Budget-Friendly Lima Beans and Dumplings
A Meal That Feels Like Home
Let me tell you, there’s something special about a simple, comforting meal that doesn’t cost a fortune or take all day. These lima beans and flat dumplings are one of my favorite go-to recipes when I want to serve something hearty without a lot of fuss. No fancy ingredients, no complicated steps, just good, honest food that fills you up and brings everyone to the table. My family says it tastes like I’ve been cooking all day, but the truth is, it comes together without much effort. And it’s easy on the wallet, under $10 for a meal that stretches. I love pairing it with homemade Southern-style cornbread to really round things out. It’s the kind of dinner that reminds you how the simplest meals can be the most meaningful.
Let’s Talk About the Meat (AKA the Flavor Maker)
This meal doesn’t take much, just three main things: homemade dumplings, lima beans, and ham. That’s it. Everything else is just working around those, and I promise, we’re keeping it simple. Now of course, we’re going to start with the meat, because that’s where all the seasoning and flavor is coming from. I’m using a ham steak today, but don’t feel like you have to. Ham hocks, an old ham bone with some meat still on it, or even one of those little packs of diced ham will do the trick (just stir that in at the end so it doesn’t dry out). And if you don’t have ham? Any smoked meat will work fine, just go with what you’ve got.
I also like to add a bit of broth and maybe a bouillon cube to deepen the flavor, but you’ve gotta taste as you go. Some smoked meats and store-bought broths already come pretty salty, so if that’s the case, pull back on the extra salt or skip the bouillon altogether. Honestly, you can even just use water and let that smoked meat do the work. It’s flexible and forgiving, and that’s what I love about it.
Lima Beans Deserve a Second Chance
I’ll be honest, growing up, I didn’t care for lima beans. But that’s because I only ever had the canned kind, and they were... well, not great. These days, I use the frozen variety, and let me tell you, it makes all the difference. I’m partial to the baby limas—they’re tender, creamy, and cook up just right. But really, any kind you have on hand will do. If you are using canned beans, make sure to rinse them real well. I’m using a 24-ounce bag of frozen, so if you’re going with canned, grab three 15-ounce cans to even things out since the frozen ones include water weight.
Lima beans add a creamy, almost buttery flavor to the dish and give it that thick, rich texture that works so well with the dumplings. And just in case you’re curious, there’s actually a whole family of lima beans out there.
Lima Beans vs. Butter Beans: What’s the Difference?
While both lima beans and butter beans offer creamy goodness, they have distinct flavors and textures. Here’s a quick comparison to help you decide which is best for your dish.
- • Lima Beans: These beans are tender and creamy with a mild, slightly sweet flavor. Often used in a variety of dishes, they have a smoother, lighter texture compared to butter beans.
- • Butter Beans: A larger variety of lima beans, butter beans have a soft and buttery texture with a rich, earthy flavor and a slight nuttiness. They add more indulgence and depth to your dish.
- • Baby Limas: Smaller versions of traditional lima beans, baby limas are delicate and buttery with a subtle flavor. They’re perfect for those who prefer a milder taste while still enjoying the creamy texture.
- • Other Bean Alternatives: If you’re looking to mix it up, great northern beans or navy beans make excellent alternatives, offering similar creaminess and versatility in dishes.
Let’s Talk Dumplins (Yes, Dumplins!)
I love dumplings, well, dumplins where I come from. I could honestly eat them all by themselves with just a little meat and be perfectly happy. Now, I know some folks might not think dumplings and lima beans belong in the same pot, but I promise you, it works. It’s comfort food at its finest. You can’t get more country than this… well, unless you’re making squirrel stew. My daddy made that once, and let’s just say it’s not showing up on my table. So maybe I’m not that country! 
You can find my homemade dumplin recipe, and honestly, it’s my favorite way to go. The texture you get from making them yourself is just unmatched—soft, pillowy, and just a little chewy in the best way. But if you’re in a pinch, frozen dumplings work fine too. I used to keep Mary B’s frozen dumplings in my freezer, but I haven’t been able to find them anywhere. Dried dumplings (like the shelf-stable kind) and frozen, tend to have more of a pasta feel, so if that’s your style, go for it. But if you’ve got the time, homemade is where it’s at. Plus, the time it takes to go to the store, you will have the homemade dumplings done.
Lima Beans and Dumplings with Smoked Meat
Ingredients
- 24 oz baby lima beans or any type of lima beans or butter beans
- Smoked meat ham slices, ham hocks, smoked turkey, etc.
- Flat dumplings homemade or frozen
- 32 oz chicken broth or stock
- 2 chicken bouillon cubes taste broth before adding
- ½ small onion finely diced
- Salt and pepper to taste
Instructions
- Sauté the diced onion in a large pot over medium heat until softened.
- Add the smoked meat and chicken broth to the pot. If using larger smoked meats (like ham hocks), pre-cook them until tender, then add to the pot. Taste the broth—if the smoked meat is very flavorful, you may want to reduce or omit the bouillon cubes.
- Add the lima beans and pepper, and crumble in the bouillon cubes (if using). Stir well.
- Bring to a boil.
- Add the dumplings to the pot, stir gently, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Check for the doneness of the dumplings. If they’re not quite tender, cook for a bit longer until they are soft.
- Taste and adjust seasoning with salt and pepper if necessary.
Handy Tools for Making Lima Beans and Flat Dumplings
Here are a few tools that help make this recipe (and plenty of others) a little easier in the kitchen.
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Dutch Oven
Perfect for simmering beans and dumplings low and slow. I love mine for just about everything.
Check out my favorite one here -
Cast Iron Skillet
You can’t make proper cornbread without one, and it also comes in handy for all kinds of skillet meals.
Grab a reliable cast iron skillet -
Tupperware Bowl Set with Lids
Great for soaking dried beans or prepping ahead. The lids come in handy for storage without dirtying more dishes.
See the bowl set here -
Everyday Cooking Utensils
A good spatula and slotted spoon are your best friends when it comes to stirring, serving, and tasting as you go.
Here’s a handy utensil set
This Lima Beans and Flat Dumplings Recipe Is a Keeper
If you ask me, this lima beans and flat dumplings recipe just hits the spot. It’s simple, filling, and tastes like something your grandma might’ve made on a chilly day. You don’t need anything fancy, just a few ingredients, a little time, and maybe some cornbread on the side if you’re feeling extra.
And hey, if you liked this one, go take a peek at my Southern Style pinto beans recipe too. It’s another cozy favorite that brings folks back for seconds.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!