Classic Butter Beans
Tender and creamy old fashioned butter beans are a classic Southern comfort dish served as the main attraction or side dish. Beans from scratch starting with large lima beans.
Servings: 12
Calories: 207kcal
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
Beans can be soaked overnight, just skip steps 2 through 5, you still need to sort beans and look for dirt, debris, and rocks.
Slow Cooker: Follow steps 1 through 5 on the stovetop. Transfer rinsed beans to a 6-quart slow cooker with fresh water and seasonings. Cook on high for 4 to 5 hours. Add butter and meat during the last hour.
Instant Pot: Skip the soak. Sort and rinse the beans and add to the IP along with seasonings, and 6 cups of water. Manual high pressure for 30 minutes with a 20-minute natural release. For a creamy finish, stir in butter and use the sauté setting for 10 to 15 minutes.
Nutrition
Serving: 0.5cup | Calories: 207kcal | Carbohydrates: 26.7g | Protein: 13.9g | Fat: 10.7g | Cholesterol: 41mg | Sodium: 584mg | Fiber: 14g | Sugar: 1.4g
