Southern Butter Beans (Easy & Creamy Bean Recipe)
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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.
- Prep the Beans – Start by sorting through the dried beans to remove any debris. Rinse them well under cold water.
- 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.
- Drain and Refresh the Water – After soaking, pour off the water, rinse the beans again, and return them to the pot with fresh water.
- Simmer Low and Slow – Bring the beans back to a gentle boil, then reduce the heat to a simmer.
- 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.
- 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.
- Finish with Butter – Stir in butter during the last 30 minutes of cooking to help create a silky, creamy texture.
- 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.
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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.
What to Serve with Butter Beans
These beans pair well with just about anything, but here are a few favorites:
- Cornbread – Classic choice, great for soaking up the broth.
- Rice – A simple way to make it a full meal.
- Collard Greens – A Southern favorite that balances the richness of the beans.
- Fried Chicken or Pork Chops – If serving as a side, they go great with crispy, golden meats.
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Classic Butter Beans
Ingredients
- 1 pound dried large lima beans
- 1/2 large onion diced
- 1 teaspoon garlic powder
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 cup salted butter optional
- 1 cup diced ham optional
Instructions
- Sort and rinse the beans. Beans do not need to be soaked.1 pound dried large lima beans
- Place the beans into a large saucepan with enough water to cover the beans by an inch or two.
- Place the pan of beans over high heat and cook just until boiling.
- Remove the beans from the heat and cover with a lid and allow the beans to sit for at least one hour.
- Drain the beans and rinse again.
- Place the beans back into the pan and cover with water.
- Place the beans back on the stove and bring to a boil. When the beans begin to boil reduce the heat to a simmer.
- Add the remaining ingredients, except ham if using and butter, and stir well to combine.1/2 large onion, 1 teaspoon garlic powder, 1/2 teaspoon Creole seasoning, 1/4 teaspoon crushed red pepper, 1/2 teaspoon ground black pepper, 2 bay leaves
- Allow the beans to simmer for 1 1/2 to 2 hours or until the beans are tender, stirring occasionally and adding water as necessary. If using butter, add it after 1 hour of simmering, and stir into the beans.1/2 cup salted butter
- If using ham, allow the beans to cook at least an hour before adding the ham.1 cup diced ham
- When beans are tender, remove from heat and serve with cornbread or over rice for a complete meal.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
I love butter beans! My father-law introduced me to them about 40 years ago and have been a staple in my family’s dinners since! I always use a ham bone or smoked ham hock, no soaking ( these beans cook pretty quickly), add also a little celery and onion, that’s it! Salt and pepper to at end of cooking. The wonderful supper must be served with cornbread! Most of the time the beans are served on top of the cornbread.. just delicious! Brings me back to when my wonderful father-in-law introduced me to them…
Hi Judy!
Thanks for sharing your family’s story! I bet the extra celery and onions in the beans add some great flavor! Curious, do you prefer sweet cornbread or without added sugar? I was raised with unsweetened, but when I moved to the South, it was all sweetened.
Everyone loved your butter bean recipe. I soaked them and skipped the first five steps. I used ham hocks. Your recipe was better than mine and as good as my mothers.
Have you experimented with an Instant Pot? I had considered cooking in the instant pot however it does not tenderize the ham hock as well as a longer simmering recipe.
Hi Mike!
That’s quite the compliment, thank you! I have never made beans in the instant pot. I think if I did, I would cook the ham hocks separately in the IP first and just use the ham broth to cook the beans in, then add the meat back into the beans. I’d love to hear how it turns out if you ever decide to try it.
Making these now. I hope for good results
Hi Holly!
Most of my readers that have let me know how it went have had good results!
Hi. I’m making this recipe this week and have a question. I could only find gigante beans, which I hope will work as well as large Lima beans. What are the instructions for using a crock pot? What temperature and for how long do they cook? Thank you for your help
Hi Carol!
