Southern Butter Beans Recipe | Kevin Is Cooking
If Southern comfort food had a Hall of Fame, butter beans would deserve their own plaque. They may not get the same attention as meat or mac and cheese, but one spoonful of these creamy, smoky beans, and you’ll understand why they’ve been showing up on Southern tables for years!
If you’ve never had homemade butter beans, prepare to have your world totally rocked. It’s a little labor of love, as you don’t rush a recipe like this. But in my book, that’s half the appeal! As the beans slowly simmer with a smoky ham hock or ham bone, they soak up every bit of flavor until they’re rich, creamy, and practically melt in your mouth.
The broth gets better by the minute too, and I’ve always found it almost impossible not to grab a piece of cornbread for dunking duty. When I’m having a rough week, I love how effortlessly I can fit these beans around just about any meal. They slide right into place with some smoked Baby Backs, grilled chicken, or Balsamic Pork Chops. Before you know it, you’ve got a plate that feels like a proper Sunday supper and works even better the next day.
Or you know, do what I usually do and sneak a little taster bowl straight from the pot while nobody’s looking. I won’t tell if you don’t! Who needs leftovers anyway?
Butter or lima?
Lima beans and butter beans are actually the same bean, just at different stages and varieties. In the South, the big, creamy-colored ones are usually called butter beans because they cook up soft, rich, and almost buttery. Lima beans often refer to the smaller green varieties, which have a firmer texture and a slightly earthier flavor.
Ham hock or ham bone?
- Ham hock: It’s the lower part of a pig’s leg (ankle/shank). Usually sold smoked or cured. Rich, smoky, gelatinous, and meaty. The collagen melts into the cooking liquid, giving soups and beans a silky texture.
- Ham bone: The leftover bone from a cooked ham roast. Comes from a baked or smoked ham after most of the meat has been carved off. It has a smoky ham flavor with less richness because most of the collagen and meat are already gone.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Dried Butter Beans: Dried beans give the creamiest texture and absorb all the flavor from the broth. These might be labeled as large lima beans, but they’re the same thing!
- Smoked Ham Hock/Bone: This is where the magic happens. It slowly flavors both the beans and the cooking liquid while providing tender bits of meat to stir back in at the end. A meaty ham bone works just as well.
- Apple Cider Vinegar: Just a teaspoon at the end wakes everything up in this lima beans recipe. It cuts through the richness without making the beans taste tangy.
- Garlic & Onion Powder: These season the broth without overpowering the smoky pork. They’re simple pantry staples that let the ham hock stay front and center.
How to Make Southern Butter Beans
- Start the Beans. Sort through the dried beans to remove any debris, then add them to a large Dutch oven with the ham hock. Cover with water by an inch, and bring everything to a boil before reducing the heat and cooking at a low boil for 20 minutes.
- Simmer Low and Slow. Reduce to a simmer, then add the seasonings, cover the pot, and let the beans gently simmer until they’re creamy and tender. This is usually about 1.5 to 2 hours. Check occasionally to make sure the beans stay covered with water, but avoid stirring too often so they keep their shape!
- Finish the Pot. Remove the ham hock, shred the meat, and stir it back into the beans along with the apple cider vinegar. Give everything one final taste for seasoning before serving.
- Dutch Oven or Heavy Stock Pot: Holds heat evenly for that long and gentle simmer!
Serving Suggestions
This butter beans recipe is an absolute comfort food classic, so don’t stop at just grabbing a bowl and spoon!
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Frequently Asked Questions
Not for this recipe! Starting the dried beans in cold water and bringing them to a boil before simmering gives them plenty of time to soften without an overnight soak. If you soak them beforehand, they’ll simply cook a little faster.
The beans should be creamy inside and mash easily against the side of a spoon while still holding their shape. If they’re grainy or firm in the center, they need a little more time.
The broth should be rich and lightly thickened, not watery or stew-like. As the butter beans cook, they’ll naturally release starches that give the broth that silky consistency. If it seems too thin near the end of cooking, let the beans simmer uncovered for a few minutes!
Spice Blends for Sale
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Pick through and remove any debris from the dried beans. Add the beans and ham hock to a large pot or dutch oven and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a low boil, and cook for 20 minutes.
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Reduce the heat to a simmer, add the garlic and onion powders, salt and pepper. Stir, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender when pressed against a spoon. Add water to keep the beans just covered if needed. Avoid constant stirring so beans don’t break apart.
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Remove the ham hock or bone, shred the meat, and return it to the pot along with the cider vinegar. Stir through and season to taste if needed. Serve with cornbread if desired.
- I usually will pick up a ham bone with meat still on it from Honey Baked ham if a ham hock is unavailable.
Calories: 112kcal | Carbohydrates: 10g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 393mg | Potassium: 306mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
