Country Lima Beans

Country Lima BeansRecipe
Becky Luigart-Stayner

Humble ingredients were the cornerstone of Grandmother Shaw's cooking, and these modest components create a flavorful, satisfying dish. Oven cooking works well and makes preparation a snap. Serve as a side with roast beef, pork, or chicken; or you can even enjoy this as a main dish with a side salad.


8 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 26 %
Fat 7.2 g
Satfat 2.8 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 11.8 g
Carbohydrate 35.4 g
Fiber 11.2 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 404 mg
Calcium 53 mg


2 cups dried lima beans (about 1 pound)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 bacon slices, chopped
1 cup chopped onion
1 cup finely chopped carrot
2 cups water
2 tablespoons butter, softened


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan; stir in salt and pepper.

Preheat oven to 300°.

Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; sauté 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300° for 2 1/2 hours or until beans are tender, stirring every hour.


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