Ingredients
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1 pound dried large lima beans, rinsed and picked over
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4 cups low-sodium chicken broth
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1 teaspoon kosher salt (plus more to taste)
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1 teaspoon garlic powder
Optional Add-ins (Not Traditional, But Delicious)
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1 small onion, diced (add with the beans)
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2 slices bacon or ham hock (adds smoky depth)
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½ teaspoon black pepper
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1 bay leaf
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Fresh parsley or thyme for garnish
A note on the beans: Large lima beans (also called butter beans) are ideal for this recipe. They hold their shape while becoming creamy inside. Baby lima beans work too, but they cook slightly faster – start checking for doneness at 3½ hours on HIGH.
A note on the chicken broth: Low-sodium is important here because you’re reducing the liquid as the beans cook. Regular broth can become too salty. If all you have is regular broth, reduce the added salt to ½ teaspoon.
A note on the no-soak method: Traditional wisdom says you must soak dried beans overnight. Modern slow cooker wisdom disagrees. The long, gentle heat of a slow cooker breaks down the beans’ starches beautifully without pre-soaking. Just rinse and go.
Step-by-Step Instructions
Step 1: Rinse and Pick Over the Beans
Rinse the dried lima beans under cool running water. As you rinse, pick out any broken beans, shriveled beans, or small stones (they sometimes sneak into dried bean bags). This takes about 60 seconds but saves you from a very unpleasant crunch later.
Step 2: Add Beans to Slow Cooker
Place the rinsed lima beans into the bottom of your 4- to 6-quart slow cooker. Spread them into an even layer.
Step 3: Add Seasonings
Sprinkle the kosher salt and garlic powder evenly over the top of the beans. Don’t worry if it looks like a small amount of seasoning – the beans will absorb every bit of flavor as they cook.
Step 4: Add the Broth
Slowly pour the 4 cups of low-sodium chicken broth over the lima beans. Make sure all the beans are moistened and mostly submerged. If a few beans are poking up above the liquid, that’s fine – they’ll settle and soften as they cook.
Step 5: Stir Gently
Give everything a gentle stir so the seasonings are distributed and the beans are evenly covered with broth. This is the only stirring you’ll do for the next several hours.
Step 6: Cover and Cook
Cover the slow cooker with the lid.
Choose your timeline:
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HIGH for 4 to 5 hours – Good for same-day cooking.
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LOW for 7 to 8 hours – Better for flavor development. Use this if you’re leaving for work.
Do not lift the lid during cooking. Every time you open the slow cooker, you release heat and steam, which adds 15–20 minutes to your cooking time. Let the beans do their thing.
The beans are done when they are very tender and creamy inside. You should be able to mash one easily against the roof of your mouth with your tongue. There should be no chalky or mealy texture left.
Step 7: Taste and Adjust
Once the beans are tender, taste the broth. Add a bit more salt if needed. (Beans need more salt than you think – they’re naturally bland and soak up seasoning like a sponge.)
If you’d like a thicker, creamier texture, use the back of a spoon to lightly mash some of the beans against the side of the slow cooker, then stir them back in. This releases their natural starches and thickens the broth beautifully.
Step 8: Rest and Serve
Turn the slow cooker to WARM and let the beans sit for 10 to 15 minutes. This allows the broth to thicken slightly and the flavors to deepen.
Serve hot, with some of the savory broth spooned over the top.
What to Serve With Amish Lima Beans
These lima beans are incredibly versatile. They work as a side dish, a vegetarian main course, or even a soup. Here’s how to pair them:
| Main Dish | Why It Works |
|---|---|
| Ham or pork chops | Classic Southern pairing. The smoky pork + creamy beans = magic. |
| Roast chicken | The beans soak up every drop of chicken drippings. |
| Meatloaf | Two comfort foods, one plate. Perfect. |
| Cornbread | You need something to soak up that broth. Cornbread is the answer. |
| Fried chicken | Rich + rich = delicious. Add a green vegetable to balance. |
For a vegetarian meal, serve the beans over rice or with crusty bread and a side of roasted vegetables. They’re hearty enough to be the star of the show.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. Lima beans actually get better after a day or two as the flavors meld.
Freezer: Lima beans freeze beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
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Microwave: 90 seconds to 2 minutes per portion.
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Stovetop: Warm over medium-low heat, adding a splash of water or broth if the beans have thickened too much.
