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A little smoky, a little buttery, and a whole lot of comfort in a pot.

So here’s the thing —
These butter beans? They’re not glamorous. They’re not gonna end up on the cover of Bon Appétit. But they’ve shown up at more family reunions, Sunday dinners, and post-church potlucks than I can count. And every time I make them, my kitchen smells like someone loves me.

That’s not a metaphor.
That’s bacon, garlic, and butter doing their job.

I remember standing on a chair next to my mama at the stove, watching her stir a pot of these beans like it was a sacred ritual. She’d hum some old hymn, flick the spoon to taste, nod quietly like the beans had whispered something to her. That’s the kind of recipe this is — the kind that doesn’t yell, just wraps you up in a soft “here, baby, sit down and eat.”

Why You’ll Probably Fall in Love with This Pot of Beans

They’re cozy — like soft socks and your favorite old hoodie.
Everything cooks in one pot, which feels like a small miracle.
Bacon. Enough said.
The broth turns rich and buttery and perfect for sopping up with cornbread (or even a biscuit you accidentally overbaked).
They feed a crowd or one tired person who wants something warm for the week ahead.

What You’ll Need (And What You Can Fudge)

Listen, this isn’t one of those recipes where you need to measure to the atomic level. Here’s what I usually toss in — with a few if-this-then-that swaps just in case your pantry’s running on vibes.

The Beans:

1 lb dried lima beans (aka butter beans). Big, pale, flat beans. You can use frozen in a pinch, but dried ones taste like they tried.

Forgot to soak ‘em overnight? Same. We’ll get to that in a sec.

The Flavor Makers:

4 slices thick-cut bacon, chopped. If you only have regular bacon, use a couple more slices. If you’ve got a smoked ham hock, throw that sucker in.
1 yellow onion, diced. Doesn’t need to be fancy — just not one that’s already sprouting in your pantry.
1/2 cup shredded carrots. I know, I know. It sounds odd, but it melts into the background and makes everything just a smidge sweeter. Trust me.
2 cloves garlic, minced (or more, if you’re feeling dramatic).
1/2 teaspoon dried thyme. Or a sprig of fresh if your garden’s still hanging on.
1/2 teaspoon garlic powder & onion powder. Layering flavor is how we roll.
2 bay leaves. Don’t ask what they do — just add them.
1 stick (1/2 cup) butter. Yes, the whole thing. No, we’re not cutting corners.
4 cups chicken broth. Low-sodium if you like to season as you go. Water if you’re in a tight spot, but broth’s better.
Salt and pepper, to taste — meaning taste it a few times and trust your gut.

How to Cook ‘Em (Or, The Lazy Southern Way That Still Tastes Like Love)

Step 1: Soak ‘em… or Don’t

If you’re a planner: Soak the dried beans overnight in a big bowl of water.
If you’re like me: Toss the beans in a pot, cover with water, bring to a boil, turn off the heat, slap on a lid, and walk away for an hour. Boom. Quick soak.

Drain and rinse them either way. Let them start fresh.

Step 2: Bacon Time

Grab your heaviest pot. A Dutch oven if you’ve got it, something that says, “I’ve seen things.” Cook the bacon pieces over medium heat until crispy and the fat smells like Sunday morning.

Don’t you dare drain that fat. That’s the flavor talking.

Step 3: Veggie Time

Toss in the onion, shredded carrots, garlic, thyme, garlic powder, onion powder, salt, and pepper. Stir everything around in that bacon fat until it smells so good you consider eating it with a spoon. Don’t do that. Yet.

Step 4: Everybody In

Add the beans, bay leaves, butter, and chicken broth. Then add just enough water to make sure the beans are covered by about an inch. Give it all a stir.

Step 5: Simmer and Chill (Well, Not You — the Beans)

Turn the heat down until it’s just barely bubbling — we’re talkin’ a soft simmer. Put a lid on it just a little off-kilter and let those beans take their sweet time. Stir now and then. Keep an eye on the liquid — add more broth or water if it gets too low.

They’re done when the beans are soft and the broth is thick enough to make you want to lick the spoon. Usually about an hour to 90 minutes, depending on how generous the bean gods are feeling.

Bonus moment: That first taste — when it hits the back of your tongue and you just… pause? That’s the good stuff. That’s why we cook.

Switch It Up (You Know You Wanna)

Add a splash of hot sauce if you like a little heat. (Crystal or Texas Pete, don’t @ me.)
Toss in chopped greens in the last 10 minutes — kale, collards, even a bag of spinach.
Feeling indulgent? Add a splash of cream at the end. No one’s judging.
No bacon? Use olive oil, a splash of liquid smoke, and call it a day.

Storing the Love

Fridge: These keep for 4–5 days easy. Tuck into a container and they’ll be even better tomorrow.
Freezer: Ladle into freezer bags or containers, squeeze out the air, and stash for up to 3 months.
Reheat: Stovetop is best, but microwave works. Just loosen with a little water or broth if it gets too thick.

Pro tip: Serve leftovers over rice or with a fried egg on top. You’ll feel like a genius.

One Last Thing Before You Head to the Kitchen…

If you make this, I hope you eat it at your kitchen table with your elbows on the surface and your phone face down. I hope someone wanders in and says, “Mmm, what smells so good?” and you get to smile and say, “Just some butter beans.”

I hope it brings you comfort — even if your day’s been weird, or loud, or long.

And when you’re done, come back and tell me how it went. Leave a comment, shoot me a message, or heck, send me a picture of your beans. My inbox is always open for a little food talk.

Now go grab a spoon. Those beans won’t eat themselves.

Southern-Style Butter Beans

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Prep Time 10

Cook Time 1

Course Main, Side

Cuisine American, Southern

Ingredients

1 lb dried lima beans
4 slices thick bacon, chopped
1 yellow onion, diced
1/2 cup carrots, shredded
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 bay leaves
1/2 cup butter (1 stick)
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste

Instructions

Optional: Soak beans in cold water overnight and drain before cooking. If soaking overnight, skip step 2 and 3.
In a large pot or Dutch oven, cover dried beans with water by 1 inch. Bring to a boil, then remove from heat. Cover and let sit for 1 hour.
Drain and rinse beans with cold water. Set aside.
In the same pot, cook chopped bacon over medium-high heat until crisp. Do not drain the rendered fat.
Add diced onion, shredded carrots, minced garlic, thyme, garlic powder, and onion powder. Season with salt and pepper. Sauté for about 5 minutes until vegetables are soft.
Return beans to the pot. Add bay leaves, butter, and chicken broth. Add additional water as needed so that beans are fully submerged.
Reduce heat to a gentle simmer. Cover partially and cook 60 to 90 minutes, stirring occasionally, until beans are soft and the liquid has thickened.
Check liquid level during cooking and add more water or broth if needed. Remove bay leaves. Adjust seasoning with salt and pepper before serving.

Notes

Using soaked beans helps reduce cooking time and improve texture, but you can also use the quick-soak method described. Leftovers store well and reheat beautifully.

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