Butter Beans Recipe

This tried-and-true butter beans recipe makes the most tender and delicious lima beans that have become my go-to on cool fall and winter evenings. This classic southern dish is loaded with savory flavors from a medley of fresh vegetables and soft beans to smoky bacon, making it the perfect hearty meal.

This classic butter beans with bacon recipe is made in the Southern-style with a simple vegetable trinity (that’s carrots, celery, and onion, y’all). These classic ingredients work together to make the beans perfectly silky with still a bit of bite, and so deeply flavorful. When winter rolls around, this is one of those dishes (similar to my instant pot baked beans) that I love to load into my favorite soup bowl, and eat curled up on my comfortable couch, savoring every single bite. The sweet earthiness from the beans, smoky bacon goodness, and luscious texture make this a fabulous side to compliment just about any savory main dish. I promise your dinner table will feel extra cozy and homey when you include a pot of homemade lima beans!

Sharon – ⭐⭐⭐⭐⭐ This is the most flavorful limabeans and ham recipe that I have ever tasted, even including my grandmother’s limas many years ago.

Key Ingredients and Tips

• Dried butter beans – These are also known as lima beans. I like to use them because as they cook, they become creamy and soft, but not soggy.
• Thick-cut bacon – Bacon adds a ton of meaty, smoky flavors and aromas to this dish, and a surprising twist to every bite. I usually go for the thick-cut variety, so the pieces are chunky.
• Onions – I love to add onions to soups and pot-based recipes because they add a subtle savory-sweetness, and silky texture.
• Carrots – Sliced carrots are also great because they enhance the sweetness while providing a great pop of that orange color.
• Celery – When building a vegetable base, you definitely can’t skip out on the celery! It adds a delicious freshness, and depth of flavor as it cooks down.
• Seasonings – For earthy aromatics and flavors, I like to use a medley of dried thyme, rosemary and bay leaves.
• Chicken base – This concentrated stock adds a lot of savory flavors to build this beans dish. You can swap for vegetable base if you prefer.

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Soak the beans – Before I begin cooking, I always soak the beans in a large bowl of cold water overnight. This helps the beans soften slightly. If you’re in a hurry, most bags of beans have a “speed-soak” method listed on the package which you can follow, but I find the texture is better is you soak them overnight.

Saute – Then, I heat up a large pot and saute the bacon, onions, carrots, celery, garlic and seasonings for a couple of minutes. Cook them until the bacon reddish-brown and the onions are soft.

Add the beans – Once that veggie medley is soft and tender, I add in the beans, chicken stock and water. Then I give it a good stir.

Simmer – I let the beans simmer for about 45 minutes, or until they’re fork-tender. It’s important to stir on occasion so the beans don’t stick to the bottom of the pot and burn. I usually stir about every 5-10 minutes.

Season – Once the beans are cooked through, I season them with a little bit of salt and pepper to taste! I do this at the end because the chicken base adds salt, so it’s best to cook them and see if the beans are seasoned enough before adding more.

Expert Tips

Use frozen butter beans if you can find them. Although dried beans are more readily available, I love using frozen butter beans because they’re picked at peak freshness and cook up incredibly creamy. If you find them, it also allows you to omit the soak time, and they cook in about 30 minutes!

Don’t rush the simmer. The longer, gentle simmer is what transforms the broth and gives the butter beans their signature creamy texture. I keep the heat low so the beans become tender without falling apart.

Taste before adding salt. Smoked meats and chicken base can vary quite a bit in saltiness, so I always wait until the end to add more seasoning. It’s much easier to add a little salt than to fix an overly salty pot of beans.

Mash a few beans for a creamier broth. If I want the pot to be a little thicker, I’ll mash a small spoonful of butter beans against the side of the pot and stir them back into the broth. It creates a naturally creamy consistency without needing to add flour or cream for thickening.

Finish with fresh herbs. Sometimes I add a little chopped parsley or fresh thyme at the end to brighten the rich, savory broth and make the whole dish taste fresher.

Recipe Variations

• Stock options – You can use chicken or vegetable broth instead, but the chicken base is concentrated and gives the beans a more robust flavor.
• Other Meats – Swap the bacon with crumbled bits of sausage or chopped ham. Or go crazy and add all three!
• Veggies – Feel free to mix things up with diced tomatoes, chopped kale, and some diced sweet potaotoes.
• Heat – Turn up the heat by adding in a sprinkle of crushed red pepper flakes and smoked paprika! Or add a good dose of hot sauce to the pot.

Serving Suggestions

Tender, savory butter beans are a classic side dish to serve on their own in a big old bowl, or even as a side with a variety of different comfort foods.

If you really love pork, enjoy a heaping spoonful of these beans alongside some Coca-Cola baked ham, baked ham with honey mustard & apples, grilled pork chops with Carolina southern sauce, or a platter of slow cooker smoked pulled pork.

They’re also delicious as a side with other Southern favorites, like steak fingers with country gravy, Nashville hot chicken, or burnt ends brisket.

Storing

Store in an airtight container and keep in the refrigerator for up to 4 days. They also freeze well! Once they have cooled, transfer the lima beans to a sealed freezer-safe zipper bag or container, and keep them in the freezer for up to 6 months. Let them defrost overnight before reheating on the stovetop or in the microwave. You might need to add a splash of water or stock to get them back to the right saucy consistency.

Frequently Asked Questions

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