Lima Beans with Browned Butter and Ham

Lima beans are legumes that go by many names.  You will know them by different names depending on where you are.  They are known as lima beans, butter beans, sieva beans and Madagascar beans.  They also have a close cousin known as Christmas beans that are very similar but are speckled.  These beans originated in Peru, and date back as far as 6000-5000 BC.  When the Spaniards came to the new world, they named these beans after Lima, Peru, where they first discovered them.  Lima beans are very popular all throughout South America and the Southern parts of the United States.  Just like any beans and legumes, they are very healthy and nutritious and can be cooked and prepared in many different ways.

Since Juneteeth originated as a Southern day of celebration, I prepared them in a traditional Southern way, as part of our Juneteenth celebration.  Celebrating Juneteenth I made them with browned butter and ham.  Simple, yet delicious; just the way I like it.  Browning the butter gives the beans a bit of a nutty flavor.

I thought I had a better picture of them, but alas, I do not.


Lima Beans with Browned Butter and Ham


1 stick of butter

32 oz frozen baby lima beans

1 can chicken broth

1/2 lb ham, cubed small

1 TBSP garlic

salt & pepper to taste


Melt the butter in a saucepan and cook it for about 5-7 minutes, or until it turns caramel colored.


Add the lima beans, ham, garlic, salt & pepper and the chicken broth. Partially cover and bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the beans are tender.


Let rest for about 5-10 minutes before serving and enjoy.

Stay safe and stay well Everyone.  ‘Til next time.



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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