These Copycat Cracker Barrel Lima Beans are loaded with all the flavor and spice we love about the restaurant’s original version. They’re smoky, a touch spicy, and cooked to tender perfection.
This is such a flavorful way to serve lima beans. I love lima beans and always order these from Cracker Barrel.
The mix of chicken bouillon, garlic, seasonings, and sugar make these lima beans amazing and are sure to be your new favorite side dish!
One of our favorite things to order at Cracker Barrel is their lima beans. Sure, their main dishes are loaded with flavor, but for us, nothing is more delicious than their tender beans seasoned with garlic and just the right amount of heat from Cajun seasoning.
Table of contents
❤️ Why You’ll Love This Recipe
- It takes a few simple ingredients that you can find at any grocery store.
- It’s an easy recipe that takes less than 30 minutes to make.
- It’s the perfect side for almost any main dish, and everyone loves it.
You’ll only need a handful of ingredients to make this recipe, and they’re all readily available at your local grocery store. The main ingredients are listed here, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Frozen baby lima beans
- Chicken bouillon cube
- Liquid smoke
- Minced garlic
- Cajun seasoning
- Onion powder or dried minced onion
- Garlic salt
- Black pepper
🔪 How to Make Copycat Cracker Barrel Lima Beans
These beans are so incredibly easy to make. You’ll be in and out of the kitchen in no time!
Step 1: Combine the Ingredients
Add water, lima beans, bouillon, liquid smoke, garlic, cajun seasoning, onion powder, garlic salt, sugar, and black pepper to a medium pot with a lid.
Step 2: Cook
Bring to a boil on medium-high heat, stirring to melt the bouillon cube. Then, cover and reduce the heat to low. Simmer for 20 minutes or until tender. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Try adding bacon or ham to these beans for even more flavor.
- Cracker Barrel uses baby lima beans, but you can use large ones if you prefer.
- Add a bit of cayenne pepper for a kick of extra heat.
For a complete Cracker Barrel-inspired meal, try serving these beans with our copycat Cracker Barrel meatloaf.
- Measuring cups and spoons
- Spoon for stirring
Store these beans in the refrigerator for up to 3 days in an air-tight container. for longer storage, you can freeze them for up to a month in an air-tight, freezer-safe container or heavy-duty freezer bag.
- Only stir your beans during the beginning to dissolve the bouillon cube. Too much stirring will break up the beans.
- A Dutch oven is the perfect pot to make these beans, especially if you want to make a double batch.
- Always sort your beans, even the frozen ones to be sure you don’t have any bad ones.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, they are. They’re just two different names for the same bean.
Lima beans are very healthy. They’re full of fiber, protein, and other nutrients, and they’re an excellent source of iron, as well.
Our copycat Cracker Barrel lima beans are very healthy. They’re low in fat and aren’t overly salty.
🍽 More Recipes
Do you enjoy copycat recipes? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Cracker Barrel Lima Beans
- Wooden spoon
- 1 cup water
- 16 ounces frozen baby lima beans
- 1 chicken bouillon cube
- ½ teaspoon liquid smoke optional
- 1 clove garlic minced
- 1/2 teaspoon cajun seasoning
- 1/2 teaspoon onion powder or dried minced onion
- ½ teaspoon garlic salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- In a medium pot with a lid add the water, lima beans, bouillon cube, liquid smoke, garlic, cajun seasoning, onion powder, garlic salt, sugar and black pepper.
- Over medium high heat bring everything to a boil and stir to help melt the boullion cube.
- Cover and reduce heat to low.
- Let simmer covered for 20 minutes or until tender.