This 4-ingredient slow cooker lima bean pork is the kind of practical vintage-style supper that turns a few humble freezer and pantry staples into a hearty, comforting meal. Using frozen green lima beans keeps the prep especially easy, while the slow cooker does the work of gently tenderizing the pork and blending the savory juices into the beans for an old-fashioned dinner that feels both economical and deeply satisfying.
Serve this with warm cornbread, buttered white rice, or mashed potatoes to catch the rich cooking liquid. A simple side of sliced tomatoes, cooked greens, or a crisp cucumber salad balances the meal nicely, and if you like a little tang on the plate, a spoonful of chow-chow or pickled onions works very well with the creamy lima beans and pork.
4-Ingredient Slow Cooker Vintage Lima Bean Pork
Servings: 6
Ingredients
1 1/2 pounds boneless pork shoulder or pork stew meat, cut into bite-size chunks
24 ounces frozen green lima beans
1 packet onion soup mix, about 1 ounce
4 cups chicken broth
Directions
1. Add the frozen green lima beans to the bottom of the slow cooker, then scatter the pork pieces evenly over the top.
2. Sprinkle the onion soup mix over the pork and beans as evenly as possible.
3. Pour the chicken broth over everything, cover, and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours, until the pork is tender and the lima beans are soft and creamy.
4. Stir gently, taste the broth, and serve hot with some of the beans, pork, and cooking liquid in each bowl.
Variations & Tips
Add a smoky note: If you want a deeper old-fashioned flavor, add a pinch of black pepper and a little smoked paprika, even though the base recipe works well with just four ingredients. These extras give the broth a rounder, heartier taste.
Use the right cut: Pork shoulder stays moist and tender during a long slow-cook, which makes it the best choice here. Pork loin can work in a pinch, but it will be leaner and not quite as rich.
Adjust the texture: For a soupier bowl, add an extra 1/2 to 1 cup of broth near the beginning. If you prefer it thicker, leave the lid slightly ajar for the last 20 to 30 minutes so a bit of liquid can reduce.
Make it more complete: This is a fine pantry-style main dish on its own, but you can stretch it by serving it over rice or by stirring in a handful of chopped cooked greens right before serving for a little color and contrast.