Southern Butter Beans

These creamy, buttery beans are slow-simmered with smoked meat and classic Southern seasonings. Perfect as a hearty side dish or a comforting main course with cornbread!

Ingredients:

1 pound dried butter beans (lima beans)

6 cups water

1 smoked ham hock (or 4 slices thick-cut bacon, chopped)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt (or to taste)

½ teaspoon black pepper

½ teaspoon smoked paprika (optional)

1 bay leaf

2 tablespoons unsalted butter

½ teaspoon hot sauce (optional, for a little kick)

Instructions:

1. Soak the Beans:

Rinse the butter beans under cold water. Place them in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. (For a quick soak, boil the beans for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse.)

2. Cook the Base:

In a large pot or Dutch oven, heat over medium heat. If using bacon, cook until crisp, then remove and set aside. If using a ham hock, simply place it in the pot.

Add chopped onion and cook until soft (about 3-4 minutes). Stir in garlic and cook for 30 seconds.

3. Simmer the Beans:

Add the soaked beans, 6 cups of water, salt, pepper, paprika, and bay leaf to the pot. Stir well and bring to a gentle boil.

Reduce heat to low, cover, and let simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are soft and creamy. Add more water if needed.

4. Final Touches:

Remove the ham hock, shred the meat, and stir it back into the beans.

Stir in butter and hot sauce for extra flavor. Taste and adjust seasoning if needed.

5. Serve & Enjoy:

Serve warm with cornbread or rice for a true Southern meal!

Tips:

For extra creaminess, mash some beans against the side of the pot before serving.

Add a splash of heavy cream for a richer texture.

If you like spice, throw in a diced jalapeño with the onions!