Classic Southern Butter Beans

In my childhood, my mom’s kitchen was all about comfort and convenience. One go-to side dish was mashed potatoes and canned butter beans – mixing them for fun created cherished memories, inspiring a tradition. Responding to my husband’s request for the homemade version from his Alabama roots, I discovered the richness of cooking butter beans from scratch – a game-changer.

Adapting a recipe from Pear Tree Kitchen, I halved portions for a perfect 6 servings, providing convenient leftovers for two. Notably, butter beans are another name for lima beans, tracing back to Peru. While canned beans offer convenience, the homemade version excels in slow-cooked recipes.

Whether you choose Gigante Greek Butter Beans or regular large beans, the dish promises a blend of flavors. Enjoy the simple pleasure of each bean adding a chewy creaminess to the comfort of good food.

Serving Suggestions: Sprinkle on top of a green chopped salad, cornbread, toasted homemade bacon bread, or this hearty Irish soda bread, baked potato, rice, or orzo.

This butter beans side dish is nourishing and easy to make, crafted from simple pantry ingredients. A hearty vegan option perfect for weeknight meals or meal prep, it freezes well and lasts all week in the fridge.

For a step-by-step guide, check out the video and let’s dive into the homely goodness of butter beans together!

Classic Southern Butter Beans

Slow-simmered southern-style Butter Beans create a creamy-like sauce without any cream or milk. This nourishing, comforting, and hearty vegan dish is made with simple pantry ingredients, perfect for weeknight meals, meal prep, freezing well, and lasting all week in the fridge.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: dinner, Side Dish

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

  

• 8 oz. dried large or lima beans (Giant size Greek beans is what I had on hand. I bought them on Amazon.)
• 1 large onion, half diced, half very thinly sliced
• 1 tsp garlic powder (Or 2 cloves garlic minced.)
• ¼ tsp Creole seasoning. (I made a salt-free recipe: Mix together: 1 tsp garlic powder, 1 tsp onion, 2 tsp sweet paprika, ½ tsp smoked paprika, 1 tsp dried thyme, ½ tsp oregano, ½ tsp rosemary, ½ tsp cayenne pepper. Store in an airtight container.)
• ⅛ tsp crushed red pepper flakes
• ¼ tsp ground black pepper .
• 1 bay leaf
• ¼ cup butter
• 1 cup diced ham (optional)
• 1½ tsp kosher salt (to taste)

Method

 

1. If using giant sized beans, soak in water overnight.
2. Sort and rinse the beans.
3. Place the beans into a saucepan with enough water to cover the beans by an inch or two.
4. Place the pan of beans over high heat and cook just until boiling.
5. Remove the beans from the heat and cover with a lid and allow the beans to sit for at least one hour.
6. Drain the beans and rinse again.
7. Place the beans back into the pan and cover with water.
8. Place the beans back on the stove and bring to a boil. When the beans begin to boil, reduce the heat to a simmer.
9. Add the remaining ingredients, except ham and sliced onion if using, and stir well to combine.
10. Allow the beans to simmer for 1½ to 2 hours or until the beans are tender, stirring minimally and adding water as necessary.
11. If using ham, allow the beans to cook at least an hour before adding the ham.
12. Add the other half of the thinly sliced onion with about 30-40 minutes left to cook. Because the chopped onion has disintegrated at this point, it's nice to have some onion texture in the gravy.
13. When beans are tender, remove from heat and serve with fried or toasted bread or over rice for a complete meal.

Notes

• It’s important not to stir unless necessary. Stirring will break the beans apart and turn a lot of them into mush. The most I do is gently nudge them around with a spoon a few times.
• Freeze half for later: This dish is freezer-friendly, so consider making a double batch and freezing half for a convenient meal later in the month.
• You can cook the beans ahead of time and store in the fridge for up to 5 days or in the freezer for up to 3 months.
• Reheating tip: When reheating, add a tablespoon or two of water to the gravy if needed.
• Feeding a crowd: Double the recipe if you’re serving a larger group. Any leftovers can be frozen for later use.
• Optional thickening: If doubling the recipe, after simmering, you can puree ½ cup for a thicker broth or add a handful of potato flakes.
• Versatile serving: Sprinkle this delicious butter bean dish on top of a green chopped salad, cornbread, toasted or fried homemade bread, baked potato, rice, or orzo for a delightful meal.
• Garnish with shaved parmesan cheese.

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