When the climate turns cold, this is one of our go-to, favorite firehouse recipes. This wonderful dish sticks to your insides and is a comfort food. Enjoy!



Recipe Summary

10 mins
1 hr 10 mins
2 hrs
3 hrs 20 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place lima beans in a large pot with enough water to cover by 2 inches; bring to a boil. Remove pot from heat and let stand for 2 hours. Drain and rinse beans under cold water.

  • Transfer beans back to large pot and pour in enough water to cover; add sausage and red pepper flakes. Bring water to a boil, decrease heat, and simmer, adding water as needed to keep beans from sticking to the bottom, until beans are tender and liquid has thickened, 1 to 2 hours.

Nutrition Facts

563 calories; protein 33.9g 68% DV; carbohydrates 55.4g 18% DV; fat 23.3g 36% DV; cholesterol 48.2mg 16% DV; sodium 1081.3mg 43% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I did brown the sausage (kielbasa) in a separate pan along with a finely chopped small onion while the beans started to cook in chicken stock and a little water. Then added the beans to the sausage and let it finish cooking together. Good if a little plain. Not as spicy as I thought it would be from the red pepper. Easy enough and tasty. Our family has made a similar dish for a long time but with sauerkraut and without the red pepper. Read More