Southern-Style Butter Beans
Dried lima beans simmer with bacon, onion, carrots, garlic, butter, and chicken broth until tender in a rich Southern-style pot.
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.
Nutrition
Serving: 1servingsCalories: 375kcalCarbohydrates: 37.3gProtein: 14.4gFat: 14.3gSaturated Fat: 8gTrans Fat: 0.5gCholesterol: 34mgSodium: 463mgFiber: 6.8gSugar: 1g
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