Southern Baby Lima Beans with Smoked Turkey

October 21, 2013

I remember being so excited when my mom made a big pot of simmering lima beans when growing up.  The house smelled heavenly as they cooked all day {so it seemed}.  I enjoyed having to call my mom about a year ago and have her explain it to me; learning this dish and mastering it in a way that I can now whip up my own pot of beans for my family to enjoy.  This is a really simple recipe that doesn't call for a lot of ingredients.  But most of the tried and true, tasty dishes that are passed down from generation to generation are. :)  This is a "let simmer and go ahead about your business recipe", which is perfect for the fall.  This could probably also be done in the crockpot, though I have never tried it.
1 Package of Smoked Turkey Tails {or any smoked meat, from the meat section of the grocery store}
2 Bags of Baby Lima Beans
3 Cans Chicken Broth
2 Large Onions, Dices
3 Tablespoons Butter
1 Tablespoon Oil
2 Tablespoons Lawry's Seasoning Salt
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
Salt and Pepper
{Cover your smoked meat with water and let it simmer on low heat for 1 1/2 hours.  Be sure to check the pot often to be sure the water hasn't evaporated.  If so, add in enough to cover the bottom of the pan and continue to simmer.  You can use any smoked meat you wish.  I have also used smoked turkey wings and smoked ham hocks before. The only requirement for the meat is to be sure it is definitely "smoked" as it adds most of the flavor to this dish.  After the meat simmers for the hour and a half, it will be super duper tender.  Gently pull and shred the meat and set aside.}

{Most simmered bean recipes call for the beans to soak overnight to prevent them from being mushy and bursting while cooking.  I find that to be an unnecessary step and follow the alternate directions on the package.  Add the beans to a large pot, cover with water and bring to a boil.  As soon as the water starts to boil, turn the pot off, cover and let the beans sit for an hour.}
{In a really large pot {I use this one} and over medium heat, saut√© your onions in the butter/oil mixture until they are translucent.  Season them with salt and pepper.}
{Add in your beans {and the rest of the water that they were soaking in.}}
{Pour in your shredded meat {with the cooking liquid} into the pot of beans.}
{Mix well to combine and get the beans coated with the meat drippings. YUM!}
{These are the only seasonings that go into this dish and they are absolute staples in my kitchen. :)}
{Season the beans/meat and mix well.}
{Pour in 3 cans of chicken broth and 3 cans of water.}
{Let this simmer over low heat for 2-3 hours.}
{Check for seasoning half way through.  Add salt and pepper, if needed.}
{And serve!  Over rice is the best way to have them, in my opinion.  With hot sauce, of course! :)}
{The perfect companion to these smoky and savory beans is a piece of buttery skillet cornbread.  I mean, it doesn't get better than this - especially now since the temperatures have dropped.}
Let me know if you plan on trying these! :)
xoxo, thanks for reading!

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