Lima Beans…most people either truly love them…or truly despise them. If you are one of the haters…I may just be able to sway your opinion about these tender bites of loveliness. First, I’m not talking about the lima beans you were force fed growing up…those green things that sat on your plate lathered in butter you kept pushing to the side hoping they would disappear into thin air, or take a leap off your plate on to the floor where, quite possibly, your dog would even touch. Bear with me and I promise. If you try my recipe for Lima Bean Soup, you just may just have a new appreciation for them!
If I can’t convince you to like lima beans, then check out my Navy Bean and Ham Soup!
Pour your dried beans in a bowl filled with water and about 1 TBSP salt. Allow to soak for about 15 to 20 minutes. You do not need to soak any longer or even overnight.
Rinse beans and place them in deep pot with the butter and at least 2 TBLS of salt. Fill the pot with water about 2 to 3 inches above the beans. You can add more water if needed during the cooking process. Bring pot to a boil.
Once pot comes to a boil, turn the heat down to a fast simmer. Allow to simmer for about an hour or until the beans become tender. Keep watch to see if you need additional water and taste for salt. The dried beans tend to be able to handle a lot of salt, so don’t hesitate when it comes to adding salt. Try not to overcook the beans, you want them to be tender, but still have texture. When the beans are almost finished, add the ham. I love using one of these small, boneless hams from Hormel. You are really only heating up the ham, as it is fully-cooked. Enjoy my Lima Bean Soup! Let me know if I brought you to the other side!