Lima Beans with Ham Recipe


5 from 2 votes
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Lima Beans with Ham make a delicious, hearty recipe that’s a family favorite! So satisfying and full of amazing flavor, this recipe is perfect any time of year!

Lima Beans with Ham Recipe |

This is one of our favorite bean dishes for serving anytime during the year. And we certainly enjoy them many nights for supper.

These Lima Beans are perfect served with Southern Cornbread. I especially like to serve it them with these cornbread muffins made with my cornbread recipe. These cornbread muffins are great to make when serving a crowd!

Lima Beans wtih Ham Recipe |

Lima Beans with Ham Recipe

This recipe uses dried limas with ham that you soak for at least an hour before cooking. Dried beans are full of great fiber and make a delicious, budget-friendly addition to any meal plan.

Using a bit of leftover ham really takes this dish from a humble side dish to one of our family favorites.

I hope you enjoy these Lima Beans with Ham as much as we do.

Lima Beans with Ham Recipe

5 from 2 votes
Lima beans with ham make a wonderful, hearty meal.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8


  • 1 (1-pound) bag dried large Lima beans
  • Water, to cover plus about an inch for soaking beans
  • 1 tablespoon butter, or vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 cups ham, roughly chopped
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken stock, or broth


  • Rinse Lima beans and place into a large stockpot or Dutch oven with just enough water to cover them, plus about an inch. Allow to soak about an hour to overnight, making sure beans always have plenty of water for soaking. Drain beans and rinse them again and set aside.
  • Meanwhile, in the bottom of another stockpot Dutch oven, heat the butter or vegetable oil over medium to low heat. Add onion and garlic and sauté until just tender, about 3 minutes. Add chopped ham and cook for about 3 minutes. Add the pepper, chicken stock, and about 4 cups of water. Add beans and bring to a boil, reduce heat to medium and let simmer for about 1 hour or until the beans are tender and the sauce has thickened.


Calories: 338kcal | Carbohydrates: 41g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 609mg | Potassium: 1222mg | Fiber: 11g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Novea says:

    This recipe is most like the way I remember eating lima beans and ham as a child: Nalley’s lima beans and ham!
    However, they are not longer made. I searched and searched for recipe that reminded me most of those. Not a fancy, gussied-up recipe with needless additions; just the simple taste of lima beans with ham! This is it!! I thought I lost this recipe and searched for hours on the Internet and couldn’t find it. Luckily, I found my printed version and was able to find the website again. I did make some changes to the recipe. I used 2 whole chopped onions instead of 1/2 cup, and I use Rancho Gordo Christmas Limas instead of white limas. Everyone in my family loves this recipe! Thanks so much!

    1. Robyn Stone says:

      Thanks, Novea. I’m so glad you like this simple recipe. This is the way my family loves it, too.