Lima Beans and Ham is a savory One Pot Wonder that uses leftover ham. It is so very delicious the day you make it and even better on the next day!
Among all the dishes I make, I have to say I love the one pot meals the most. They always feel homey and satisfying to me. Most of all, I love the simplicity to make them and the easy clean up.
Although they only take a single pot, there is no shortage on flavor. Many, of my one pot meals require several hours of a long, slow simmer, such as Pot Roast, Beef Stew, and Chicken Adobo. But, I have a few in my recipe treasure chest that simmer for about an hour and are so amazingly simple!
Today’s recipe is exactly that… a one pot wonder that has a shorter simmer time, has only 15 minutes of prep time, and also uses leftovers. Boom! Home Run!!
This past Easter we had a lovely brown sugar and honey glazed ham. But, as always, I had some leftover ham and we really didn’t want to eat ham nearly every night following Easter. So, I portioned out the leftover ham, bagged it in plastic bags, and froze it for future melet’sals.
Last night we finally had the last of the ham, in a dish I haven’t thought of making in many years. I’m going to be honest, very honest. This dish is so very delicious. It is homey. But, it is also homely. Yes, I am really saying it is not a pretty dish. It is pretty as it goes together, but as it simmers it loses it’s color and looks a little drab. But, that is really okay. The flavor more than makes up for it’s lack of photogenic beauty!
so, let’s cook!
Step 1 – In a Dutch Oven heat safflower oil over medium heat until shimmering.
Step 2 – Add chopped onion and sauté until onion is transparent.
Step 3 – Add baby lima beans, Fordhook lima beans, butter beans, ham, and chicken stock. Stir well. Add bay leaf and bring to a boil. Reduce heat to low, cover, and simmer 1 hour stirring occasionally. Increase heat to medium low, crack lid, and simmer about 15 minutes to reduce liquid by half.
Step 4 – Serve in Bowls… and Enjoy!
And there you have it! Lima Beans and Ham, a whole meal in a bowl that is delicious to the last bite. I like to serve it with a rustic bread to sop up any broth left in the bottom of the bowl.
Lima Beans and Ham
- 2 Tablespoons Safflower Oil
- 2 Cups Chopped Onions, (approximately 2 medium)
- 12 oz. Frozen Baby Lima Beans
- 10 oz. Frozen Fordhook Lima Beans
- 6 oz. Frozen Butter Beans
- 2 Cups Cooked Ham, Chopped or Cubed
- 4 Cups No Salt Added Chicken Broth
- 1 Bay Leaf
- In a Dutch Oven heat safflower oil over medium heat until shimmering.
- Add chopped onion and sauté until onion is transparent.
- Add baby lima beans, Fordhook lima beans, butter beans, ham, and chicken stock. Stir well.
- Add bay leaf and bring to a boil. Reduce heat to low, cover, and simmer 1 hour stirring occasionally. Increase heat to medium low and crack lid to reduce liquid by half.