A hearty Southern-style comfort dish featuring creamy lima beans slowly cooked with smoky, tender turkey necks. The long, slow cooking allows the beans to absorb all the rich, savory flavor from the turkey.
🫘 Ingredients
- 1 pound (450 g) dried lima beans
- 2–3 smoked turkey necks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 celery stalks, chopped
- 1 medium carrot, chopped, optional
- 6 cups chicken broth or water
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt, or to taste
- 1 tablespoon olive oil or butter
- 1–2 teaspoons hot sauce, optional
👩🍳 Instructions
1. Prepare the Lima Beans
Pick through the dried lima beans and remove any small stones or damaged beans. Rinse them thoroughly under cold water.
For best results, soak the beans overnight in plenty of water. Drain and rinse before cooking.
Quick-soak option: Boil the beans in water for 2 minutes, remove from the heat, cover, and let them sit for about 1 hour. Drain before using.
2. Add Everything to the Crockpot
Place the soaked lima beans in the slow cooker.
Add the smoked turkey necks, onion, garlic, celery, and carrot.
Pour in the chicken broth. Add smoked paprika, black pepper, thyme, bay leaf, and olive oil or butter.
Make sure the beans are covered by the liquid.
3. Slow Cook
Cover and cook on:
- LOW: 7–9 hours
- HIGH: 4–5 hours
Cooking time can vary depending on the age and size of the beans. They should be tender and creamy when finished.
4. Check the Turkey
Once the beans are tender, carefully remove the turkey necks.
Allow them to cool enough to handle, then remove the meat from the bones. Discard the bones, skin, and excess connective tissue.
Return the shredded turkey meat to the crockpot.
5. Season and Finish
Taste the beans and adjust the seasoning. Add salt gradually because smoked turkey necks can already be quite salty.
For a little extra Southern-style flavor, stir in a splash of hot sauce.
If the beans seem too watery, leave the lid slightly open and cook on HIGH for another 15–30 minutes. You can also mash a small portion of the beans against the side of the crockpot to naturally thicken the broth.
🍽️ Serving Suggestions
Serve these creamy lima beans with:
- Cornbread
- Collard greens
- Fried chicken
- Mashed potatoes
- Rice
- Roasted vegetables
- Freshly sliced onions
⭐ Helpful Tips
- Don’t add acidic ingredients early: Tomatoes, vinegar, and lemon can sometimes interfere with beans becoming tender, so add them after the beans have cooked.
- Watch the salt: Smoked turkey necks can contribute plenty of salt.
- For creamier beans: Mash about ½ cup of cooked beans and stir them back into the crockpot.
- For more smoky flavor: Add a small amount of smoked paprika.
- Frozen lima beans: If using frozen lima beans instead of dried, skip the soaking step and reduce the cooking time substantially.
⏱️ Recipe Details
Prep Time: 15 minutes
Soaking Time: 8 hours, if using the overnight method
Cook Time: 7–9 hours on LOW
Servings: 6–8
Cuisine: Southern American
Method: Slow cooker