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Country ham lima bean potato supper combines savory ham, soft potatoes, and tender lima beans in a lightly brothy stovetop meal. Onion, butter, and garlic powder keep the seasoning simple.
This version uses frozen lima beans and ham labeled fully cooked. Those details matter: dry beans and uncooked country ham need their own preparation and cannot simply follow the same short simmer.
Why This Recipe Works
Small potato cubes cook alongside frozen beans without a separate pan. A covered simmer keeps enough moisture in the pot to soften the vegetables.
Country ham supplies plenty of seasoning, so unsalted broth and a cautious final taste help prevent an overly salty result.
Ingredients and Preparation
- 1 pound fully cooked country ham, diced
- 1 cup frozen lima beans
- 1 1/2 pounds potatoes, diced 1/2 inch
- 1 onion, chopped
- 2 to 3 cups unsalted chicken broth, as needed
- 1/2 to 1 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon unsalted butter
Ham: Check the label. Country ham can be sold cooked or uncooked; choose fully cooked ham here. If yours requires cooking or soaking, follow its own directions before measuring it into this recipe.
Lima beans: Frozen beans give a predictable starting point. For a dried-bean variation, cook dried beans separately according to their package, drain, and measure 1 cup cooked beans. One cup dry beans is not the same yield as one cup frozen.
How to Make Country Ham Lima Bean Potato Supper
Step 1
Soften onion in butter in a heavy pot over medium heat, 4 to 5 minutes. Add cooked ham; stir 3 to 4 minutes.
Step 2
Add potatoes, frozen lima beans, 2 cups broth, pepper, and garlic powder. Add a little more broth if needed to nearly cover; do not flood.
Step 3
Bring to a boil, then simmer covered 25 to 35 minutes, stirring occasionally, until potatoes and beans are tender. Follow bean package minimum cooking directions and heat dish to 165 degrees F.
Step 4
Uncover briefly to reduce if needed. Taste before adding any salt; country ham is salty. Serve hot.
Tips for the Best Texture
Cut potatoes into similar 1/2-inch pieces. Large chunks can stay firm while smaller ones break apart and thicken the broth.
Start with 2 cups broth and add more only as needed. The goal is a thick supper with some broth, not a large pot of soup. Stir gently to prevent the bottom catching.
Follow the frozen-bean cooking directions and check tenderness. Do not judge beans only by how warm they feel.
Timing and Doneness
Plan for roughly 40 minutes of stovetop cooking after chopping. Bean size, potato variety, and the actual simmer affect timing.
The potatoes should yield to a fork, the beans should be fully tender, and the finished dish should reach 165 degrees F. The recipe is not a shortcut for preparing raw ham or uncooked dried beans.
Serving Ideas and Variations
Serve in shallow bowls with cornbread, a green salad, or sliced tomatoes. The broth is especially good with a small piece of bread.
For a less salty meal, use regular cooked ham instead of heavily cured country ham. Begin with less pepper if you prefer a milder broth.
For more meals with similar ingredients, try country ham green bean potato stacks, ham cheddar broccoli cornbread cakes.
Make-Ahead, Storage, and Reheating
Chop the onion and cooked ham ahead and refrigerate. Dice potatoes close to cooking. If using dried beans, cook them fully in advance and refrigerate promptly in a separate shallow container.
Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.
Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Add a little unsalted broth if the potatoes have absorbed much of the liquid. The USDA leftovers guide explains prompt cooling and safe reheating.
For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Potatoes can soften or become grainier after freezing.
Frequently Asked Questions
Can I add dried lima beans straight to the pot?
Does all country ham come cooked?
Do I need extra salt?
Can I use regular ham?
Final Serving Notes
Serve when the beans and potatoes are tender, with enough broth to moisten each spoonful. Checking the ham label and choosing the correct bean form make this simple supper much more reliable.
Country Ham Lima Bean Potato Supper
A stovetop supper of fully cooked ham, tender potatoes, and frozen lima beans in a savory onion broth.
Prep: 15 min | Cook: 40 min | Total: 55 min
Servings: 6 servings
Ingredients
- 1 pound fully cooked country ham, diced
- 1 cup frozen lima beans
- 1 1/2 pounds potatoes, diced 1/2 inch
- 1 onion, chopped
- 2 to 3 cups unsalted chicken broth, as needed
- 1/2 to 1 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon unsalted butter
Instructions
- Soften onion in butter in a heavy pot over medium heat, 4 to 5 minutes. Add cooked ham; stir 3 to 4 minutes.
- Add potatoes, frozen lima beans, 2 cups broth, pepper, and garlic powder. Add a little more broth if needed to nearly cover; do not flood.
- Bring to a boil, then simmer covered 25 to 35 minutes, stirring occasionally, until potatoes and beans are tender. Follow bean package minimum cooking directions and heat dish to 165 degrees F.
- Uncover briefly to reduce if needed. Taste before adding any salt; country ham is salty. Serve hot.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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