Alice Mae’s Southern Lima Beans and Smoked Ham Hocks Recipe

This is comfort food at its finest. These soft, southern-style lima beans are smothered in a creamy, savory bean gravy, brimming with tender smoked pork hocks and softened veggies.

• Save

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 it.

Now, the first thing I thought was, “This is some old people’s food”, and I 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 changed 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 its natural creamy gravy, plus the meaty, tender, fatty hocks, made me fall in love with this dish. It became something I started cooking frequently for dinner.

When I knew I nailed this recipe

Now, as I said, I fell in love with this dish, so I tweaked the recipe over time 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 wanted, and I was gonna come, but one thing I was gonna do… was bring my bowl of lima beans and hocks. Lol! Why when I let her try some, she wind up eating the whole bowl to herself?

I didn’t mind, though, because I love it when people enjoy my food, and she clearly enjoyed it because of all the smacking she was doing. That’s when I knew I made it the right way, and it was a keeper recipe to which I had to put numbers.

Modifications to the original recipe

Eventually, I would record a video and share it with my followers on YouTube. This video below will help my visual learners out, but I have made a few crucial changes to the recipe since then, so let me address those changes now.

The two 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 pre-boil 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 an all-in-one dish. That means you have all you need combined in one recipe… your protein and meat, your veggies and carbs.
• One pot dish: You only need one pot for this recipe… so you won’t be doing too many dishes. Lol! One pot is all you need to get the job done when making this recipe.
• Elder-friendly: This is classic Southern soul food at its best. You don’t gotta do a lot of chewing because everything is 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 and satisfying and will warm you up. This is something I’ll make on a cold fall Sunday afternoon before the football game or while camping in the mountains.
• Multi-purpose Serving: This is a 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 don’t need to eat it with anything else.

Cookware & utensils you’ll need:

• Large Pot: Make sure you have a large size pot to cook the beans and hocks in.
• Knife: Have a sharp knife to chop up the vegetables.
• Large Mixing Bowl: Use a large mixing bowl to soak the beans in.
• Big Spoon: You need a big spoon to stir and serve the beans.
• Measuring Cups: You need a measuring cup to accurately measure the broth.
• Measuring Spoons: You need measuring spoons to accurately measure the seasonings

Ingredients you’ll need:

• Beans: Large Lima Beans
• Meat: Smoked 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

The lima beans

Ok, so in this section, I’m going to address key information about 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 16 o, ounces, which is what the recipe calls for, you’re all set and ready to go.
• Green 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. They’re more tender, cook much faster, and they tend to have a sweeter flavor.
• Large 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.

Remove the 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

Ok, so people always ask me why people soak their beans before cooking them and if soaking them is necessary. There are a whole lot of other questions about soaking beans, so I’m going to touch on the most common questions I get.

• Shortening cooking time: Soaking beans has been a topic of discussion and controversy for many years. Do you soak, or do you not? It’s really up to you. The one thing we know is that soaking the beans usually shortens the cooking time.
• Preventing 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.
• Removing anti-nutrients: Another benefit of soaking your beans before cooking them is to remove anti-nutrients that are believed to worsen some conditions you may have.
• Soak between 4 to 12 hours: 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 don’t soak them for that long.
• Soaking isn’t a must: You may be wondering if you must soak the beans first. No, but they typically take longer to cook.
• Soaking old beans: What people don’t realize is that the age of the beans, which we will never know, determines how long they’ll need to cook. If your beans are old, they will take longer to get tender regardless of whether you soak them or not.

• Save

How to clean smoked ham hocks

Ok so now let me get into how I prepare my smoked hocks. I’m going to first get into how I clean them, and yes, I’m a part of the “Clean Yo Meats” club. That’s just how I was raised, to clean your meat. 

• Remove any hairs: First off, if there is any hair on the hocks, I will make sure to remove it with scissors. You shouldn’t experience this, but butchers are tacky sometimes, and occasionally, you’ll find some long strands on them.
• Soak: Secondly, I let them soak in salt water for a few minutes. Other cleaning agents you can use are lemon or lime juice, vinegar, or baking soda. Any of the four will do.
• Scrub and rinse: Lastly, scrub them with your hands, then rinse them really well before adding them to a pot of cool water. And whatever other bacteria that’s on them will definitely be gone after an hour in the hot boiling water, that’s for sure. 

Pre-boiling the smoked ham hocks

You may wonder what my smoked ham hocks preparation process looks like. Well, aside from cleaning them and removing the hairs…

• Remove impurities: I boil the ham hocks first for an hour to extract any impurities, just like I do with pork neck bones. Like that foam and stuff you see rise to the top as it’s boiling.
• Gets them tender: Pre-boiling is also necessary so they are almost done by the time you add them to the beans. It takes hocks a long time to get tender, so you want to give them a head start so the beans don’t cook and be done before them when they cook together.
• Cover with a lid: To ensure they get nice and tender, cover them with a lid but leave a small crack to the side, as I always say, so the water doesn’t bubble and overflow.

