In a large pot, cook bacon over medium heat until crispy.
If using a ham hock, brown it slightly to release flavor.
Add aromatics:
Sauté onion and garlic in the bacon fat until softened and fragrant.
Cook the lima beans:
Add the lima beans and cover with water or chicken broth.
Bring to a boil, then reduce heat to low and simmer, covered, until beans are tender (fresh beans ~20 minutes; frozen ~15 minutes; dried beans pre-soaked ~45–60 minutes).
Season and finish:
Stir in salt, black pepper, and red pepper flakes if using.
Add sugar for a subtle balance if desired.
Remove ham hock if used, shred meat, and return it to the pot.
Stir in butter for extra creaminess.
Serve:
Serve warm as a side dish with fried chicken, cornbread, or other Southern favorites.
💡 Tips for extra Southern flavor:
Use a smoked ham hock or bacon fat for authentic depth of flavor.
Add a splash of hot sauce when serving for a little kick.
Leftovers taste even better the next day as the flavors meld together.
If you like, I can also give you a “creamy, melt-in-your-mouth” Southern-style version where the beans are almost like a side-dish stew — it’s decadent and so comforting. Do you want me to share that version too?
