Few things say Southern comfort like a big bowl of slow-cooked lima beans simmered with smoky ham and plenty of Cajun flavor. These beans are rich, hearty, and packed with a depth of flavor that only comes from letting them cook low and slow. Pair them with a slice of hot water cornbread or skillet hoe cake, and you’ve got a meal that warms the soul and brings everyone to the table.
This recipe uses a simple pound bag of dried lima beans, plenty of aromatics, and a smoked ham bone or ham hock to give the broth that perfect meaty kick. The result? Tender beans in a thick, savory broth that tastes like it came straight out of grandma’s kitchen.
Why This Recipe Works
- Slow Cooking = Creamy Beans – Cooking low and slow allows starches to break down, creating a naturally thick, rich broth.
- Ham Hock Flavor – Smoked ham hocks infuse the beans with deep, meaty, smoky notes that broth alone can’t deliver.
- The Cajun Trinity – Onion, celery, and bell pepper are the base of countless Cajun recipes and build layers of flavor.
- Cajun Seasoning – Tony Chachere’s adds a kick of spice and salt, making every bite pop.
- Flexible Cooking – Works in a crockpot, Instant Pot, or stovetop Dutch oven.
Ingredients You’ll Need
- 1 pound bag of dried lima beans (butter beans work just as well)
- 6 cups chicken broth (or enough to cover the beans in your crockpot)
- 3 ribs celery, chopped
- ½ onion, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 smoked ham bone or 1–2 smoked ham hocks
- Garlic powder, to taste
- Tony Chachere’s Cajun Seasoning, to taste
- Optional garnish: chopped green onions, hot sauce, or a sprinkle of fresh parsley
Step-by-Step Instructions
1. Prep the Beans
Rinse your lima beans well under cold water, removing any debris or broken beans. If you have time, soak them overnight to shorten cooking time and improve texture. If not, you can cook them straight from dry—just be ready to let the crockpot work its magic.
2. Sauté the Aromatics
In a skillet, heat a little oil or butter over medium heat. Add the chopped celery, onion, and bell peppers. Sauté for 5–7 minutes until softened and fragrant. This step builds flavor before everything goes into the slow cooker.
3. Load the Crockpot
Transfer the sautéed vegetables to your crockpot. Add the rinsed lima beans, smoked ham bone or ham hocks, and pour in the chicken broth until the beans are fully covered.
4. Season
Sprinkle in garlic powder and Tony Chachere’s Cajun Seasoning to your taste. Don’t be shy—the beans soak up plenty of flavor. You can always adjust later as the broth reduces.
5. Slow Cook
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beans are tender and the broth has thickened. Stir occasionally if you’re home, and add more broth or water if needed.
6. Finish and Serve
Once done, remove the ham bone or hocks. If there’s meat left, shred it off the bone and stir it back into the beans. Taste for seasoning and adjust with more Cajun spice, salt, or a dash of hot sauce.
Serve warm in deep bowls with fresh hot water cornbread, skillet hoe cake, or even over white rice for a truly hearty meal.
Storage & Reheating
- Refrigerate – Store leftovers up to 4 days in an airtight container.
- Freeze – Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheat – Warm gently on the stove with a splash of broth or water to loosen the beans.
Tips & Variations
- Soak overnight to reduce cooking time and improve texture.
- Use smoked ham hock or ham bone for maximum flavor.
- Season in layers—add some seasoning early, then adjust at the end.
- Sauté vegetables first to deepen the flavor.
- Use chicken broth instead of water for a richer base.
- Don’t over-salt early—ham hocks already add saltiness.
- Add a bay leaf for extra depth (remove before serving).
- Mash a few beans at the end to naturally thicken the broth.
- Add butter at the finish for a silky texture.
- Use Tony Chachere’s generously if you like Cajun spice.
- Add jalapeños or cayenne if you like it hot.
- Smoked turkey wings work if you don’t have ham hocks.
- Keep extra broth handy in case beans absorb more liquid.
- Cook low & slow—beans cooked gently have the best texture.
- Taste test before serving—beans should be creamy, not chalky.
- Add hot sauce at the table for those who like it spicy.
- For vegetarian version—skip ham and use smoked paprika.
- Freeze leftovers in single portions for easy meals.
- Reheat gently on stovetop with a splash of broth or water.
- Pair with cornbread—always! The broth deserves it.
Serving Suggestions
Serve with hot water cornbread (classic combo).
With skillet hoe cake for a rustic side.
Ladled over steamed white rice.
With dirty rice for a Cajun feast.
Alongside fried chicken.
With pork chops and greens.
As a side for smothered steak.
With roasted vegetables for balance.
Paired with cornbread muffins.
With collard greens and hot sauce.
With a slice of buttermilk pie for dessert.
Alongside shrimp and grits.
Served in a bread bowl for fun.
With pickled okra or chow chow.
With fried catfish for a fish fry supper.
Topped with chopped scallions and cornbread crumbles.
Over mashed potatoes as a hearty twist.
As a side for barbecue ribs.
With biscuit wedges instead of cornbread.
Simply in a big bowl, with a spoon and hot sauce.