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.
If you love one dish meals...
Check out my simple and savory recipe for Sunday Best Beef Stew!