Southern Butter Beans

The Prep: Rinse the beans and pick out any stones. You can soak them overnight to speed up cooking, but for butter beans, many Southerners prefer a “quick soak” (boil for 2 minutes, then let sit for 1 hour) or just cooking them straight from dry for better texture.
The Sauté: In a large heavy pot or Dutch oven, cook your bacon (if using) until the fat renders. Add the diced onion and cook until translucent.
The Pot: Add the beans, ham hock, garlic, bay leaf, sugar, and pepper. Pour in your water or broth until the beans are covered by at least 2 inches.
The Simmer: Bring to a boil, then immediately reduce the heat to a very low simmer. Cover with a lid slightly ajar.
The “Creaming” Phase: Let them simmer for 1.5 to 2 hours. About 30 minutes before they are done, take a wooden spoon and mash a few beans against the side of the pot. Stir them back in—this is what creates that signature “silky” liquor.
The Finish: Once the beans are tender but not falling apart, stir in the 2 tbsp of butter. Taste the broth now—since ham hocks and broth are salty, you likely won’t need much salt. Add it now to your preference.

The “Salt” Warning: Never salt your beans at the beginning of the cook. Salt can toughen the skins and prevent the insides from getting that “buttery” creaminess.
Fresh vs. Dried: If you are lucky enough to find fresh (frozen) butter beans, the cook time drops to about 30–45 minutes, and you don’t need to mash any—they are naturally creamier.
The “Liquor”: That flavorful liquid in the pot is called “pot liquor.” It’s liquid gold! Make sure you serve the beans in a shallow bowl so you can soak up that juice with bread.