Gigante beans are so similar to butter beans, that some people use the names interchangeably, the same thing with butter beans and large lima beans. The only difference is your beans are probably bigger than large limas. It’s my understanding that you found the version that is the hardest to come by.
I’ve not used the slow cooker for these, but the directions from Bob’s Red Mill bag says to rinse the beans and use 3 cups of water for each cup of beans then cook on low for 4 to 5 hours or high for 2 to 3 hours. I would allow myself an extra hour though, in my experience I have found that crock pots tend to work slower than others.
Once the beans are another hour so from being ready, that’s when I would add the butter, and of course any salt you want to use. Hope this helps!
Curious, there is no salt listed in this recipe?
Hi Ilse!
We don’t add any salt to our beans until they are cooked, and then only to taste. My grandma always told me that salting beans while cooking makes them tough.
my mom used to cook these beans with a piece of meat about 1/4 inch thick, about 3-4 inches wide and about 4-5 inches long, I know it’s part of the pit just not sure which part, any ideas, ythey were delicioud to eat, and I think she cooked them with the beans, any idea as to what this is.
Hi Sandra!
If I had to guess, it was ham hocks or a leftover ham bone. But, I have seen them cooked with pork shanks, smoked turkey legs, turkey necks, and they could made with any kind of smoked meat. If it wasn’t smoked meat, is there any chance she was using a boneless country style rib?
Hope this helps!
Good morning! Could she be talking about a strip of fat back?
Excited to make these today!
Hi Autumn!
Fat back can certainly be used to add fat to these! I would add it during the boiling stage, I know the directions say not to add the fat yet, it is going to take a few hours for the fat to render out. Hope that made sense and helps!
Hi Sandra. Sounds to me like she may have used what is called “cured salt pork”. It comes in a chunk about the size you described and it is often used in cooking beans. It can usually be found in the smoked meats section of the meat dept.
Sung to the tune of “Just a Closer Walk With Thee”, Just a bowl of butter beans, pass the cornbread if you please. I don’t want no collard greens, all I want is a bowl of butter beans. Learned that as a kid some 70 years ago.
Hi Vivian!
Thanks for visiting again and leaving a rating and for sharing your memory of that song! I have to admit, Ihave never heard it, but I love it!
I grew up on kidney beans and butter beans. Butter beans are by far my favorite. However they are so hard to find in the stores here in eastern Washington. I look every store at every store and once in a blue moon I find a bag. Where do you all find them?
Hi Annie!
I find them Walmart on occassion, or I buy them on Amazon, Camilla is my favorite brand, Bob’s Red Mill is my second choice, but I use Great Value a lot too! I’m sure you know, since you were raised on them, you won’t need this info, but someone who isn’t familiar might not know, so I’m putting this out there for them, you’ll find the in the dried bean section and called large lima beans.
Happy Holidays!
My beans were bitter. I soaked them overnight and drained the water and cooked them til soft. There was definitely a bitter taste at the end I did not like. How do I correct that?
Hi Janice!
I’m sorry your beans turned out bitter. I’m sure that was disappointing after waiting so long for them to be done.
You could try adding a splash of apple cider vinegar and a teaspoon or 2 of sugar. Beans can turn out bitter for a couple of reasons. The most common reason is the beans were going to be bitter no matter how you cooked them. The other is not soaking (which you did), and the third is if you don’t soak the beans, they must be brought to a boil to remove some of the natural chemicals from beans. In your case, it’s just the nature of the beans you started with.
Hope this helps!
Hi there:
If you don’t use ham, is it possible to use liquid smoke, and if so how much?
Thank you and have a Blessed day,
Michael
Hi Michael!
I don’t see why you couldn’t use it, I have never used liquid smoke with this recipe. I try not to really use it in many recipes unless it’s got a bold flavor profile, I don’t like the way it tastes. If you don’t use the ham, you don’t need to any more flavorings. It’s there just to add more bulk really. IN the South, you will find butter beans with or without meat. Give it a try with the liquid smoke, you can always add a drop or two later, but once it’s in there it’s impossible to get out.
