Thursday, December 10, 2009

Southern Creamy Butter Beans (Large Lima Beans)

Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.
Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.

Creamy Butter Beans

Good old-fashioned, creamy butter beans, are a southern favorite for sure!

Not to be too confusing, Southerners refer to both large and small lima beans as butterbeans, although there is also butter peas to consider, a smaller pea-shaped cousin, and a pea that is actually a bean and not a pea, akin to other Southern peas, such as lady cream and zipper, and that some Southerners also call butter beans ... but not to be confused with buttered peas which is a whole 'nother thing - just to confuse the rest of the world, as we Southerners love to do.

Whew! You just gotta love The South.

Pictsweet Butter Peas

Here, I'm referring to the larger lima beans, and that is what I call butter beans, because I call the tiny green baby lima beans, well... baby lima beans or small butter beans. I typically use Camellia brand dried beans. They have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food, especially on a cold day.

Camellia Brand Large Lima Beans - my butter bean! See? It's right there on the package y'all - Large Butter Beans.

Like potatoes, beans are a popular meal down south because they are inexpensive - you can read that as cheap frugal for us southerners and we'll happily agree. They are filling, and belly warming on cold days, though we'll also be happy to eat them just about any time of the year. Once you get them on the stove, they don't require a lot of tending to either. Besides that, they are just downright good!


I really love baking a huge bone-in ham because it means that you get to put away that bone and some extra ham just especially for some for beans or a soup on down the line, but don't fret. You can buy some pretty awesome ham bones by the pound from your local specialty ham stores too. Serve these beans as a main dish, or as a side dish, but generally speaking, always with a side of cast iron skillet cornbread!

Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.


For more of my favorite bean recipes, pop by my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Southern-Style Creamy Butter Beans (Large Lima Beans)

Southern-Style Creamy Butter Beans (Large Lima Beans)

Yield: About 4 to 6 servings
Author: Deep South Dish
Cook time: 2 MinInactive time: 1 HourTotal time: 1 H & 2 M
Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.

Ingredients

  • 1 pound bag dried large lima beans (Camellia brand preferred)
  • Water to cover plus an inch
  • 1 tablespoon of bacon fat, butter or vegetable oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/4 cup of chopped carrot
  • 2 cloves of garlic, chopped
  • 1 teaspoon of dried thyme
  • 1/4 teaspoon of freshly cracked black pepper grinder
  • 2 cups of leftover baked, smoked ham, roughly chopped
  • Meaty ham bone, 2 or 3 ham hocks or smoked turkey wings
  • 1 (32-ounce) carton of chicken stock
  • 4-6 cups of water
  • 2 bay leaves
  • 1/4 cup (1/2 stick) of butter, optional
  • 2 tablespoons of dried parsley
  • Pinch of Cajun seasoning (like Slap Ya Mama)
  • Couple pinches of kosher salt, or to taste

Instructions

  1. Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
  2. Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender.
  3. Add the thyme and pepper and stir; add the ham, ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
  4. Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning.
  5. Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
  6. Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.
  7. Serve over hot steamed rice with a side of cast iron skillet cornbread.

Notes:

May also simply soak beans in cool water overnight. Older beans take longer to cook so if your beans have been in the pantry for awhile, you may have to cook them longer. Fresh beans cook more quickly. You can substitute bacon if you don't have any leftover ham. Just chop up as much bacon as you want - about a half pound would be good - and sauté that in a pan until browned, then toss in the chopped onion, celery, carrots, and garlic right there in with that bacon and bacon fat and cook until tender, adding olive oil only if needed to sauté the veggies. Pick up the rest of the recipe from there. For tips on ways to thicken beans, click here.

Crockpot: Rinse, drain and sort through beans. Add the unsoaked beans to a 4-quart or larger slow cooker. Sauté veggies and meats and add with all of the remaining ingredients except butter, parsley, Cajun seasoning and rice. Cover the beans with 5 to 7 cups of very hot water, or use a combination of water and broth if desired - you’ll need more or less depending on whether you’ve soaked your beans and whether you are using a large ham bone. You want to cover the beans by about an inch or so. Cover and cook on high for 7 to 8 hours, 10 to 12 hours on low, or until the beans are tender. Before serving, stir in butter, parsley, Cajun seasoning and salt; taste and adjust seasonings as needed.

Bacon Drippings, Bacon Fat, Beans, Butter Bean, Camellia brand, Ham, Leftovers, Lent, Lima Bean, Main Dish, Southern Beans, Southern Classics, Southern Favorites
Main Dish, Side Dish
American, Southern
Did you make this recipe?
Tag @DeepSouthDish on instagram and hashtag it #deepsouthdish


Posted by on December 10, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20190125/20181104/20151025/20150318/20110224/20110225
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed