Creamy Lima Beans

A favorite Southern classic any time of the year.

Creamy Lima Beans

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
10 mins
Total Time:
30 mins
8 servings

My dad loves lima beans. I think most Southern dads do. Limas cooked all day with the ham hock from Easter are always expected in the spring, but also a post-Thanksgiving delight.

This lima beans recipe is a new spin on that classic Southern dish—simple and easy with a little smokey bacon, some thyme, and a touch of cream (For extra creaminess, consider adding a spoonful of mayonnaise.) It will have your holiday guests or weekend company thinking you worked in the kitchen all day!

Served with warm cornbread, it will be your new go-to lima bean recipe.


  • 1 tsp. olive oil

  • 2 pieces smoked bacon, cut into 1/2-inch chunks

  • 1 medium yellow onion, diced

  • 2 (16-oz.) bags frozen lima beans, thawed

  • 4 cups low-sodium chicken stock

  • 1 tsp. chopped fresh thyme

  • 1/2 cup heavy cream

  • 2 tsp. kosher salt

  • 1/2 tsp. black pepper


  1. In a medium saucepan, heat oil on medium heat. Add bacon, and cook until the bacon is beginning to brown, about 3 minutes. Add onion and sauté until translucent, about 3 minutes. Add lima beans, chicken stock, and fresh thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until beans are tender. Add cream, salt, and pepper, and serve.

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