Southern Butter Beans

Southern butter beans made with dried baby lima beans, ham hock, onion, garlic, and bay leaves, simmered on the stovetop until tender and creamy, then finished with butter.

No ratings yet

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Southern Butter Beans

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: serving

Calories: 119kcal

Equipment

large pot or Dutch oven

Ingredients

16 ounce baby lima beans dried & rinsed
1 tablespoon cooking oil
1 medium yellow onion diced
4 clove garlic minced
10 cup chicken broth or water or a combination of both
12-16 ounce salted bone-in ham hock
1 teaspoon garlic powder
2 bay leaves
2 tablespoon butter cold
salt and pepper to taste

Instructions

Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and cook until fragrant and beginning to brown.
Pour in about 2 cups of the chicken broth or water and scrape the bottom of the pot to loosen the browned bits.
Add the remaining broth or water, ham hock, garlic powder, and bay leaves. Bring to a boil and allow the ham to begin flavoring the liquid.
Add the rinsed lima beans, reduce the heat to a steady simmer, and cook uncovered for about 2 hours. Stir every 20–30 minutes.
During the final 30 minutes, allow the remaining liquid to reduce. If the beans need additional liquid before becoming tender, add water 1 cup at a time.
Once the beans are soft and plump, some have begun to break down, and very little free liquid remains, remove the pot from the heat.
Remove the ham hock bone and the bay leaves. Chop or shred the meat and stir it back into the beans if desired.
Stir in the cold butter and allow the beans to cool slightly. Taste before adding salt, then season with salt and black pepper as needed.

Nutrition

Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!