Southern Lima Beans

Ingredients

• 454 g (1 lb)dried lima beans
• 1 mediumonion, diced
• 1 largered pepper, diced
• 3 clovesgarlic, chopped
• 120 ml (½ cup)green seasoning (optional)
• ½ tspallspice
• 1 tsppaprika
• 1 tspkosher salt
• 1 tspblack pepper
• 1bay leaf
• 950 ml (4 cups)chicken stock
• 475 ml (2 cups)water
• 3smoked turkey legs
• To tasteolive oil

Instructions

1. 1

   Soak the beans

   Cover the lima beans with water and leave them to soak overnight. Drain them and set aside.

2. 2

   Purée the turkey

   Take the meat from one turkey leg and purée it in a food processor. Set it aside.

3. 3

   Heat the pot

   Set a Dutch oven over medium heat and add olive oil.

4. 4

   Brown the turkey

   Brown the turkey legs for 3–4 minutes on each side, allowing some fat to render. Remove them from the pot and set aside.

5. 5

   Cook the vegetables

   Sauté the onion in the pot for 2–3 minutes. Add the pepper and garlic, then sauté for a further 30 seconds.

6. 6

   Season the base

   Add a quarter of the spices and the puréed turkey to the pot. Mix them well with the vegetables.

7. 7

   Add beans and stock

   Stir in the beans, half of the remaining spices and the green seasoning, if using. Add the stock, water and bay leaf, then stir well.

8. 8

   Simmer until tender

   Bring the mixture to the boil, then reduce the heat and simmer for about 2 hours, until the beans reach your preferred tenderness and texture. Add the remaining spices as the beans simmer.

9. 9

   Serve the beans

   Serve with cornbread and rice.

What are Southern lima beans?

Lima beans are large, creamy legumes cooked in a seasoned broth until soft. This Southern-style preparation draws on the comfort-food traditions of African American cooking, where slow simmering and smoked meat build a hearty, savoury pot.

Here, smoked turkey lends depth while allspice, paprika and bay bring warmth. Puréeing some of the turkey into the vegetable base helps give the broth a fuller texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 46g protein, 16g carbs, 15g fat.

The smoked turkey supplies much of the protein, while the lima beans contribute carbohydrates as well as protein. Fat comes mainly from the turkey and the olive oil used in the pot. Serve with a modest portion of rice and add vegetables to round out the meal.

Why soak the beans?

Soaking the dried beans overnight gives them a head start before they go into the pot. Drain them after soaking, as directed, before adding them to the vegetables and liquid.

Beans can vary in age and cooking time, so use tenderness rather than the clock alone to judge when they are ready.

Build the smoky base

Turkey legs: Browning them first adds colour and lets some fat render into the pot. Set them aside before cooking the vegetables.

Aromatics: Onion, pepper and garlic form the savoury base. Give the onion a couple of minutes before adding the pepper and garlic, which need only a brief sauté.

Season in stages

Spices: The recipe adds the spices in portions, rather than all at once. Follow that sequence and add the remaining spices as the beans simmer.

Green seasoning: This ingredient is optional, so the beans can still be made without it. Stir it in with the beans if you choose to use it.

Check the texture as it cooks

Keep the pot at a gentle simmer after bringing it to the boil. A steady, low bubble gives the beans time to soften without a vigorous boil.

Taste a bean near the end of cooking to check its centre and texture. Continue simmering until it is as tender as you like.

Serving ideas

The recipe suggests serving the beans with cornbread and rice. The cornbread is useful for soaking up the broth, while rice makes the meal more substantial.

The beans and smoked turkey provide most of the protein, while the lima beans and rice contribute carbohydrates. To balance the plate, add a simple green vegetable or salad.

Recipe notes & tips

• Soak the beans overnight, then drain them before cooking.
• Brown the turkey legs in batches if the pot is too crowded for them to colour evenly.
• Keep the beans at a gentle simmer rather than letting them boil hard.
• Add the optional green seasoning with the beans, as directed.
• Taste a few beans near the end of cooking, since tenderness can vary.
• Serve with cornbread and rice as suggested.

Variations

• Skip the green seasoning: Leave it out for a simpler version of the recipe.
• Adjust the spice: Use less black pepper for a milder pot.
• Change the sides: Serve with cornbread or rice, or offer both.
• Make it thicker: Let the beans simmer until they reach your preferred texture.
• Use the full turkey legs: Keep the legs whole in the pot after browning and follow the simmering method.

Common mistakes to avoid

• Skipping the soak: The recipe calls for an overnight soak; drain the beans before adding them.
• Burning the garlic: Add it with the pepper and sauté for just 30 seconds.
• Boiling too vigorously: Reduce the heat after bringing the pot to the boil and keep it at a simmer.
• Adding all the spices at once: Follow the recipe's staged additions and add the remaining spices as the beans cook.
• Relying only on the cooking time: Check a bean for tenderness and continue simmering if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a little water or stock if the beans have thickened.

Frequently asked questions