Slow Cooker Amish Lima Beans: The Creamiest, Simplest Bean Recipe You’ll Ever Make

This slow cooker recipe transforms dried lima beans into a rich, creamy, comforting side dish with minimal effort. The slow cooking allows the beans to become tender while creating a velvety broth that’s perfect with cornbread, roasted meats, or mashed potatoes.

Prep Time: 10 minutes
Cook Time: 7–9 hours (Low) or 4–5 hours (High)
Total Time: 7–9 hours 10 minutes
Servings: 6–8

Ingredients

• 1 pound (450 g) dried large lima beans
• 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon smoked paprika (optional)
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Sort and rinse the beans. Pick out any small stones or damaged beans, then rinse well under cold water.
2. Optional soak: For slightly shorter cooking time, soak the beans overnight in plenty of water. Drain and rinse before using. (You can also cook them unsoaked; they’ll simply take longer.)
3. Load the slow cooker. Add the lima beans, broth, onion, garlic, butter, thyme, bay leaf, black pepper, and smoked paprika (if using).
4. Cook.
   • Low: 7–9 hours
   • High: 4–5 hours
5. The beans are done when they are very tender and creamy.
6. Season. Remove the bay leaf. Stir in the salt. If using heavy cream or half-and-half, stir it in during the last 15–20 minutes of cooking.
7. Adjust the texture. For an even creamier dish, mash a small portion of the beans against the side of the slow cooker and stir them back into the broth.
8. Serve. Garnish with chopped parsley and an extra pat of butter, if desired.

Optional Add-Ins

• Diced smoked ham
• Crumbled cooked bacon
• Sautéed celery and carrots
• Fresh rosemary instead of thyme
• A pinch of cayenne pepper for gentle heat

Serving Suggestions

These creamy lima beans pair well with:

• Cornbread or buttermilk biscuits
• Baked or fried chicken
• Smoked sausage
• Meatloaf
• Roasted pork chops
• Collard greens or green beans

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or milk if the beans have thickened.

Tips for Success

• Wait until the beans are tender before adding most of the salt, as adding salt too early can sometimes slow softening.
• If your beans are older, they may require extra cooking time.
• For a richer flavor, use chicken broth instead of water, and finish with a tablespoon of butter just before serving.

These slow cooker Amish-style lima beans are hearty, creamy, and deeply comforting—a simple recipe that lets the humble bean shine.