Southern Lima Beans with Rice

Savor the comforting soul of Southern cooking with this hearty Southern Lima Beans with Rice recipe. Featuring velvety-smooth, slow-simmered large lima beans infused with the smoky richness of a ham hock, aromatic bursts of garlic and onion, and the warmth of smoked paprika, this dish is pure Southern comfort in a bowl. Paired with perfectly fluffy, buttery long-grain white rice, cooked in savory chicken broth, it’s a wholesome, filling meal that’s as satisfying as it is flavorful. This easy-to-follow recipe takes you step-by-step from tender beans to the perfect rice pairing, creating a dish ideal for weeknight dinners or cozy family gatherings. Garnish with fresh parsley for a touch of brightness and enjoy a true classic from the heart of Southern cuisine! Perfect for keywords like "Southern lima beans," "comfort food recipes," and "easy Southern dinner ideas."

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 6

Ingredients

• 1 pound dried large lima beans
• 8 cups water
• 1 ham hock
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 2 leaves bay leaves
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the lima beans thoroughly under cold water and check for any debris. Set aside.

Step 2

In a large stockpot, combine the rinsed beans and 8 cups of water. Add the ham hock and bring to a boil over medium-high heat.

Step 3

Reduce the heat to low and simmer the beans uncovered for 1 hour, stirring occasionally.

Step 4

After 1 hour, add the diced onion, minced garlic, bay leaves, smoked paprika, cayenne pepper (if using), kosher salt, and black pepper to the pot. Stir well to combine.

Step 5

Continue simmering the beans for another 1 to 1.5 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking, and add additional water if the mixture becomes too thick.

Step 6

Remove the ham hock from the pot. Shred any meat from the bone and return it to the pot, discarding the bone and excess fat. Stir to combine.

Step 7

While the beans are finishing, prepare the rice. Rinse the rice under cold water until the water runs clear.

Step 8

In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir to coat the grains in butter.

Step 9

Pour in the chicken broth and bring to a boil. Cover the pan, reduce the heat to low, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 10

Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 11

To serve, ladle the lima beans over a bed of rice. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(4123.7g)

Amount per serving	% Daily Value*
Calories	2646.4

Total Fat 45.0g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 135.8mg	0%
Sodium 4365.6mg	0%
Total Carbohydrate 421.4g	0%
Dietary Fiber 91.9g	0%
Total Sugars 46.1g
Protein 143.2g	0%

Vitamin D 4.5IU	0%
Calcium 707.0mg	0%
Iron 45.1mg	0%
Potassium 9471.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.2%

Protein: 21.5%

Carbs: 63.3%