Slow Cooker Amish Lima Beans
Slow Cooker Amish Lima Beans are tender, creamy, and savory with just four simple ingredients. No soaking or extra pans are required for this comforting slow cooker side dish.
Ingredients
- 1 pound dried large lima beans rinsed and picked over for little stones, broken beans, or odd-looking bits
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt or to taste
- 1 teaspoon garlic powder
Instructions
- Rinse the dried lima beans under cool running water, then pick through them for broken beans, tiny stones, or debris; do not soak the beans first.
- Put the rinsed lima beans in the bottom of a 4- to 6-quart slow cooker and spread them into a reasonably even layer.
- Sprinkle the kosher salt and garlic powder evenly over the beans.
- Slowly pour the low-sodium chicken broth over the seasoned beans, making sure the beans are moistened and mostly submerged.
- Give everything one gentle stir so the salt and garlic powder move through the broth.
- Cover the slow cooker and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until the lima beans are very tender and creamy inside.
- Taste the beans once they are tender and add more salt if needed; for a thicker, creamier broth, mash some beans against the side of the slow cooker with a spoon and stir them back in.
- Turn the slow cooker to WARM and let the beans sit for 10 to 15 minutes before serving, then spoon some of the savory broth over each serving.
Notes
Let leftovers cool within 2 hours, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat or in the microwave until steaming hot, adding a splash of chicken broth or water if needed. Freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 220kcal
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