Lima Beans and Sausage

Kathy Sterling


My husbands favorite dish, I make this often for Sunday dinner and we serve it often as a side dish with roast and gravy. We eat it over white steamed rice.

My mother in law made this often so it is a cajun comfort food to us. Low in calories but high in protien and good for you.

I also cook dry navy beans this same way. Enjoy!

★★★★★ 1 vote
6 - 8
15 Min
1 Hr 45 Min


16 oz
package of dry small lima beans
6 Tbsp
baking soda
3/4 c
yellow onions, chopped
1 Tbsp
salt and pepper
1 Tbsp
finely chopped garlic
1 lb
beef sausage in casing


1In a medium sauce pan put beans and baking soda and cover with water.
2Bring to a rapid boil then remove from the stove and rinse beans in cold water, removing all baking soda. This step eliminates having to soak the beans overnight.
3Put beans, onions, garlic and salt & pepper in a medium sauce pan and cover with water.
4Cut sausage into 2" pieces and add to pot. Bring water to a boil and then reduce heat to a simmer. Continue to simmer until beans are cooked, adding water as needed to keep the beans from sticking.
5Watch beans closely as the water will cook down quickly and you will need to replenish it often. Beans should be soupy when finished.

About Lima Beans and Sausage

Course/Dish: Vegetables