📝 About This Recipe
This comforting one-pan masterpiece elevates the humble lima bean into a luxurious, creamy centerpiece. Inspired by low-country Southern soul food, we sear savory smoked sausage until crisp and deglaze the pan with aromatics and a touch of acid to create a rich, velvety sauce. It is a hearty, protein-packed meal that perfectly balances the earthy sweetness of legumes with the bold, salty punch of cured meat.
🥗 Ingredients
The Proteins and Aromatics
- 12 ounces Smoked Andouille or Kielbasa sausage (sliced into 1/2-inch rounds)
- 1 Yellow onion (finely diced)
- 1 Red bell pepper (seeded and diced)
- 1 Celery stalk (finely sliced)
- 4 Garlic cloves (minced)
The Legumes and Liquid
- 16 ounces Frozen baby lima beans (thawed slightly for even cooking)
- 1 cup Chicken or vegetable stock (low sodium preferred)
- 1 can (14.5 oz) Diced tomatoes (undrained)
- 2 tablespoons Extra virgin olive oil
Seasonings and Finishers
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Red pepper flakes (adjust for heat preference)
- 1/2 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh parsley (chopped for garnish)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Place a large, heavy-bottomed cast iron skillet over medium-high heat and add 1 tablespoon of olive oil.
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2
Add the sliced sausage to the skillet in a single layer. Sear for 3-4 minutes per side until deeply browned and slightly crisp. Remove the sausage with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
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3
Reduce the heat to medium. Add the remaining tablespoon of olive oil if the pan looks dry. Toss in the diced onion, bell pepper, and celery (the 'holy trinity').
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4
Sauté the vegetables for 5-6 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
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5
Stir in the minced garlic, smoked paprika, dried thyme, and red pepper flakes. Cook for just 60 seconds until the spices are fragrant and the garlic is golden.
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6
Add the lima beans to the skillet. Stir well to coat every bean in the aromatic oil and spices.
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7
Pour in the diced tomatoes (with their juices) and the chicken stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan—that is where the flavor lives!
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8
Bring the liquid to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10-12 minutes.
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9
As the liquid reduces, use the back of your spoon to gently mash a small handful of the beans against the side of the skillet. This releases their starch and creates a naturally creamy sauce.
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10
Return the browned sausage and any accumulated juices back into the skillet. Stir to combine and cook for another 3-5 minutes until the beans are tender and the sauce has thickened to your liking.
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11
Turn off the heat. Stir in the fresh lemon juice to brighten the flavors and season with salt and black pepper to taste.
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12
Garnish generously with chopped fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, use frozen baby lima beans rather than canned; they hold their shape better and have a brighter color. If you prefer a thicker 'stew-like' consistency, let the skillet sit for 5 minutes after cooking; the starches will continue to set. Don't skip browning the sausage; that caramelization provides the base flavor for the entire sauce. If the dish becomes too dry during simmering, add a splash more stock or water, 1/4 cup at a time. For a vegetarian version, swap the sausage for smoked tofu or mushrooms and use vegetable broth with a dash of liquid smoke.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or buttery grits to soak up the savory sauce. Accompany with a thick slice of warm, honey-glazed cornbread. Pair with a crisp, acidic white wine like a Sauvignon Blanc to cut through the richness of the sausage. A side of garlicky sautéed kale or collard greens adds a perfect bitter contrast to the creamy beans. Top with a dollop of sour cream or a sprinkle of sharp cheddar cheese for extra indulgence.