Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes!
Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.
Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.
Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.
Cover and simmer for 30-45 minutes, until the butter beans are soft.
Taste, then salt and pepper as needed.
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Notes
For a vegetarian version, omit the bacon, add in a couple of tablespoons of butter, and use a vegetable base instead of chicken.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 soupy consistency.