Bean Pot Limas
Bean Pot Limas is a hearty, savory dish featuring tender lima beans cooked with salt pork, onions, and a rich molasses and chili sauce glaze. Slow-baked to perfection, it's a comforting meal ideal for family dinners or gatherings that enjoy robust flavors and a satisfying, hearty texture.
Ingredients
Instructions
- Rinse the lima beans thoroughly.
- Soak the beans in 6 cups of water overnight without draining.
- Simmer the soaked beans in the liquid over low heat until tender, about 30 minutes, without boiling.
- Drain the beans, reserving the bean liquid.
- Cut the salt pork in half; grind or finely chop one piece and score the other piece.
- Combine the lima beans, 2 cups of hot bean liquid, ground pork, sliced onion, salt, dry mustard, vinegar, molasses, and chili sauce in a mixing bowl.
- Pour the mixture into a 2-quart bean pot or casserole dish.
- Top with the scored salt pork slice.
- Cover and bake in a slow oven at 300°F (150°C) for 2 1/2 hours.
- Uncover during the last 30 minutes of baking. Add more hot bean liquid or hot water as needed during baking.
Tips & Substitutions
For a vegetarian version, omit the salt pork and use smoked paprika for a similar depth of flavor. If you don't have dark molasses, light molasses or honey can be used as a substitute, though the flavor will be slightly different. Be sure to soak the beans well to ensure tenderness and reduce cooking time. If you want to add more spice, consider incorporating diced jalapeños or chipotle peppers.
Serving Suggestions
Serve Bean Pot Limas alongside cornbread or over rice for a hearty meal. They pair beautifully with Pork Chops And Sweet Potatoes, or try them with a side of Creamy Pea Salad for a refreshing contrast. A sprinkle of fresh herbs like parsley or chives on top before serving can add a nice touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to prevent drying and warm gently on the stove or in the microwave until heated through. This dish also freezes well; just ensure it cools completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Pot Limas contains roughly 97 calories, with 2g protein, 20g carbohydrates, and 1g fat. It is an excellent source of vitamin C (136% of the Daily Value) and potassium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lima beans instead of dry?
Yes, you can use canned lima beans to save time. However, you should skip the soaking step and reduce the cooking time significantly, as canned beans are already cooked. Aim to simmer the mixture for about 15-20 minutes until heated through and flavors meld.
What can I substitute for salt pork?
If you don't have salt pork, you can substitute with diced bacon or ham for a similar flavor profile. Alternatively, for a vegetarian option, try using smoked tofu or tempeh, which can provide a nice smoky taste to the dish without the meat.
How do I know when the lima beans are cooked properly?
To check if the lima beans are cooked properly, taste a few after about 30 minutes of simmering. They should be tender but not mushy. If they require more time, continue cooking in increments of 5-10 minutes, checking for tenderness frequently until they reach the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).