Lima Beans and Ham

Lima beans and pieces of pink ham in a small bowl with a plate and spoon.

Lima Beans and Ham uses up all sorts of bits and pieces of leftover ham. It is so very delicious the day you make it and even better the next day!

Prep Time 15

Cook Time 1

Total Time 1

Course Main Course

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

2 Tablespoons Safflower Oil
2 Cups Chopped Onions (approximately 2 medium)
12 Ounces Frozen Baby Lima Beans
10 Ounces Frozen Fordhook Lima Beans
6 Ounces Frozen Butter Beans
2 Cups Cooked Ham Chopped or Cubed
4 Cups Chicken Stock
1 Bay Leaf

Instructions

In a Dutch Oven heat safflower oil over medium heat until shimmering. Add the chopped onion and sauté until onion is transparent.
2 Tablespoons Safflower Oil, 2 Cups Chopped Onions
Add baby lima beans, Fordhook lima beans, butter beans, ham, chicken stock, and bay leaf. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 1-hour stirring occasionally. Increase heat to medium-low, crack the lid and continue to simmer for another 15 minutes to reduce the liquid by half.
12 Ounces Frozen Baby Lima Beans, 10 Ounces Frozen Fordhook Lima Beans, 6 Ounces Frozen Butter Beans, 2 Cups Cooked Ham, 4 Cups Chicken Stock, 1 Bay Leaf
Remove the bay leaf, serve in bowls... and enjoy!

Notes

My Top Top

♡ This dish of lima beans and ham is delicious the day you make it and even better the next day. The flavors of braised, stewed, and long-simmered dishes, and sauces are greatly improved when the ingredients have a chance to meld and "marry".

Storage

Lima Beans and Ham can be stored in the refrigerator in an airtight container and will keep 2 to 3 days. This dish also freezes beautifully. Simply pack it into an airtight freezer container and it will keep for 1 to 2 months in a freezer.

Nutrition

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