In the South, Butter Beans (often called Baby Lima Beans elsewhere) are a point of pride. The name isn’t just a suggestion; when cooked low and slow with salt pork or bacon, the starch in the beans breaks down until they are literally as “creamy as butter.”
This isn’t just a side dish—with a big hunk of cornbread, it’s a full-on meal.
The “Creamy & Smoky” Southern Butter Beans
Prep time: 10 mins (+ optional soak) | Cook time: 1.5–2 hours
1. The Ingredients
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The Beans:
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1 lb Dried Large Butter Beans (or baby limas).
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The “Smoke”:
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* 1 Smoked Ham Hock (traditional) OR 4 slices of thick-cut bacon (chopped).
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The Aromatics:
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1 small yellow onion, finely diced.
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2 cloves garlic, smashed.
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1 Bay leaf.
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The Liquid:
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6 cups Water or Chicken Broth.
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The Seasoning:
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1 tsp Sugar (the “old-school” secret to balancing the smoke).
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½ tsp Black pepper.
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Salt (Wait until the end to add this!).
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2 tbsp Butter (added at the very end for extra richness).
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2. Step-by-Step Instructions
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