them to the dish or just add a little more garlic powder.
About the seasonings
- Celery salt: Simply put, celery is the prominent flavor of this dish. It’s the star of the show if you will. The flavor you want to taste most a long with the garlic and onion.
These combinations of seasonings, is what makes this dish so good. It took me a while to perfect this dish but I found the combo of seasoning that work perfectly for lima beans and hocks. - Garlic and onion powder: Now a lot of people always ask me why in so many of my recipes I use both onions and garlic and onion and garlic powder. Because they’re different in potency and flavor.
Example: Onions in turkey wings are for the look and crunch. Onion powder however is more potent and seasons better because it’s fine and so you’re seasoning every part of the food in ways chopped onions can’t.
Same with garlic powder, it’s fine and so it’s better seasons your stews, meats, etc than minced garlic. It’s more spread throughout the dish if that makes sense. And IMO the two taste slightly different.
In addition to everything I just said, I just love garlic and onion, we all know. They’re probably globally the most used basic seasonings and are considered essential seasonings for good food.
Outside of salt and pepper, there’s no better combinations of seasonings. I call them the almighty duo. They just make everything taste better which is why you see both garlic and onion listed in 70% of savory food recipes. - Paprika: I use paprika just to add a little color to the dish; however, it’s not needed. So if you don’t have any on hand, that’s fine. Again, it’s just to add a little color to the dish that you’ll barely notice once it’s done.
- Parsley flakes: Parsley flakes to me are like that friend that you dont need but they just make you look good because they got a lot of things going for themselves. LMBBO! That sounds so mean…
But, like Paprika, it adds color to dishes and makes them more appetizing. Similar to Paprika it does have a mild flavor. You just wont notice it much unless you dont use it. - Thyme: You need the thyme… thyme is a big player in this dish. If you dont have thyme, you can use ground thyme just use less. If you don’t have ground thyme, use Italian seasoning.
- Black pepper: I dont use a whole lot of pepper but I use enough. If you dont have black pepper white pepper will do but pepper like garlic and onion powder just makes everything taste better. I say this all the time.
How to prepare the lima beans
1. Remove the broken bad beans and discard them.
2. Place the good beans in a medium-sized mixing bowl.
3. Cover with cool water and let them soak.
4. Drain the water and sit them aside until ready to cook.
How to prepare the smoked ham hocks
1. Add them to a medium size mixing bowl.
2. Cover with cool water and add in some lemon juice.
3. Rinse real well then place in a pot of cool water.
4. Cover with a lid and cook for 2 hours, then remove.
How to make lima beans and smoked ham hocks
1. Chop the vegetables, then place pot over medium-high heat.
2. And butter and vegetables then saute until softened.
Stir in the minced garlic a minute before they’re done.
3. Reduce heat to medium then add the beans and hocks.
4. Add in the bouillon cube, seasonings, and broth.
5. Cover with a lid, leaving a crack on the side, and cook until tender.
Tips for best results:
- Stir periodically: Pay close attention to the beans and stir every 7 to 10 minutes during the last 30 minutes of cooking because that’s when it tends to stick once the gravy thickens and you dont want them to burn.
Meat add-ins & variations:
- Ham:
- Lamb:
What to serve with lima beans and ham hocks:
- Rice: I dont care what anyone says, nothing goes better with this than white rice. I make Success 10 minute instant rice with this all the time and it’s always a hit no matter who I make it for. Match made in heaven.
- Cornbread: Now if you wanna go old school and go Alabama Missippi with it, you eat this with a nice slice of cornbread one the side. I make my cornbread slightly sweet, the sweet combined with the beans?? Lawwwd!
- Fried chicken: Fried chicken taste so good with this… I usually eat it by itself but if there’s any other meat I’d add to go along side this although it needs none, it would be crispy fried chicken.
- Collard greens: Collard greens are another soul food classic. Looking for some green vegetables to top this dish off, collard greens are the way to go.
Frequently asked questions
- Can I use baby lima’s instead? Yes but because they are more tender and softer due to being younger you will have to adjust the cooking time because they dont take as long to get tender.
- Why my beans still hard after a soak and 3 hours of cooking? It depends on the quality of your beans. Beans are hard and if they’re old in age, will require long cooking time even if you soaked them for hours.
Alright… that’s enough for today folks! I know yall will enjoy these beans, especially if you like southern comfort food. Make this for gramps, she’ll be pleased. Like, share, comment, and subscribe to stay connected.
Enjoy, later!
PBJ~
Alice Mae’s Southern Lima Beans and Smoked Ham Hocks Recipe
This is comfort food in its finest form. Soft melt in your mouth southern style lima beans, smothered in a creamy bean juice, filled with softened veggies and tender smoked pork hocks.Â
- Total Time: 5 hrs
- Yield: 6
Ingredients
16oz Large Lima Beans
3 Smoked Ham Hocks
3/4 Cup Onions, coarsely chopped
1/2 Cup Green Peppers, finely chopped
1/4 Cup Celery, finely chopped
2 Tsps Minced Garlic
3 Tbs Butter
3 Qts Water (for hocks)
2 or 3 Qts Chicken broth
1 Chicken Flavor Bouillon Cube
2 Tsp Parsley flakes
1-1/2 Tsp Celery Salt
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Thyme
1/2 Tsp Onion Powder
1/2 Tsp Black Pepper
Instructions
1. Remove split beans and discard them.
2. Place beans in a large bowl and cover with cool water, at least 2 inches over it.
3. While the beans are soaking, soak and scrub the ham hocks in salt water.
4. Place them in a large pot with 3 qts water, cover with a lid leaving a crack on the side, and boil for 2 hours.
5. Meanwhile chop up the vegetables.
6. After 2 hours, rinse the ham hocks well, and sit aside.
7. Clean out the pot, then place over medium-high heat.
8. Add in the butter and chopped vegetables, then sautee for 3-4 minutes.
9. Reduce to medium heat then pour in the 2 qts of broth, add in the beans, and hocks.
10. Add in the minced garlic, and seasonings, stir well, then cover with a lid leaving a crack on the side.
11. Simmer for 2 hours stirring periodically. (If by 3 hours they aren’t tender, add another qt of broth and simmer for another hour).
- Prep Time: 2 hrs
- Cook Time: 3 hrs
- Category: Sides
- Cuisine: Soul Food
by