Simple Sunday dinner… Baby lima beans with ham and cornbread muffin.
1 pound dried baby lima beans
2 medium onions, coarsely chopped
1 ham bone
3 to 4 cups water, or enough to cover
2 1/2 cups diced leftover ham
1 teaspoon Cajun or Creole seasoning blend
Freshly ground pepper, to taste
1 dash cayenne pepper
Kosher salt, to taste
Steps to Make It
Gather the ingredients.
Soak the lima beans in about 2 quarts of water overnight.
Drain the lima beans and add them to the slow-cooker insert. Stir in the chopped onions and add the ham bone. Add 3 to 4 cups of fresh water just to cover the beans.
Cover and cook the beans on high for 2 to 3 hours, or until the lima beans are becoming tender.
Add any extra diced ham, Cajun or Creole seasoning, black pepper, and cayenne pepper. Taste and add salt as needed. Cover and cook on low for 2 to 4 hours, or until the beans are very tender.
The beans can be kept warm in the slow cooker until serving.