18 January 2018

Lima Beans with Ham and Collard Greens - Butter Beans with Ham and Greens

Lima Beans with Ham and Collard Greens / www.delightfulrepast.com

Lima Beans with Ham and Collard Greens. Butter Beans with Ham and Greens. Maybe just Beans and Greens? It's a Southern thing, and my Southern half tends to come out in my cooking whenever I think of my paternal grandmother.

When I say lima beans, or butter beans, I always mean dried baby lima beans. I like them so much better than the big lima beans or the ones that are fresh or frozen rather than dried. My Southern grandmother always cooked dried beans. She would have thought canned or frozen beans a frivolous waste of money.

I had never cooked lima beans in the slow cooker, so this was a first. When I cook Pinto Beans in the slow cooker I never presoak, but for some reason decided to do the quick presoak on the lima beans, so that’s what you’ll see in the directions.

Ham is a classic addition to lima beans; and collard greens and Cornbread are the classic accompaniments. I decided to try cooking the collard greens right in with the beans instead of as a separate side dish because it would be so much easier and faster and wouldn’t dirty another pan!

I know Mr Delightful thinks I try to use every pan, dish and utensil in the house every time I cook; but I really do try to keep it down!

If you’re new to collard greens, this is how I like to cut them: Wash them, cut out the stems, stack the leaf halves, roll them up lengthwise like a big cigar and slice the roll into 1/4-inch-wide ribbons.

What kind of soup warms you up when Soup Weather rolls in?


Lima Beans with Ham and Collard Greens - Butter Beans with Ham and Greens / www.delightfulrepast.com


Lima Beans with Ham and Collard Greens


1 pound (16 ounces/454 grams) dried baby lima beans
1/2 pound (8 ounces/227 grams) ham, diced
3 carrots (about 7 ounces/198 grams), chopped
3 stalks celery (about 7 ounces/198 grams), chopped
1 small onion (about 4 ounces/113 grams), chopped
1 teaspoon ground dried chiles
1 1/4 teaspoons salt
1/2 teaspoon coarsely ground black pepper
3/4 teaspoon thyme
1/4 teaspoon allspice
1 1/2 quarts (about 1.5 liters) water
1 bunch (about 7 ounces/198 grams) collard greens, destemmed, rolled and sliced 1/4-inch wide strips

1 Put beans in 3-quart saucepan with 2 quarts of water. Bring to a boil, boil for 2 minutes, cover and let stand for 1 hour. This is the quick soak method to replace the 12-hour “overnight” soak.

2 Drain the beans and put them in the slow cooker along ham, onion, celery, carrot, seasonings and water. Give it a stir. Make a top layer of sliced collard greens that will not be stirred in until later.

3 Cook on Low for 10 to 12 hours. Taste and adjust seasoning.

60 comments:

Snap said...

My Mother used to make butter-beans and ham all the time. Probably why I haven't had the dish in ages! Your post made my mouth water and I love "greens".

Angie Schneider said...

I don't soak beans if I am going to pressure cook them too. The soup looks very comforting and full of flavour..a perfect winter warmer.

Jean | DelightfulRepast.com said...

Thank you, Snap. What a nice food memory! Hope you'll make a pot soon.

Jean | DelightfulRepast.com said...

Thank you, Angie. I think there's enough left for one big bowl for dinner this evening to warm us up.

Thomas "Sully" Sullivan said...

Umm..soup-weather soup. Hmmm. Well, if it’s colder than 65° below zero, I’ll eat something that has more than one unidentifiable vegetable in it. Otherwise I’m like one of those penny arcade glass cases where the toy crane dips down into the pile of savaged “bits” for something desired. You do have a way with photos, however. All those pebble beans look gummable. I think if I had to eat any mongrel dishes without a maternal figure standing over me, I’d probably ladle it with a sweet mustard sauce, maybe with a touch of vinegar. Srsly. Amazing what that sauce-ifying can do. Try searing some ground sirloin and instead of adding tomato paste, add Open Pit, throw in some black olives, mushrooms, cheddar and sour cream. Then devour with sweet mustard vinegar sauce. Your brow will perspire, your eyes will water, and you’ll say “Yum-Yum.”

Jean | DelightfulRepast.com said...

Well, Sully, your "sauce-ified" soup sounds good, too! Shoot - I'd eat a bowl of pebbles if you throw in some mushrooms, cheddar and sour cream!

ellen b said...

