Butter Beans

Butter beans is one of those great dishes that are best when prepared very simply. If you haven’t had them in a while (and especially if you didn’t care for them much as a kid) give them another try. I’m sure they’ll quickly become a family favorite.

 

Butter Beans
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 6 - 12
Ingredients
  • 1 pound dry lima beans
  • 2 quarts tap water
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup of margarine (1/2 a stick)
Instructions
  1. Soak the beans overnight in the tap water, or bring them to a boil, cover them and let them soak for an hour in the boiling water. After soaking, simmer the beans for about an hour, or until they are almost tender. Add the salt, pepper and margarine. Simmer the beans for another half hour or so, cooking until they are tender, but not mushy, and the broth is somewhat thickened.

 

This may be served as a main dish with Hoe Cakes. It can also be served as a side dish with a roasted chicken. This recipe serves 6 as a main dish, or 12 as a side dish. It may be doubled to serve large crowds. This is a traditional southern dish, it is cheap and quite delicious.

These butter beans make a great side dish. If you’re looking for a one pot meal, take a look at this sausage bean skillet recipe or browse through some of the other bean recipes.

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Comments

  1. shay says

    Butter beans, hoe cakes and a big spoon of homemade kraut. One of my favorite meals…not as a side dish either. My Mom in central Kentucky used a recipe similar to yours, so very good.

        • doug says

          in my culture, only large dried lima beans are called butter beans. the medium and small lima beans are called just that. they are used mainly for succotash or a side dish. hey hillbilly – have you ever cooked large fresh lima beans? i haven’t. i’ll bet that they don’t break down in to that buttery goodness like the dried ones.
          thanks

  2. Lael says

    I use a similar recipe to make butter beans. I serve the beans over rice with Tabasco and pepper vinegar. I love to put thinly sliced mortgage-lifter tomatoes (or other large slicing variety) on top! I wish I had some right now…

  3. John96 says

    Butter Beans are the large bean. Cooked from a dry state, usually with Ham, Sausage or just plain bacon. I use both Bacon cooked crisp and drained and diced smoked ham. I soak one pound of cleaned and inspected beans overnight and rinse them in the morning. place them in a crockpot with the (4) slices of crisp cooked and crumbled bacon and 2 cups of diced smoked ham , a halved and sliced sweet onion, one cleaned and grated grated carrot, 2 cloves of minced garlic. Cover the beans with water approx 2 inches above the beans and cook on high for approx: 6 to 8 hrs. Check beans and if tender in a seperate small skillet make a rue with 2 Tbsp melted butter and a Tbsp of flour. combine and cook over med heat till the rue browns. Add the rue to the beans and stir to mix in. Put lid back on beans and cook for about another hour till the liquid begind to thicken. Make Buttermilk Cornbread from scratch, southern style leaning more toward the cornmeal than flour. When the cornbread is done slice it and place pats of butter inside the bread to melt. I like Fried center cut Pork Chops with, Salt, Garlic and fresh ground black pepper only and Sweet Tea to wash it all down. This is comfort food. My mother and my Grandmother would have also served Fried potatoes, Fried Yellow crook neck squash or Okra and sliced tomatoes with cucumbers with this. Just depends on what you like and how hungry you are.

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