Southern Butter Beans (Easy & Creamy Bean Recipe)

Butter beans, also called large lima beans, are common in Southern kitchens. They show up on dinner tables as both a main dish and a side, depending on what else is being served. Slow-cooked with just a few ingredients, they turn thick and creamy on their own—no milk or cream needed.

What Are Butter Beans Anyway?

I didn’t grow up eating butter beans. Where I’m from, we had ham and beans, but butter beans? Never heard of them. That changed when I moved to Mississippi. Down there, they’re everywhere.

Once, I had a neighbor ask me about them because he could never find them for his husband. Turns out, he didn’t realize butter beans are just large dried lima beans. If you’ve only ever seen them in a can, those are just cooked large limas, ready to eat. Same beans—just different prep.

Why You’ll Love This Recipe

• Works as a Main or Side – Serve them with cornbread for a full meal or alongside barbecue, fried chicken, or smoked sausage.
• No Long Soak Needed – Skip the overnight soak—these cook up tender with just a quick rest after boiling.
• Naturally Creamy – The beans release starch as they cook, creating a rich, thick texture without adding cream.
• Flexible Cooking Options – Make them on the stovetop, in a slow cooker, or in an Instant Pot—whatever works best for you.

Ingredients You’ll Need

Butter beans don’t need much to turn into something special. You’ll need:

• Dried Large Lima Beans – These are what Southerners call butter beans. They’ll soften and get creamy as they cook.
• Onion – Adds a little sweetness and depth to the broth.
• Garlic Powder – Because beans and garlic belong together.
• Creole Seasoning – Gives just enough flavor without overpowering.
• Crushed Red Pepper (optional) – Adds a little heat if you want it.
• Black Pepper – Rounds out the seasoning.
• Bay Leaves – Subtle, but worth adding.
• Salted Butter – This is what gives the beans their signature creaminess. If you skip it, you’ll need to add some kind of fat.
• Diced Ham (optional) – Adds smoky flavor and makes it more of a meal.

How to Cook Butter Beans

Making butter beans from scratch is easier than you might think. Unlike some dried beans, they don’t require an overnight soak, but they do need a little time to get soft and creamy.

1. Prep the Beans – Start by sorting through the dried beans to remove any debris. Rinse them well under cold water.
2. Quick Soak Method – Place the beans in a large saucepan and add enough water to cover them by at least an inch. Bring them to a boil, then turn off the heat, cover the pot, and let them sit for about an hour.
3. Drain and Refresh the Water – After soaking, pour off the water, rinse the beans again, and return them to the pot with fresh water.
4. Simmer Low and Slow – Bring the beans back to a gentle boil, then reduce the heat to a simmer.
5. Seasoning Time – Stir in the onion, spices, and bay leaves, letting everything cook together so the beans absorb all the flavors. If using ham, wait until the beans have cooked for at least an hour before adding it.
6. Let Them Cook Until Tender – Allow the beans to simmer for about 1.5 to 2 hours, stirring occasionally and adding water as needed to keep them from drying out.
7. Finish with Butter – Stir in butter during the last 30 minutes of cooking to help create a silky, creamy texture.
8. Serve and Enjoy – Remove the bay leaves and serve the beans over rice or with cornbread for a full meal.

Adding Meat

Bacon

If you want to add bacon, cook four to five thick slices until crispy, then set them aside. Instead of using all butter, replace some of it with bacon grease for extra flavor. Crumble the cooked bacon and stir it into the beans about 15 minutes before serving.

Ham and Ham Hocks

• Ham hocks: Add these at the beginning, when the beans start to simmer. About 30 minutes before serving, take them out and let them cool slightly. Once cool enough to handle, pick the meat off the bones and stir it back into the beans.
• Leftover ham: If using diced ham instead, wait until about an hour into the simmering process before adding it. This gives it time to infuse flavor without overcooking. I’ve also used sliced boiled ham that I use for sandwiches in a pinch.

Tips for Success

• Add Fat for Extra Creaminess – A guy from New Orleans once told me his secret to creamy beans: add fat during cooking. He was right! Stirring in butter (or oil if you prefer) halfway through cooking helps coat the beans and enhances their creamy texture.
• Don’t Over-Stir – Stirring too often can cause the beans to break apart. Stir just enough to prevent sticking.
• Simmer Low and Slow – Cooking at a gentle simmer instead of a rolling boil helps keep the beans intact while allowing the starches to thicken the broth.

Storage & Reheating

To Store:

• Keep leftovers in an airtight container in the refrigerator for up to 4 days.

To Reheat:

• Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of water if they’ve thickened too much.
• If using the microwave, heat in short intervals, stirring between each one to prevent uneven heating.

Can You Freeze Butter Beans?

You can, but I don’t like how they tend to fall apart after freezing and reheating, they break apart and lose their creamy texture. 

Do I need to soak butter beans before cooking?

Nope. This recipe uses a quick soak method, so there’s no need for an overnight soak. The beans soften just fine with a short boil and rest.

Why are my butter beans bitter?

Sometimes, dried beans can have a naturally bitter taste, especially if they’re older. If this happens, try adding a splash of apple cider vinegar and a teaspoon or two of sugar to balance the flavor.

Why Aren’t My Beans Done After 2 Hours?

Same as above, you probably have a batch of old beans. Add more liquid and continue simmering. This could take another hour or so depending on how old the beans are. 

Can I make butter beans without meat?

Absolutely. Just leave out the ham or bacon, and if you want to add some smoky depth, try a little smoked paprika or a drop of liquid smoke.

What’s the best way to thicken butter beans?

If the beans are thinner than you’d like, let them simmer uncovered for a little longer. Stirring more often will break up some of the beans, which naturally thickens the broth.

Why did my beans turn to mush?

This can happen if they were cooked at too high of a heat, stirred too often, or if they sat too long after cooking. Keeping the heat low and only stirring occasionally will help them hold their shape.