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.

Mable Owens Clarke
Source: EatingWell Magazine, September 2020

Gallery

Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

190 calories; protein 14g; carbohydrates 32g; dietary fiber 9g; sugars 5g; fat 2g; vitamin a iu 39IU; vitamin c 1mg; folate 181mcg; calcium 50mg; iron 4mg; magnesium 105mg; potassium 969mg; sodium 357mg.
Advertisement