Slow-Cooked Cajun Lima Beans with Ham Hock

Instructions

1. Sauté the vegetables. Begin by heating a skillet over medium heat and adding a small amount of oil or butter if desired. Add the chopped celery, half onion, and the red and green bell peppers. Cook until they soften and become fragrant, which helps deepen their flavor before they are added to the crockpot. The vegetables should look slightly translucent with just a hint of golden color at the edges.
2. Prepare the Lima beans. Sort through the beans to remove any debris, then give them a quick rinse. Because these beans cook slowly in broth, there’s no need for an extended soak; they will soften gently while absorbing flavor throughout the cooking process.
3. Layer ingredients in the crockpot. Add the rinsed Lima beans to the crockpot, then pour in the 6 cups of chicken broth. Add the sautéed celery, onions, and peppers. Place your ham bone or smoked ham hocks into the pot — nestle them down so they touch the liquid, allowing their flavor to infuse the beans as they cook.
4. Season the pot. Add garlic powder and Tony’s Chachere Cajun Seasoning to taste. Start with moderate amounts; additional seasoning can be added later once the broth develops. As the beans cook, the salt from the seasoning blends with the broth and ham, so adjusting toward the end ensures a perfect balance.
5. Slow cook until tender. Cover the crockpot with the lid and cook on low until the Lima beans become tender and begin to break down slightly. The broth will thicken naturally as the beans release their starch. Depending on your crockpot, this may take several hours, and the ham hocks will gradually soften, releasing flavor and small pieces of meat into the pot.
6. Finish and serve. Once the beans are fully tender and the broth is thick and creamy, taste and adjust seasoning as needed. Remove the ham bone or hocks and pull off any remaining bits of meat, returning them to the pot. Stir gently to combine everything into a smooth, hearty mixture.

Serving Notes

Serve these Cajun-seasoned Lima beans hot, ideally with fresh hot water cornbread on the side. The creamy beans pair beautifully with the crisp-edged cornbread, creating a balanced and comforting meal. This dish reheats well, and like most slow-cooked beans, the flavors deepen even more the next day. A simple, satisfying Southern classic.