This lima bean recipe is the creation of Mable Clarke, a South Carolina cook and activist. This side dish is on the menu for Clarke's monthly fish fry that she started to save the Soapstone Baptist Church. No need for ham hocks with this recipe--her onion-rich roast turkey stock gives these humble beans a rich, savory flavor, but store-bought will also do the trick. A long, slow simmer coaxes the creaminess out of the limas. Source: EatingWell Magazine, September 2020

Mable Owens Clarke


Ingredient Checklist


Instructions Checklist
  • Drain and rinse beans. Transfer to a large pot and add onion, broth, garlic, salt, pepper, cumin and crushed red pepper. Bring to a boil.

  • Reduce heat to maintain a simmer. Cover and cook until the beans are tender, 1 1/2 to 2 hours. Serve the beans with the broth.


To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

190 calories; total fat 2g 3% DV; sodium 357mg 14% DV; potassium 969mg 27% DV; carbohydrates 32g 10% DV; fiber 9g 36% DV; sugar 5g; protein 14g 28% DV; exchange other carbs 2; vitamin a iu 39IU; vitamin c 1mg; folate 181mcg; calcium 50mg; iron 4mg; magnesium 105mg; thiamin -1mg.