I am the author of this recipe. The Allrecipes cooks changed my original recipe up a little. I didn't use a hambone or meat from the hambone, even though a lot of southern cooks do. I use a ham hock, bacon, and even smoked deer sausage at times. If I use bacon, I add in the bacon drippings, too. I also use half chicken broth and half water when simmering. You can also do this on the stovetop. Just be careful and don't let the beans scorch.
Good news ~ Bad news......I did as directed in the recipe but did add a can of diced tomatoes with jalepenos. Good news ~ the beans are fantastic! Bad news ~ I did high for the first 3 hours, added the cajun seasoning and pepper and then to low for 4 hours. The beans were still too hard at the end of the 4 hours on low. Back to high for an additional 1 1/2 hours and the beans are done!!
These beans are killer! Followed recipe exactly except added a tsp of habanero hot sauce. Beans aren't "spicy" but have a very rich flavor... will make a double batch next time! Quick soaked, then into the crockpot, covered with water, 4 hours on high, added the spices, and that was it! Didn't cook any longer.
I added a bit of cumin - I soaked beans overnight (I used baby lima beans), as I usually do and then cooked all day on low in the crockpot. To poster John who added the tomatoes, the acid will affect most types of beans --- add tomatoes once the beans are already soft for better results.
The recipe I received from my Norfolk,Virginia mother-in-law: at the end of cooking add 1/4 cup cider vinegar and 1/2 cup milk. This thickens it up and makes it yummy. We like to add even more vinegar to taste. Be careful not to scorch mixture after adding the milk. I turn off the heat at this point.
Simple but very good. If you like Lima beans you will love this
I made this recipe today and it was wonderful! Very flavorful and delicious! The Lima beans I used were cream colored and not green. There are different varieties of Lima beans (also called butter beans) in a variety of colors. I think regardless of the color of the beans you use this recipe is delicious
This was good and will fix again. I tried it exactly as written and enjoyed it. I then tried adding cider vinegar and milk as ccole6 suggested that cut down the spiciness and added another dimension to it and will do that from now on with this recipe.
I made this tonight for dinner. It was great much better than it looked and it looked great. I did add a clove of garlic just to have a little taste of that. It turned out wonderful. Lots of juice left over and my wife ate it like soup. I cooked it just like it said two hours on high four hours on low turned out great. The spice was just perfect I may have added about 1/4 tsp of cayenne pepper rather than a pinch. Makes allot so I cut the beans down to half but kept the rest the same. Will be making this again.
This was super salty and I did not add the salt and the cajun seasoning blend I used is not salty. Apparently the ham steak I used (roughly 1.5 lbs) was ultra salty. It was barely editable by half of us. The beans needed 5 hrs on high in my slow cooker but it runs a little cool. The beans were creamy and flavorful just too salty. If there is a next time I will only add a tiny bit of ham or bacon for flavoring. Thanks for sharing though.
