Instructions
Step 1: Prepare the Lima Beans
Start by rinsing the dried lima beans thoroughly under cold water. Place them in a large pot and bring them to a boil with fresh water. Turn off the heat, cover the pot, and let the beans soak for one hour.
After soaking, drain the beans and replace the water with enough chicken broth (or a mix of water and broth) to just cover the beans. Simmer over medium heat for about 1½ hours, stirring occasionally.
Step 2: Fry the Bacon and Cook the Vegetables
In a skillet, fry the bacon until it’s crispy. Remove the bacon and set it aside, but leave the drippings in the pan for maximum flavor.
Add the sliced carrot and diced onion to the skillet. Sauté them in the bacon drippings until the onion is translucent and the carrot is slightly tender.
Step 3: Combine and Simmer
Add the cooked vegetables to the simmering beans. Crumble the fried bacon and toss it into the pot. Season the dish with Cajun seasoning, red pepper flakes, garlic powder, and black pepper to taste.
Continue simmering the beans until the broth thickens to your desired consistency, stirring occasionally. For an extra touch of richness, stir in a couple of tablespoons of butter toward the end.
Tips for the Perfect Creamy Lima Beans
- Use bouillon with care. Since bouillon is salty, you may not need to add any extra salt to the dish. Taste as you go!
- Don’t rush the cooking time. Allowing the beans to simmer slowly ensures they become tender and flavorful.
- Pair with cornbread. No Southern meal is complete without a slice of buttery cornbread, preferably baked in a cast-iron skillet for that crispy edge.
Nostalgic Pairing: Cornbread in a Cast-Iron Skillet
Nothing complements creamy lima beans quite like golden cornbread fresh from a cast-iron skillet. The crispy crust and fluffy interior soak up all that luscious bean broth, making every bite a match made in heaven.
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