Southern-Style Butter Beans (Lima Beans)
Southern-Style Butter Beans
These Southern-style butter beans are a warm, savory side dish bursting with deep flavor. Slow-cooked with smoky bacon, aromatic veggies, and a rich, buttery broth, they turn silky and tender. This dish captures the essence of Southern comfort food and pairs beautifully with a variety of meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried lima beans | 1 lb |
| Thick-cut bacon, chopped | 4 slices |
| Yellow onion, diced | 1 |
| Carrots, shredded | ½ cup |
| Garlic, minced | 2 cloves |
| Dried thyme | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Bay leaves | 2 |
| Unsalted butter | ½ cup (1 stick) |
| Chicken broth | 4 cups |
| Kosher salt & black pepper | To taste |
Instructions
1. Soak the Beans (Recommended):
For best texture, soak the lima beans overnight in a bowl of cold water, then drain. If you’re short on time, do a quick soak: place beans in a pot, cover with water by an inch, and bring to a boil. Turn off heat, cover, and let sit for 1 hour. Drain and rinse.
2. Sauté the Bacon and Vegetables:
In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Use a slotted spoon to remove and set aside the bacon, keeping the drippings in the pot. Add diced onion, shredded carrots, garlic, thyme, garlic powder, and onion powder. Season lightly with salt and pepper, then cook for about 5 minutes until softened and fragrant.
3. Simmer the Beans:
Add the soaked beans, bay leaves, butter, and chicken broth to the pot. Pour in extra water as needed to ensure the beans are covered by about an inch. Bring to a simmer and cook uncovered (or partially covered) for 60 to 90 minutes, until the beans are tender and the liquid has thickened slightly. Stir occasionally and add more liquid as needed.
4. Final Touches:
Once the beans are soft and creamy, return the reserved bacon to the pot. Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
