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–+ servings
Overhead photo of Southern-style frozen baby lima beans simmering in a pot with ham bone, onions, and bell peppers in a rich, buttery broth.

Frozen Baby Lima Beans Recipe

Bring a taste of home to your table with these buttery Southern baby lima beans — slow-simmered with smoky flavor for an easy, heartwarming side dish.
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Prep Time 4 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

  • 1 Large pot
  • Knife
  •  Measuring cups and spoons
  • Food safe container, airtight container for storing leftovers

Ingredients
  

  • 1 yellow bell pepper sliced
  • 1/2 onion sliced
  • 1 whole garlic clove diced (or 1 tsp minced garlic)
  • 2-3 tbsp Olive Oil
  • 16 oz frozen baby lima beans
  • 1 ham bone
  • 5-6 cups water
  • 1 tbsp chicken bouillon powder
  • 2 tsp salt & pepper each
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp season salt
  • 1/2 - 1 stick butter

Instructions
 

  • Slice the yellow bell pepper and sweet onion.
  • Dice the garlic clove (or use minced garlic).
  • Set aside all diced vegetables.
  • Heat olive oil in a large pot over medium heat.
  • Add onions and bell peppers to the pot.
  • Sauté for about 2 minutes until they start to soften.
  • Add garlic and cook for 1 minute until fragrant.
  • Add frozen baby lima beans to the pot.
  • Stir gently to break up any frozen clumps.
  • Cook for 2–3 minutes as the beans begin to thaw.
  • Pour in enough water to cover the beans (or use half water and half chicken broth).
  • Add butter, bouillon, salt, pepper, garlic powder, onion powder, and seasoned salt.
  • Stir everything until well combined.
  • Bring the mixture to a gentle boil.
  • Reduce the heat to medium-low.
  • Simmer uncovered for 30–45 minutes, stirring occasionally to prevent sticking.
  • Cook until the beans are tender and the broth has thickened slightly.
  • Taste the beans and adjust seasoning as needed.
  • Add more salt, pepper, or butter if desired.
  • Serve warm and enjoy with a slice of cornbread.

Notes

Use fresh beans if you prefer. They cook a little faster than frozen.
For a vegetarian version, swap the ham bone for vegetable stock and add a touch of Cajun seasoning for smoky flavor.
If your beans are still firm, keep simmering until tender and creamy. Stir in a little extra butter at the end for a richer sauce.
Leftovers reheat beautifully! Store them in an airtight container for up to 3 days or freeze for up to 2 months.
Keyword beans, lima beans, sunday dinner
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