Cheers!
Absolutely the best Butter Beans I’ve ever eaten! I added ham pieces, and froze leftovers in 1 cup portions for a perfect side dish without the fuss. This will be my go-to for the future.
Hi Jenny!
Thanks so much for stopping by again to let me know! It means a lot to me that you took the time to leave a review! I love the idea of portioning for a side dish, that’s helpful!!
First 2 steps I did then I added the seasoning, onion butter and 2 ham hocks to my crock pot with constant stirring let me say this is my Second time making better beans this time I love how the gravy turned out perfect. I couldn’t stop tasting it my favorite part is dipping bread in it/ served with sweet Texas cornbread/
Hi Tracie!
Thanks for stopping by and leaving a review! It makes me happy to know that you are using and enjoying this recipe! I bet it is awesome with your cornbread! Curious if Texas has the same ongoing argument as Mississippi (and the rest of the South) over sweet or unsweet cornbread……
Such a simple recipe, as I read it, especially about the meat and fat, I got to thinking pork belly cut into cubes. I’ve done this before in pork and beans but not butter beans. Thanks
Hi Rob!
I never thought about using pork belly, what a genius idea! Thanks for sharing!
I’m from Alabama and my families tradition handed down through 7 generations and we used a potato or two small cubed as a thickener always made the beans nice and creamy add onion salt pepper a little sugar and some ham along served with cornbread and raw onion and that was a deep South southern recipe for butter beans
Hi Bobby!
Those are some great tips! Thanks for sharing your family’s version!
Accurate recipe and lore.
So tasty, even our small grandchildren loved these beans!
Hi Gary!
We very happy to hear even the grandkids liked them! That can be a hard feat sometimes. Thanks for stopping by again and leaving us a review.
Delicious!
We are happy to hear you liked our butter bean recipe. Thank you for stopping by again just to leave us a 5-star rating! We appreciate you!
My Nana used to make butter beans very similar to these. She added cabbage and they were delicious. I stil make them 60 years later.
Hi Christy!
Thanks for sharing! I’ve never had them with cabbage, but I bet it would be tasty. I love that you still make them and keeping your family tradition alive.
Cheers!
I love these beans and appreciate you sharing. Had them for dinner last night. Beans always make a person feel good, energetic and happy. At least that’s the feeling I got from eating your recipe. Thank you, Beth.
Hi Donna!
I’m happy you liked the recipe! It’s starting to cool off in Oklahoma finally, I can’t wait until it’s time for simmering beans again. Thanks for visiting and leaving such great info and review!
Cheers!
I have moved to the country in Oklahoma and loving it. Cooler today so butter beans with ham and mexican cornbread tonight!
Hi Nancy!
Too funny! I’m in Tulsa and ran to the store today so I can make chicken and dumplings tonight because of the cooler weather! Mexican cornbread sounds lovely. Thanks for visiting!
They are very good. Better than good.
After cooking them can I freeze them?
Hi Patrice!
I’m happy to hear that you liked them! You could freeze them, but the texture may change. I would reheat them in a saucepan. Before reheating, thaw completely in the refrigerator. Otherwise the beans will break up when you stir during reheating. If they have thickened up more than you’d like during the freezing process, add a bit of water to the pan while reheating.
Hope this helps!
My mom’s side made these creamy beans for generations. The fat she used was real butter. So delicious. I think the big ones are also called broad beans, if I’m not mistaken. I also think they’re the same bean in Spanish dishes they call fava beans. From the paternal side of my family. Thanks for posting. I had them for dinner yesterday. I don’t know what it is, but I always feel energetic and happy after eating beans.
I made these fabulous Southern Creamy Butter Beans today with bacon.
I only had a one pound bag of beans. Immediately after tasting the finished product, I had to race to the store to buy several more bags.
