Lima Beans with Ham Hocks and Rice, as seen on Taste of Southern.

Lima Beans with Ham Hocks and Rice Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 26 hours
  • Yield: 8-10 servings 1x
  • Category: Main Dish, vegetable
  • Method: Stove Top
  • Cuisine: American, Southern


A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans.



1 small Ham Hock (12-oz)
1 package Lima Beans (16-oz)
1 cup Rice, uncooked
½ teaspoon Black Pepper
½ teaspoon Sugar


Sort through the dry beans, removing any discolored beans, rocks or trash.
Place the beans in a large bowl, cover with about 3 inches of water.
Let the beans soak overnight.
Next Day, fill a large stock pot about half full with water.
Place the pot over Medium heat on your stove top.
Once the water begins to boil, add the ham hock.
Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.
Add the drained Lima beans.
Let the beans cook  uncovered for about an hour, stirring once or twice in the process.
Add the black pepper.
Add the sugar.
Add the rice.
Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.
Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.
Cook until the beans and rice are done.
Taste and add salt or pepper as needed.


If you’re watching your salt intake, you might want to rinse the ham hock first. You could also place it in a small bowl of water and let it soak for an hour or so before using it. Ham Hocks are generally fairly salty. Feel free to use dry, fresh, or even frozen Lima beans if you prefer.

Keywords: butter beans, butterbeans, lima beans, ham hocks, rice, easy, southern recipes