Creamy Baby Green Limas

Stacey Lawson


In New Orleans it is tradition that you have red beans on a Monday; however these are not my favorite. I love baby green lima beans instead. This recipe can be applied to red beans, large lima beans, great northerner white beans, black eyed peas. Always creamy and always delicious over rice and served with corn bread.

★★★★★ 1 vote
15 Min
2 Hr
Stove Top


2 lb
baby green lima beans, dried
1 lb
smoked sausage
1 medium
1 Tbsp
garlic, minced
salt/pepper to taste

How to Make Creamy Baby Green Limas


  • 1Cut sausage into half circles. In a large stock pot, brown smoke sausage. Chop onion while sausage is cooking.
  • 2Add onion to pot, sprinkle with salt and cook until onions are wilted.
  • 3Add lima beans to pot and add enough water to cover beans at least 2 inches above the beans.
  • 4Bring to a boil, then lower heat. Allow beans to cook for about 90 minutes. Add salt and pepper.
  • 5As beans begin to soften, stir beans and with the back of the spoon mash beans against the side of the pot. Do this frequently, creating the creaminess you want in this dish.
  • 6After mashing beans several times and about two hours has passed, this time will depend on the beans, your beans should be soft and creamy. Serve over white rice and with a wedge of cornbread.

Printable Recipe Card

About Creamy Baby Green Limas

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Cajun/Creole