Makes approximately 6 servings


  • 1 lb. dry large lima beans
  • 2 tablespoons olive oil
  • 1/2 cup chopped celery
  • 1 medium yellow onion, chopped
  • 1/2 cup green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 lb. smoked sausage
  • 1 cup (8 oz. can) tomato sauce
  • 6 cups chicken broth (I use bouillon cubes)
  • 3 cups cooked rice
  • Seasonings (adjust to personal preference):
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 teaspoons Tony Chachere's
  • 1 tsp Italian seasoning
  • 1 tsp Tabasco sauce


  • Wash the beans, then drain and place them in a Crock Pot. Add the tomato sauce and the chicken broth to the Crock Pot (Note: Don't soak the beans overnight as you would with red beans)
  • Using a large skillet (cast-iron if possible), add the olive oil and sausage and cook for 4-5 minutes over medium heat
  • Add the celery, onion, bell pepper and garlic to the skillet and cook until all are wilted (5-6 minutes)
  • Add the vegetable mixture from the skillet to the Crock Pot
  • Add the seasonings to the Crock Pot and mix well
  • Let the beans cook for 5-6 hours on high (or 8 hours on low). The beans should be soft when finished
  • Serve over rice