When I bought a huge thick slice of ham to cube from the deli the woman asked, what are you making. I replied, Butter Beans and she said, Oh it’s been so long since I’ve had any. I said me too, until today.
She was going to go home and find your recipe to make her own.
I told her butter, just as you had said, was the true secret in the recipe.
Thank you Beth for sharing this simple but oh so grand and delicious recipe.
I consider this to be such a gift.
Your Creamy Southern Butter Bean recipe just took me back over sixty years. These were my grandfather’s favorite. For decades, I have tried to duplicate my grandmother’s recipe for butter beans and so badly wished I had paid more attention as she cooked so many wonderful dishes. Instead, I was too young and just underfoot and I’m sure in the way but she was always too sweet to ever let on.
Who would have thought it was the “butter” that made such a difference?
How simple, too simple as it was in the name all along yet I never put it together until I made your recipe. The aroma filled my home with a love from so long ago. Sometimes it’s the simple things in life that are truly special.
Now, if I could duplicate the many cobblers she made, that would be a piece of heaven for me.
I can’t thank you enough for the memories and Oh Such a Delicious Recipe.
Your southern recipe has certainly touched my heart Beth.
Hi Glenda!
It makes me very happy to hear that you found my recipe and it was what you were looking for! Thanks for sharing my site with the deli lady! Not sure if you tried our no-fail fruit cobbler, but I use it with canned peaches or frozen cherries all the time. Thanks for stopping by and sharing your story! I love hearing from readers! You’ve made my morning!
Delicious! Will be making these on a regular basis from now on:)
Hi Linda!
Thanks for stopping by and leaving a rating! I’m very happy to hear you liked it!
Cheers!
Unless I missed something (and I’ve read and reread the recipe!), there is zero salt flavor to the beans. Luckily I checked them after an hour and discovered the bland taste and was able to still add some salt. I’m not cooking with ham or ham hock or any meat – I think the h naturally adds salt and that makes a huge difference! Maybe consider recommending a measure of salt for those of us that are not using any kind of ham? I hope I’ve caught the error in time so these beans aren’t going to be tasteless! By the way, I did use the recommended amount of salted butter, so that’s not the issue.
Hi Wendy!
That is probably an oversight on my part, I never add salt to my beans until after they are cooked, and that happens at the table. My grandma always told me that salt added to beans during cooking makes the tough.
Cheers!
Salt is a natural tenderizer. I add salt during the cooking process.
Yes, salt added during the cooking process will cause an unpleasant result on the skin of the bean.
Hi Jen!
Thanks for that!
I want to can this, how long would you cook these in a pressure canner and what PSI?
Hi Tammy!
I’m sorry, I can’t answer that. I have never used a pressure canner, it’s the one piece of kitchen equipment that terrifies me.
Cheers!
What does this mean?
“Place the beans back into the pan and cover with water to cover.”
Hi Catherine!
It most likely means I made a mistake when writing that step. You just need to cover the beans with water. Thanks for pointing that out.
Happy Sunday!
You want enough water to cover the beans and note it says add water as needed while they are cooking, . First round of cooking with water was (for me important) to get some of understandable sugars that cause gas, so you leach them out, and the beans are also starting to cook. After the 30 minutes, you throw out that water and replace it with fresh water and just enough water to cover the beans then finish cooking and adding the spice and meat as per instructions in recipe.
Hi Vicki!
Thanks for visiting again and sharing your thoughts about the directions and extra information about the sugars!
I loathe green lima beans and edame but I love fully mature butter beans. Cooking some now, getting ready to add some butter.
Can you cook in Crockpot, how long, low or high
Hi Stephanie!
I have never used the slow cooker for these, but Bob’s Red Mill has directions on their bag that says to rinse the beans and use 3 cups of water for each cup of beans then cook on low for 4 to 5 hours or high for 2 to 3 hours. Hope this helps!
Can this be done with frozen butterbeans?
Hi Kt!