Sounds so delicious. I'll have to try dry lima beans in the future and soak them myself. They look a lot more appetizing. :)

Jean | DelightfulRepast.com said...

Thank you, Ellen. I love all kinds of bean soups. Next time I'm going to do the overnight soak and see if there is any difference in the cooking time.

Jeanie said...

Jean, I just don't see lima beans in my future. Too many memories. Now, a good bean soup with ham? No problem!

Jean | DelightfulRepast.com said...

Jeanie, now there's a comment meant to intrigue! "Too many memories?" But do feel free to substitute your favorite white bean!

Nora @ Teacup Tales said...

One of my winter goals is to make soup more often. I really like lentil soup and of course some cream based soups too. Growing up I loved lima beans and really don't eat them much anymore. I'll have to try this recipe.
Thanks for your visit. Looking forward to your future recipes as your newest follower.
Take care,
Nora

Jean | DelightfulRepast.com said...

Nora, thank you so much! I'm sure to feel right at home visiting a blog called Teacup Tales! Hope your year is off to a good start.

Margie said...

I don't think I've ever had lima bean soup. Yum!

Thank you for the visit and kind comments. I've also noticed that Blogger seems to take a little longer to post comments...it's only a few extra seconds, but it seems to take FOREVER!

Jean | DelightfulRepast.com said...

Thank you, Margie. It IS Soup Weather!

The Joy of Home with Martha Ellen said...

Butter beans are my favorite, Jean. I can just bet this dish is delicious. I make black-eyed peas in my slow cooker along with a meaty ham bone. I don't soak the dried beans first. I let them cook overnight and the aroma is divine when I awake the next morning. ♥

Jean | DelightfulRepast.com said...

Thank you, Martha. And you know, I don't think I've ever run the slow cooker overnight! I don't know why, I just always seem to start it at about 6:00 in the morning.

Tony Grant said...

A ,"winter warmer." I can remember my Mum using dried butter beans. I haven't had them in ages, Jean. Must use your recipe. You say greens, would a Savoy Cabbage do? I love the intricacies of a Savoy Cabbage. You can sometimes see them in Dutch 18th century art works. The French Impressionists, on the other hand, painted apples. "Recipes found in art!" A theme you could work on ,Jean, Ha! Ha!

Jean | DelightfulRepast.com said...

Good theme, Tony! Yes, I should think a Savoy cabbage, kale or Swiss chard might work. I'll be having the last bowl of soup for lunch today. Skipped lunch yesterday and went out for afternoon tea.

Regine Karpel said...

Yum.

Jean | DelightfulRepast.com said...

TY, Regine!

Lauren @ My Wonderfully Made said...

This is different than anything I've ever had but not being from the South, probably makes sense. However, I plan to live in the South one day so I need to get on the stick and start learning! This sounds SO good and I appreciate the tips on prepping the greens. Love any kind of soup so definitely giving this a try.

Pauline Wiles said...

I read recently that in the UK, collard greens are known as spring cabbage. I always enjoy "collecting" translations like these!

Jean | DelightfulRepast.com said...

Thanks, Lauren. Glad to help you out with the Southern food - go to my Recipes index page and look for: Cream Gravy, Biscuits and Gravy, Chicken Fried Steak for starters. Or just click on the "Southern food" label at the bottom of this post.

Jean | DelightfulRepast.com said...

Pauline, thank you for that! I've heard they also just say "collards" or "spring greens" in the UK. I share your enjoyment of this "collecting"!

Tricia Buice said...

I could eat this everyday in winter! Yummy bowl of everything I love and a southern flair is always great!

Jean | DelightfulRepast.com said...

Thanks so much, Tricia! Southern food is true comfort food.

Unknown said...

Love lima beans/ Butter beans and love collard greens too! So this sounds really delicious and I must give it a try in the near future. We have an Instant Pot pressure cooker, so I almost always cook beans in it.

Roseann Hampton said...

I have never liked the large lima beans either but this looks really good with the baby lima beans! Thanks for sharing at The Blogger's Pit Stop! Roseann from This Autoimmunelife

Jean | DelightfulRepast.com said...

Thank you, Roseann! Yes, the dried baby lima beans were a revelation to me! :-) Like a whole different bean!

Jean | DelightfulRepast.com said...

Thanks, Unknown. I still haven't broken down and bought an Instant Pot, but I'm sure I will one of these days!

Cocoa and Lavender said...

This sounds so comforting, Jean! I, too, love butter beans - but I will take them small or big!

Jean | DelightfulRepast.com said...

