Candied Lima Beans: A Sweet Southern Secret

Lima beans. The very name might conjure up images of bland, mushy disappointments on childhood dinner plates. I confess, for years, that’s exactly what I thought of them. Then, one sweltering summer afternoon in Savannah, my grandmother, Nana Mae, presented me with a bowl of glistening, mahogany-colored beans. “Don’t you knock it ’til you try it, sugar,” she drawled, a twinkle in her eye. One bite, and my world shifted. These weren’t the watery, sad limas of my past. They were sweet, caramelized, and utterly addictive – a revelation that changed my perception of lima beans forever. Nana Mae’s secret? Candied lima beans, a Southern delicacy passed down through generations.

Recipe Overview

• Prep Time: 4 hours 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 6 hours 30 minutes
• Servings: 4-6
• Yield: 9×13 pan
• Dietary Type: Vegetarian

Ingredients

• 3 cups dried large lima beans
• 1 tablespoon salt
• 2 1/3 cups brown sugar
• 4 tablespoons melted butter

Equipment Needed

• Large bowl
• 3/4 quart saucepan
• Mixing bowl
• 9×13 inch baking pan

Instructions

1. Begin by preparing the lima beans for soaking. Place the dried lima beans in a large bowl and cover them completely with cold water. Ensure there is enough water to allow for expansion during the soaking process.

2. Let the lima beans soak for at least 4 hours. This step is crucial for rehydrating the beans and reducing their cooking time. After 4 hours, thoroughly drain the soaked lima beans.

3. Transfer the drained lima beans to a 3/4 quart saucepan. Cover the beans generously with cold water.

4. Add 1 tablespoon of salt to the saucepan. The salt helps to season the beans as they cook and also aids in tenderizing them.

5. Place the saucepan over medium heat and bring the water to a simmer. Once simmering, reduce the heat slightly to maintain a gentle simmer, and cook the lima beans for 1 hour and 15 minutes, or until they are tender. Test for doneness by gently pressing a bean against the side of the pan; it should yield easily.

6. Once the lima beans are tender, remove the saucepan from the heat and carefully drain off all the cooking water. Be sure to drain them well to avoid a watery final product.

7. Transfer the drained lima beans to a mixing bowl.

8. Add 2 1/3 cups of brown sugar and 4 tablespoons of melted butter to the bowl with the lima beans.

9. Gently stir the lima beans, brown sugar, and melted butter together until all the beans are evenly coated and the brown sugar is well blended. The mixture should be thick and glossy.

10. Pour the candied lima bean mixture into a 9×13 inch baking pan, spreading it out evenly.

11. Preheat your oven to 325°F (160°C). Once preheated, place the baking pan with the candied lima beans into the oven.

12. Bake the candied lima beans at 325°F (160°C) for 1 hour. This baking time allows the brown sugar to caramelize and create a rich, sweet coating on the beans.

13. After 1 hour, remove the baking pan from the oven. The candied lima beans should be a deep, rich brown color and the brown sugar should be nicely caramelized. Let the candied lima beans cool slightly before serving.

Expert Tips & Tricks

• Soaking is key: Don’t skip the soaking step. It significantly reduces cooking time and improves the texture of the lima beans. If you’re short on time, a quick soak method can be used: bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit for 1 hour before draining.
• Brown Sugar Matters: I prefer using dark brown sugar for a deeper, more molasses-like flavor, but light brown sugar works just as well if that’s what you have on hand.
• Don’t Overcook: Overcooked lima beans will turn to mush. Check for doneness frequently during the simmering stage.
• Butter Substitute: For a vegan version, use a plant-based butter alternative. The flavor will be slightly different, but still delicious.
• Baking Pan Prep: Lightly grease the 9×13 inch baking pan to prevent the candied lima beans from sticking.

Serving & Storage Suggestions

These candied lima beans are best served warm, as a side dish alongside roasted meats like ham or pork. The sweetness of the beans provides a delightful contrast to savory flavors. They can also be served as part of a holiday spread.

To store leftovers, allow the candied lima beans to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave them for a minute or two, or warm them gently in a saucepan over low heat. They can also be frozen for longer storage (up to 2 months), but the texture may be slightly softer upon thawing. Reheat frozen lima beans directly from frozen, adding a splash of water if needed to prevent drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	347 kcal	17%
Total Fat	4g	6%
Saturated Fat	2.5g	13%
Cholesterol	10mg	3%
Sodium	476mg	20%
Total Carbohydrate	64g	21%
Dietary Fiber	8g	32%
Sugars	43g	–
Protein	9g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper to the brown sugar mixture for a touch of heat.
• Maple Syrup Variation: Substitute half of the brown sugar with pure maple syrup for a unique flavor profile.
• Molasses Addition: A tablespoon of molasses can deepen the caramel flavor of the dish. Add it along with the brown sugar and butter.
• Bacon Enhancement: Cook some bacon and crumble it over the lima beans before baking for a savory-sweet twist.
• Smoked Paprika: A dash of smoked paprika adds a smoky depth to the flavour.

FAQs (Frequently Asked Questions)

Q: Can I use canned lima beans for this recipe?
A: While you can, I don’t recommend it. Dried lima beans, soaked and cooked properly, have a superior texture and flavor. Canned beans tend to be softer and may not hold up as well during baking.

Q: My candied lima beans are too watery. What did I do wrong?
A: This usually happens if the lima beans weren’t drained well enough after cooking. Make sure to thoroughly drain them before adding the brown sugar and butter. You can also try baking them for a slightly longer time to evaporate excess moisture.

Q: Can I make these ahead of time?
A: Yes, you can! The candied lima beans can be prepared up to 2 days in advance and stored in the refrigerator. Reheat them gently before serving.

Q: What’s the best way to prevent lima beans from getting mushy?
A: Avoid overcooking them! Start checking for doneness about an hour into the simmering process. They should be tender but still hold their shape.

Q: Can I use a different type of bean?
A: While this recipe is specifically for lima beans, you could experiment with other large beans like butter beans or cannellini beans. Keep in mind that the cooking time may vary.

Final Thoughts

Candied lima beans might sound unconventional, but trust me, they are a delightful surprise. This recipe is a testament to the transformative power of simple ingredients and thoughtful preparation. Give it a try, and you might just find yourself converted into a lima bean lover, just like I was. Share this recipe with your friends and family, especially those who think they don’t like lima beans – you might just change their minds! I hope that you enjoy the sweet, Southern charm of this unexpectedly delicious dish!