Smoky Stewed Lima Beans with Bacon and Jalapeno
Tender green baby lima beans slow-simmered with crispy bacon, smoky ham, and pickled jalapenos in a savory broth. This Southern classic delivers deep, complex flavors from caramelized pork and aromatic alliums, with a gentle heat kick from jalapenos and pepper flakes. Serve as a comforting side dish alongside cornbread and greens, or ladle over rice for a hearty one-pot main. The extended soak and gentle simmer create creamy beans that absorb every bit of the rich, smoky broth.
Ingredients
- 1 pound dried green baby lima beans, soaked overnight
- 6 slices thick-cut bacon, sliced
- 2 cups diced cooked ham
- ½ cup onion, chopped
- ⅛ cup pickled jalapenos, sliced and choppedfresh jalapenos1:1less vinegary
raw vs pickled
- 2 cloves garlic, sliced
- 2 whole bay leaves, medium
- 6 cups water, chicken broth, or combination
- kosher salt, to taste
- freshly cracked black pepper, to taste
- crushed red pepper flakes, to taste
- hot pepper sauce, to taste
Instructions
- 1
Soak beans overnight and drain.
- 2
Sauté bacon and ham over medium-high heat in a Dutch oven for about 4 minutes, stirring occasionally.
- 3
Add onion and jalapeno, cook until onion softens, about 3 minutes.
- 4
Stir in garlic and cook 1 minute.
- 5
Deglaze the pot with a splash of water, scraping up browned bits.
- 6
Add remaining water or broth and bring to a boil.
- 7
Add beans and bay leaves, reduce heat to low simmer, cover partially.
- 8
Simmer about 45 minutes until beans are tender and creamy, maintaining liquid level 1/2 inch above beans.
- 9
Remove bay leaves and season with salt, pepper, red pepper flakes, and hot sauce. Taste and adjust.
Tips
Soak beans overnight to reduce cooking time and improve digestibility. If time-pressed, use a quick soak: bring beans to boil 2 minutes, remove from heat, let sit 1 hour.
Use a combination of chicken broth and water for maximum savory depth. Pure broth can oversalt the dish.
Keep beans submerged throughout cooking; add water as needed in 1/4-cup increments to prevent scorching on the pot bottom.
Good to Know
Refrigerate in airtight container up to 4 days. Flavor improves after 1 day as seasonings meld.
Prepare through step 7 (before simmering). Cool and refrigerate up to 12 hours. Reheat gently on stovetop, adding broth as needed.
Serve hot as a side with cornbread and collard greens. Alternatively, ladle over white or brown rice with a mixed green salad.
Common Mistakes
Do not skip the overnight soak to avoid gritty, unevenly cooked beans.
Do not remove the lid completely during simmering to avoid excess evaporation and scorching.
Do not add salt early in cooking to avoid toughening bean skins; season only at the end.
Substitutions
Vegan Options
General Alternatives
raw vs pickled
FAQ
Can I use canned lima beans instead of dried?
Yes, but reduce cooking time dramatically. Drain and rinse two 15-ounce cans, add at step 7, and simmer only 15 minutes. The stew will be thinner; you may need to reduce liquid.
What if my beans are still hard after 45 minutes?
Old beans take longer. Continue simmering in 10-minute increments, checking tenderness. Very old dried beans may require up to 90 minutes. Ensure beans stayed submerged the entire time.
How long can I keep leftovers, and can I freeze this?
Refrigerate up to 4 days. Freezes well up to 3 months in airtight containers or freezer bags. Thaw overnight in refrigerator and reheat on stovetop, adding broth to restore consistency.