Southern butter beans (lima beans)
Ingredients:
1 lb of fresh or frozen butter beans (lima beans)
4 cups of chicken broth (or water)
1 small onion, finely chopped
2–3 cloves of garlic, minced
3 tablespoons of unsalted butter
1 tablespoon olive oil (optional)
½ teaspoon salt (adjust to taste).
½ teaspoon black pepper
½ teaspoon of smoked paprika (optional, but recommended).
¼ teaspoon of crushed red pepper flakes (optional).
1 teaspoon of sugar (optional, for a Southern-style touch)
1 ham hock or 4 slices of cooked bacon (optional, for a smoky flavour).
👩🍳 Instructions:
1. Prep the beans.
If using fresh beans, rinse them and remove any debris.
If using frozen beans, there is no need to thaw them.
If using dried beans, soak them overnight and drain them before cooking.
2. Sauté the aromatics.
In a large pot or Dutch oven, melt the butter with olive oil over a medium heat.
Add the chopped onion and cook for 3–4 minutes until soft.
Stir in the garlic and cook for 30 seconds until fragrant.
3. Simmer
Add the butter beans to the pot.
Pour in enough chicken broth to cover the beans.
Season with salt, pepper, paprika and sugar. If using, add the ham hock or bacon.
Bring to a gentle boil, then reduce to a low heat.
Cover and simmer.
Fresh/frozen beans: 35–45 minutes.
Dried beans: 1–1.5 hours.
Stir occasionally.
4. Finish
Remove the ham hock (shred the meat and return it to the pot if desired).
Adjust the salt and seasoning.
Simmer uncovered for 5–10 minutes if you prefer a thicker broth.
🍽 Serving ideas:
Serve warm with:
Cornbread
Rice
Fried chicken
Collard greens
Spoon some of the buttery broth over the top — it’s the best part!
💡 Tips:
For creamier beans, mash a few against the side of the pot.
Add a splash of heavy cream at the end for extra richness.
For a vegetarian version, skip the meat and use vegetable broth.