Vegetable add-ins

Now vegetables are strong, especially the ones I’m using. So I like to soften them a bit and remove some of their pungent flavors, 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. I’m just a big fan of caramelizing my onions and softening my vegetables before adding them to soups, stews to extract the flavor, etc. 

• Onions: The onions are a must in a dish like this. I use yellow onions, and I chop them coarsely. The onions add flavor obviously and acidity to the dish.
• Green peppers: I use green peppers to add depth of flavor. I only use green peppers, not red, orange, red, or yellow.
• Celery: Celery is a big part of this dish as it’s the prominent flavor you’ll notice 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, so it’s a must.
• Garlic: 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 don’t 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.

• Save

How to make lima beans and smoked ham hocks

1. Remove the split broken beans and discard them.
2. Place the good beans in a medium-sized mixing bowl.
   
   

   • Save
3. Cover with cool water and let them soak.
   
   

   • Save
4. Meanwhile, clean your ham hocks.
5. Add them to a pot of cool water and cover them with a lid.
   
   

   • Save
6. Cook until tender, then rinse and set aside.
7. Chop the vegetables, then place the pot over medium-high heat.
8. Add the butter and vegetables, then saute for 3 to 4 minutes or until softened.
   
   

   • Save
9. Reduce heat to medium, then add the beans and hocks.
10. Add in the bouillon cube, seasonings, and broth.
    
    

    • Save
11. Cover with a lid, leaving a crack on the side, and cook until tender.
    
    

    • Save

Tips for best results:

• Stir periodically: Stir the beans every 20 minutes, but pay close attention to them and begin stirring every 7 to 10 minutes during the last 30 minutes of cooking because that’s when it tends to stick once the liquid thickens.
• Dont cook beans with ham hock water: If you don’t have any broth, and even if you do, don’t use the same water you boiled the ham hocks in to cook the beans. It may leave your beans with a foul taste.
• Rinse the meat and clean the pot: Before you cook the beans after the ham hocks are done, rinse the ham hocks well and clean the pot well before sauteeing the vegetables.

Meat add-ins & variations:

• Ham: A good alternative for ham hocks and another way to make this is with chopped cubes of ham.
• Smoked Turkey: Chopped tender turkey is another good alternative

What to serve with lima beans and smoked ham hocks:

• Rice: Nothing goes better with this than white rice, in my opinion. I keep it simple and use Success 10-minute rice. It’s truly a match made in heaven.
• Cornbread: Now, if you wanna go old school and go Alabama, Mississippi with it, you eat this with a nice slice of cornbread on the side. I make my cornbread slightly sweet, the sweet combined with the beans? Lawwwd!
• Fried chicken: Fried chicken tastes so good with this… I usually eat it by itself because there’s already meat in it, but if there’s any other meat I’d add to go alongside this, although it needs none, it would be crispy fried chicken.
• Collard greens: Collard greens are another soul food classic, so what better vegetable to pair this with if you’re looking for some green vegetables to have with this?

Storage and reheating:

• How to store lima beans and smoked ham hocks: You can simply place them in a bowl like a Tupperware bowl, cover them with a lid, plastic wrap, or aluminum foil, and set them in the refrigerator.
• Can you freeze this dish? Yes! Beans freeze perfectly. Store it in a bowl or Ziploc bag. Just make sure whatever it’s in that it’s tightly sealed to prevent freezer burn. It can stay fresh in the freezer for up to 6 months.
• How to reheat this dish? I wouldn’t warm it up in a microwave because that can dry it out. I would add it to a pot with a little water if needed. Cover it with a lid and reheat it over low heat until it’s hot.

Frequently asked questions

• Can I use baby lima’s instead? Yes, but because they are tender and softer due to being younger, you will have to adjust the cooking time and use less broth because they don’t take as long to cook.
• Why aren’t my beans tender 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, they will require a long cooking time, even if you soak them for hours.

• Save

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 get notified every time I post.

And if you wanna stay connected and updated on everything Philly Jay Cooking, follow me on social media: FACEBOOK, PINTEREST, TWITTER, INSTAGRAM, and YOUTUBE!

Enjoy, later!
PBJ~

• Save

Alice Mae’s Southern Lima Beans and Smoked Ham Hocks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: PhillyboyJay
• Prep Time: 2 hrs
• Cook Time: 3 hrs
• Total Time: 5 hrs
• Yield: 6
• Category: Sides
• Cuisine: Soul Food

Print Recipe

Pin Recipe

---

Description

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. 

---

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 Tbs Sugar
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the split beans and discard them.
2. Place beans in a large bowl and cover with cool water; make sure the water is covering it by at least 2 inches. (soak beans for as long as you want.)
3. Soak and scrub the ham hocks in salt water.
4. Place a large pot over medium heat, add in the hocks and 3 qts of water, then 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, remove the hocks, rinse them well, and set 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 and add in the beans and hocks.
10. Add in the bouillon cube and seasonings, stir well, then cover with a lid, leaving a crack on the side.
11. Simmer for 2-1/2 to 3 hours, stirring periodically.

Notes

•  If they aren’t tender after 2-1/2 – 3 hours, add a little more broth and continue cooking. Continue this process until they’re tender.