I’ve never used frozen beans but I’ve heard they don’t need any precooking or soaking. If I were to use frozen butter beans, I would start with step 5. Hope this helps!
I made these last night and they were absolutely delicious. I had bacon on hand, so I used that instead of the ham. Worked out great!
Hi Jules!
Thanks for swinging back by to let me know how the recipe went. I’m glad it worked out well for you. I bet they were delicious with bacon!
Cheers!
Grew up on these. Mom always soaked the bean until the skins were crinkly. Hard to remember but seemed liked she soaked them for many hours or overnight. Alsways cooked with pork or ham shank. Usually served over biscuits and somtimes cornbread. They were so good. Never cokked these myself but am now inspired.
Hi Gene!
My mom always soaked her beans too! I just don’t have the patience. LOL! When I want some beans, I don’t want to wait until tomorrow. Thanks for sharing!
soaking the beans, takes all the fun out of it if your a guy 🙂 You’ll be able to play a tune as well as Hank or Garth.
Hahahaha!
Beth, This is wonderful recipe! When I first made it, I used Penzeys Bavarian seasoning instead of the Creole seasoning. Whenever I make a ham I use Penzeys Bavarian, so my beans tasted like I had included ham, even though I did not add any ham. I also used fresh butter beans from the farmer’s market. My husband loved these beans!
Hi Linda!
I have never used Bavarian seasoning, but you have me intrigued. I’ll bet fresh beans were amazing too! Thanks for stopping by and letting me know that it worked out well for you!
Cheers
This sounds good, but I have a question Re: butter. In your comments you said no more than 1-2 tbsp per pound of beans, but the recipe calls for 1/2 cup (8 tbsp). Am I misreading or ?
Hi Jeanie!
The 1 to 2 tablespoons per pound refers to using oil or bacon fat instead of butter. You do need a bit of fat to make beans creamy. You could add less butter, but I wouldn’t go less than 1/4 cup because it does add flavor. Hope this helps!
Be well!
Can you cook the beans in crockpot?
Hi Shelley!
I have never cooked these in a slow cooker so I’m afraid I can’t be much help.
I made these beans Soaked them as instructed added, butter, smoked ham hocks, and smoked ham shank, I also prepared them with chicken broth and served with rice, corn bread and Cole slaw ……….OMG they were DELICIOUS and oh so creamy
Hi Felicia!
I’m so happy to hear your beans were a success! Thanks for stopping back by and letting me know.
Cheers!
I have a smoked ham bone to throw into my Instant Pot with baby carrots and chicken broth. I’ll cook it on high pressure for 5 minutes and then after I release the pressure, I’ll add several cans of butter beans (all I have on hand). I plan to add the butter and other ingredients, especially the seasonings, in your recipe and I hope it turns out!
When you let it simmer for 2hrs, do you cover the pot?
Hi Yolanda!
I don’t cover the pot,
Cheers!
Have you ever used an Instant Pot to make this recipe?
Hi Beth!
I haven’t. I don’t use it nearly as often as I should either.
Sorry!
Not sure what I did wrong… followed recipe butthe skin on beans felt tough and not crramy
Hi Jana!
Sorry to hear that your beans didn’t turn out as expected. It sounds like the beans may have needed to cook a bit longer. The skins on large lima beans can be a little tougher than other beans, especially if they are older.
Cheers!
I make mine similar to the way you do except I add small diced potatoes to it also. Family loves it.
Hi Jacquie!
I’ve never tried diced potatoes, I bet that is delicious!
Silly question but do I need to soak the dried beans first? I’m assuming so but that was not mentioned. Or if it was I read over it
Hi Haley!
There are no silly questions! I should have made that clearer. You do not need to soak the beans in this recipe. I never soak my beans for any recipe actually! These beans use a “quick soak” when boiled and allowed to sit in the water for 30 minutes.
If you want to soak the beans you can, just skip the boiling and resting part. Finish the recipe starting with step 6.
Hope this helps!
Stay safe!