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Slow cooker: Reheat on LOW for 1–2 hours.
Common Questions (FAQ)
Do I really not need to soak the beans?
Really. No soaking. The slow cooker’s long, gentle cooking time breaks down the beans’ starches just as effectively as an overnight soak. This is one of the great joys of slow cooker bean recipes.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth makes this a vegetarian/vegan dish. Use low-sodium vegetable broth and follow the recipe exactly.
Can I use water instead of broth?
You can, but you’ll lose a lot of flavor. The broth is a major source of savory depth. If you only have water, add an extra ½ teaspoon of salt and a bay leaf or two for flavor.
My beans are still tough after 5 hours on HIGH. What happened?
A few possibilities:
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Old beans. Dried beans that have been sitting in your pantry for years may never soften fully. Next time, buy fresh dried beans (look for a “best by” date within the next year).
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Acidic ingredients. If you added tomatoes, vinegar, or lemon juice, those acids can prevent beans from softening. This recipe has none, so that shouldn’t be an issue.
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Hard water. If your tap water is very hard (high mineral content), it can interfere with bean softening. Use filtered or bottled water next time.
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Your slow cooker runs cool. Add 1–2 more hours of cooking time.
If your beans are still tough, add another cup of broth and keep cooking. Check every 30 minutes until they’re tender.
Can I use canned lima beans instead?
You can, but the recipe changes significantly. Canned beans are already cooked. If you use them, reduce the cooking time to 1–2 hours on LOW (just to warm them through and meld flavors). Cut the broth to 1 cup. The texture won’t be as creamy as dried beans cooked low and slow, but it’ll still taste good.
Can I add other vegetables?
Yes. Diced onion, celery, or carrot are classic additions. Add them with the beans at the beginning. For a heartier dish, add chopped ham, smoked turkey, or bacon.
Can I make this in an Instant Pot?
Yes. Use the same ingredients. Cook on HIGH pressure for 25–30 minutes, then natural release for 15 minutes. No soaking required. (Different Instant Pots vary – start with 25 minutes and add time if needed.)
Pro Tips From My Kitchen to Yours
After making this recipe more times than I can count, here’s what I’ve learned:
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Don’t skip picking over the beans. That one tiny rock can ruin your entire meal. Take the 60 seconds.
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Use kosher salt, not table salt. Kosher salt dissolves more evenly and is less harsh. If you only have table salt, use half the amount (½ teaspoon).
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Cook on LOW if you have time. The longer, gentler cooking produces creamier beans with better flavor. HIGH works fine, but LOW is better.
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Don’t add salt too early if you’re using ham or bacon. Cured meats are salty. Add them at the beginning, but wait to add the extra salt until the end, after you’ve tasted the broth.
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Save the leftover bean broth. The broth that’s left after the beans are gone is liquid gold. Use it as a base for soup, to cook rice, or just to sip from a mug on a cold day.
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Mash some beans for creaminess. This is the secret to making the broth thick and velvety without adding cream or flour. Just a few mashes transform the whole pot.
A Little History: Why “Amish” Lima Beans?
You might be wondering why these are called “Amish” lima beans.
The Amish are known for their simple, hearty, from-scratch cooking. They don’t rely on processed foods, canned soups, or complicated techniques. Instead, they use what they have – dried beans from the cellar, broth from last night’s chicken, garlic powder from the pantry.
This recipe embodies that philosophy.
It’s not flashy. It’s not expensive. It doesn’t require a trip to a specialty grocery store. It’s just good, honest food made with care and patience.
The Amish also know something that modern cooks often forget: beans don’t need much to be delicious. A good broth, a little salt, a whisper of garlic. That’s it. The bean itself should be the star.
And when you cook them low and slow, until they’re creamy and tender and swimming in savory broth? Those lima beans shine.
Final Thoughts
This Slow Cooker Amish Lima Beans recipe won’t win any beauty contests. It’s not Instagram-famous. It doesn’t have a glossy, golden crust or a dramatic sauce.
But it is one of the most satisfying, comforting, quietly delicious things you can make with almost no effort.
The beans are creamy. The broth is savory. The whole dish tastes like something your grandmother might have made on a chilly Sunday afternoon.
And on a busy weeknight, when you need something warm and filling and simple?
That’s exactly what you want.
Enjoy.