Old-Fashioned Southern Butter Beans with Salt Pork
Prep time:15 minutes
Cook time:1½–2 hours
Servings:4–6 servings
Ingredients:
1 lb dried butter beans (large lima beans)
4–6 oz salt pork (or slab bacon), diced
1 medium onion, finely chopped
2 cloves of garlic, minced
6–7 cups of water or low-sodium chicken broth
1 bay leaf
½ teaspoon black pepper
¼ teaspoon smoked paprika (optional, but recommended).
1–2 tablespoons of butter (optional, for richness).
Salt, to taste (add at the end).
For serving (optional):
Cooked white rice or cornbread.
Hot sauce or pepper vinegar
Instructions:
1. Soak the butter beans.
Rinse the beans well. Soak overnight in plenty of cold water, or use a quick soak method.
Bring the beans and water to the boil and boil for two minutes.
Remove from the heat, cover and leave to stand for 1 hour.
Drain and rinse.
2. Render the salt pork.
In a large, heavy pot or Dutch oven:
Add the diced salt pork and cook over a medium heat.
Cook slowly until the fat has rendered and the edges of the pork are lightly browned.
Remove the pork and set it aside, leaving the fat in the pot.
3. Build the flavour base.
Add the chopped onion to the rendered fat.
Cook for 5–7 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
4. Simmer the beans.
Add the soaked butter beans to the pot.
Pour in enough water or broth to cover the beans by 1½–2 inches.
Add the bay leaf, black pepper, smoked paprika and the reserved salt pork.
Bring to a gentle boil, then reduce to a low simmer.
5. Slow cook.
Cover partially and simmer for 1½–2 hours, stirring occasionally.
The beans should be tender and creamy but not falling apart.
Add more water if needed to keep the beans just covered.
6. Finish and season.
Remove the bay leaf.
Taste and add salt only if needed (the salt pork is salty!).
If using, stir in the butter for extra richness.
Simmer uncovered for 10 minutes to thicken slightly.
How to serve (Southern style):
Spoon the butter beans over hot white rice.
Serve with cornbread, collard greens or fried okra.
Add hot sauce or pepper vinegar at the table.
Tips and variations:
Extra smoky: Add a smoked ham hock along with the salt pork.
Creamier beans: Mash a few beans against the side of the pot towards the end.
Fresh butter beans: Reduce the cooking time to 45–60 minutes.
No salt pork? Use thick-cut bacon or country ham.