Smoky Braised Lima Beans with Bacon and Shallots

  This recipe elevates humble lima beans by slow-cooking them with smoky bacon, sweet shallots, and a rich, savory broth. It’s the ultimate comfort side dish that pairs perfectly with cornbread and grilled meats.

Yields: 4–6 servings Prep time: 15 minutes Cook time: 1 hour 15 minutes

Ingredients:

• Beans: 1 pound (approx. 2 cups) dried large lima beans (or "butter beans"). Note: If using frozen baby lima beans, reduce simmering time to 20–30 minutes.
• Liquid: 4 cups chicken or vegetable stock, plus more if needed.
• Aromatics: 4 slices thick-cut bacon, chopped; 2 large shallots, thinly sliced; 3 cloves garlic, minced.
• Flavor: 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 bay leaf; Salt and freshly cracked black pepper to taste.
• Finish: 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley.

Instructions:

1.    Sort and Soak: Rinse the dried lima beans thoroughly and remove any debris. Place them in a large pot and cover with several inches of cold water. Let them soak for at least 6 hours, or overnight. Drain and rinse well before using.(Alternatively, for a quick soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain.)

2.    Render Bacon: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy and the fat has rendered (about 8–10 minutes). Remove the crispy bacon bits with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

3.    Sauté Aromatics: Add the thinly sliced shallots to the pot with the bacon fat and cook until softened and starting to caramelize (about 5–7 minutes). Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant.

4.    Simmer: Add the drained, soaked lima beans, the chicken stock, and the bay leaf to the pot. The liquid should cover the beans by about an inch. Bring the mixture to a boil, then immediately reduce the heat to low, cover tightly, and let it simmer gently.

5.    Braise: Cook the beans for 1 to 1.5 hours, stirring occasionally. The beans are done when they are creamy and tender when pierced with a fork. If the liquid evaporates too quickly during cooking, add a splash more stock or water.

6.    Finish: Once the beans are tender, remove the bay leaf. Stir in the butter, fresh lemon juice, and the reserved crispy bacon bits. Season generously with salt and pepper to taste.

7.    Serve: Spoon the beans into bowls and garnish with fresh chopped parsley.