~ Creamy Lima Beans ~

Cassie *


One of my very favorite meals my Gram would make when I was a kid. True comfort food. My beans are my own recipe. Not sure how she made hers, but these come real close. I serve them just like she did, with a side of yummy fried potatoes and favorite bread to soak up the yummy juices.



★★★★★ 1 vote

6 - 8
10 Min
1 Hr 25 Min
Stove Top


  • 1 lb
    dry - large lima beans
  • 6 - 8 c
  • 1 Tbsp
  • 1/2 lb
    cooked smoked ham, cubed
  • 3 medium
    stalks celery, chopped
  • 1 large
    onion, chopped
  • 4 - 5 clove
    garlic, minced
  • pinch
    dried thyme
  • 1 1/2 Tbsp
    better than buillon ( chicken ) soup base
  • 1
    bay leaf
  • salt
    & pepper to taste

How to Make ~ Creamy Lima Beans ~


  1. Place 8 cups water in a dutch oven and bring to a boil. Once boiling add the bean, and boil for 5 minutes. Turn off burner, cover pot and let sit for 1 hour.
  2. Drain and rinse beans.
  3. In a med skillet over medium heat add the oil, onion, garlic, celery and ham. Saute until vegetables become tender, about 5 minutes.
  4. Place beans back into dutch oven and cover with 6 cups water, making sure all beans are covered. Add the vegetable mixture and thyme. Stir and bring to a boil. Boil for 30 minutes, then lower heat, add bay leaf and simmer until beans are to desired tenderness

    Add more water as they cook if need be. We like ours thick, not like soup, but want some juice to serve over the potatoes Salt and pepper to taste.
  5. In total mine were cooked in 1 1/2 hours after the initial soaking.

    They are delicious served with fried potatoes and onion, fried in bacon fat. This is exactly how my Gram would serve them.

Printable Recipe Card

About ~ Creamy Lima Beans ~

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