David, I'm thinking I might feel differently about the big limas now; that is a prejudice carried over from childhood, as is my dislike of black-eyed peas. I should probably revisit those as well!

April J Harris said...

I really like this recipe, Jean, as not only is it delicious and comforting, it's healthy too! Lima Beans were not something I enjoyed a s a child, but I like them now. I find your tastes really do change as you grow older. Thank you so much for sharing this wonderful comfort food with the Hearth and Soul Link Party, Jean.

Jean | DelightfulRepast.com said...

April, thank you. I'm so glad you like it. I do try to eat in a healthy way.

Miz Helen said...

This is my kind of meal, I can almost taste it! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen. I always think of you when I cook Southern!

Phil in the Kitchen said...

That looks truly warming and if I knew what collard greens were then I'm sure that I'd be eating them in the cold weather. As it happens on this week's cold days I've been eating butter beans (from Spain in a jar), carrot and kale in a soup, so I suppose I'm on a slightly similar wavelength.

Jean | DelightfulRepast.com said...

Phil, thank you. I'm told that collard greens (or a close cousin) are available in the UK under the names spring cabbage, spring greens or just collards. You can ask your greengrocer. But I think kale is wonderful as well. "Similar wavelength!"

Jan said...

This will be perfect for a cold winter football game party! I love the collard greens! thanks for sharing it at Celebrate 365 Blog Party!

Jean | DelightfulRepast.com said...

Jan, thank you. And thank you for hosting the blog party. It's fun to see what everyone's cooking!

Jann Olson said...

Sounds delicious! I just made ham and lima beans, but can you believe I have never had collard greens? Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thanks, Jann! I do hope you'll try collard greens soon - either on their own or in the soup. Added to the beans, it makes a well-rounded meal of it.

roughterrain crane said...

I love beans, too. They warm me in winter days.

Jean | DelightfulRepast.com said...

Yes, RTC. And they're so easy to cook.

Cheshire Sentutor said...

Looks tasty! Thanks for the inspiration #dreamteam

Jean | DelightfulRepast.com said...

Thanks, Cheshire.

Mrs Mummy Harris said...

I must say, I LOVE butter beans but hubby isnt a fan therefore i doubt I'd get away with making it for us all.
Thanks for sharing this with us at #TriumphantTales. I hope to see you back next week!

Jean | DelightfulRepast.com said...

Hey, Mrs Mummy, it's not just for dinner anymore! Make it for lunch for you and the kids!

Bec said...

This looks delicious and super healthy, just what I need to be having to boost myself after the flu. Thank you for sharing.

Jean | DelightfulRepast.com said...

Thank you, Bec! Yes, I'm sure it will make you feel better. Get well soon and STAY well!

Angela said...

That looks delicious. My favorite kind of soup to eat in cold weather is Taco Soup!

Jean | DelightfulRepast.com said...

Thanks, Angela. And sign me up for a bowl of taco soup as well!

Sippity Sup said...

Ah. To soak or not to soak. I tend to waver on that question too. Beautiful bowl of beans either way. PS I always say butter beans though I think they're essentially both the same thing. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg. And thanks for weighing in on the name. I'm leaning towards calling the white ones, the dried ones, butter beans. And the green ones that have not been dried, lima beans. Yep, right or wrong, that's what I'm gonna do!

Pam Richardson said...

Jean, this Southern girl would love to have a bowl of your beans ‘n greens! That looks delicious! I have never thought of cutting collards in that way. That is how I cut basil! This is pure comfort food. Thanks for sharing the recipe!

Jean | DelightfulRepast.com said...

Pam, thank you so much! Yes, it's just like cutting giant basil! I hope you'll try it soon and let me know how you liked it.

Kitchen Riffs said...

I usually soak my beans overnight, unless I forget -- which actually happens more often than I like to think! So the quick soak method is a live saver. Anyway, beans and greens just belong together, don't they? Throw in some ham, and happy happy. :-) Good stuff -- thanks.

Jean | DelightfulRepast.com said...

Ha! "Happens more often than I like to think!" Yes, sometimes I just can't plan that far ahead. Thanks, John.

Annette, 3 Little Buttons said...

This looks so hearty, and perfect for the weather we are in at the moment. Mr Button does a version of this without the ham. It's not something we had ever thought of. Thanks so much for sharing with the #DreamTeam Jean xx

Jean | DelightfulRepast.com said...

Annette, thank you. I hope Mr Button will try it with the ham. We love it. Love the #DreamTeam!

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