Jump to Recipe Print Recipe
A recipe for Butter Beans cooked southern-style with salt pork. The beans are slow-simmered and create a creamy-like sauce without adding any cream or milk.
Butter Beans Southern-Style Recipe
It was a typical family dinner at my in-law’s house. A big southern feast filled the table. Two main dishes were not uncommon.
The sides were plentiful including creamed corn, green beans, macaroni and cheese, mashed sweet potatoes, and fried okra.
One thing was new to me and it was butter beans. I don’t remember ever having it as a kid.
One bite was all it took. Since then it is something I’ve looked forward to my mother-in-law cooking over the years.
There are two types of southern butter beans. One is made with fresh baby or small green lima beans and has a butter sauce.
The other is made with large dried beige limas and is slow-simmered for hours. The second creates a creamy-like sauce without adding cream or milk.
It’s obvious I’m sharing the recipe for the latter. To be honest, it’s all I knew were butter beans until I did some research and discovered the other one.
I suppose it all depends on what you relate to the name.
Creaminess comes from the cooking process. Slow-simmering with only enough water to keep the beans covered creates a thick “sauce.”
If you add too much water it will be thin and not have the right consistency. It means checking them about every 20 minutes and adding a little water if needed.
That does take more effort however the end result is worth it.
It’s also important not to stir unless necessary. Stirring will break the beans apart and turn a lot of them into mush. The most I do is gently nudge them around with a wooden spoon once or twice.
The recipe came from my mother-in-law. I had a couple of discussions with her to get all the details.
She calls what is used to simmer with the beans “streak o’ lean.” It’s also called fatback or salt pork.
I stated salt pork in the ingredients since that is what it is typically labeled as in the grocery store. I buy it sliced however you can buy it whole and cut slices.
Have you cooked a family recipe lately? This was the first time I made butter beans because I always relied on getting them at my mother-in-law’s house.
It is important to learn directly from the ones who make the dishes so wonderfully. I encourage you to do the same with your family and have a lot of fun in the process.
Fun Facts About Butter Beans
- Is there another name for butter beans? Butter beans are one type of lima beans.
- What’s the difference between lima beans and butter beans? There’s no difference between lima beans and butter beans, because butter beans are a type of lima bean.
- What are butter beans good for? Butter beans can be used just like any other bean—for slow cooking, as a side dish, as hummus, or in a mixture with other beans.
- Can you buy canned butter beans? Yes, you can buy canned butter beans, but they shouldn’t be used in a slow-cooked recipe or they will fall apart.
- What’s the history of butter beans? Butter beans, or lima beans, originated in Peru as a food reserved for the elite.
What to Serve with Lima Beans
- Dad’s Cornbread
- Honey Cola Ham
Butter Beans Southern-Style
A recipe for Butter Beans cooked southern-style with salt pork. The beans are slow-simmered and create a creamy-like sauce without adding any cream or milk.
CourseMain Dish
CuisineAmerican Southern
Cook Time 3 hours
Total Time 3 hours
Ingredients
- 6ouncessalt pork6 thick slices
- 1poundlarge lima beans
- 1teaspoonsalt
- 1/2teaspoonfresh ground pepper
Instructions
Rinse and drain beans.
Put salt pork slices in the bottom of a large 7 to 8 quart pot. Pour the beans on top.
Cover the beans with about a half-inch of water.
Bring to a slow boil and reduce the heat to simmer. Do not let get to a full rolling boil.
Cover the pot loosely. Check every 20 to 25 minutes and add more water just to cover the beans.
After 1 to 1 1/2 hours, add 1 teaspoon of salt.
Continue to simmer, adding more water as needed, until beans are soft, about 2 1/2 to 3 hours.
Remove and discard salt pork slices.
Add pepper and gently stir. Taste and adjust seasoning with salt and pepper.
Recipe Notes
Note: Stirring the beans during the cooking process can cause them to break apart. Stir gently and only as needed.
What Else Can You Make with Butter Beans?
- Butter Bean Edamame Hummus
FAQs
Canned or frozen butter beans don't require any soaking or initial preparation beyond a quick rinse or thaw, but dried beans require a few extra steps. Soak the beans overnight (optional): If you choose to soak your beans to save cooking time, thoroughly wash, drain, and pick over beans for any debris.
Can you eat butter beans straight from the tin? ›
From the tin – not a cooking method, but butter beans and be enjoyed straight from the can. Try scattering them in a salad or alongside a sharp, salty cheese with a drizzle of olive oil and herbs.
How do you thicken canned butter beans? ›
Feel free to add arrowroot or cornstarch if you like it thicker. How do I make a Butter Bean Stew? To make Butter Bean Stew, simply add vegetable broth to this recipe, and more hummus as needed until the desired consistency. You can also add chopped sun-dried tomatoes to pack in more flavor.
Why are my butter beans not filling out? ›
Butter beans, or lima beans, are not particularly heat tolerant. Temperatures above 86º F, especially when the relative humidity is low, may cause bloom and pod drop. Any other type of stress will also cause the plant to drop its leaves and pods.
What happens if you don't soak beans first? ›
But, then I learned something astonishing: You can actually skip soaking beans over night, and actually you should. Not only does it shorten the amount of time until you have ready-to-eat beans, it also produces a more flavorful end result.
What happens if you don't soak dry beans before cooking? ›
Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.
Why can't you boil butter beans? ›
After soaked beans have been rinsed, add fresh water about two inches to cover. Bring to a boil, and then turn the heat down to just a simmer. If you boil them too rapidly, they will split and fall apart.
Do you need to remove skin from butter beans? ›
Fresh young beans (sometimes called baby limas) have a thin skin surrounding a pale green bean that can be removed after cooking or left intact, depending on the application. Mature, dried butter beans have a thicker, beige-colored skin that becomes tender when fully cooked.
Can you leave beans in tin overnight? ›
Low-acid canned goods, such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes and spinach) can be stored three to four days. Although it's safe to store the food in the can, it will retain better flavor if transferred to a glass or plastic storage container.
Should you drain canned butter beans? ›
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.
Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!
Why are my butter beans bitter? ›
Lima beans can be bitter because they weren't soaked before cooking. Soaking removes phytate, and boiling for a long time destroys lectins. Here are some ways to remove bitterness from lima beans: Quick soak: Cover the beans with water, bring to a boil, and then turn off the heat.
Can you overcook butter beans? ›
Overcooked beans will have an undesirable texture, but they may not be harmful if eaten. Furthermore, most people will spit them out rather than swallow them and ingest overcooked food. So, [overcooking] certainly can take away from the flavor and make beans taste bad. But, if you overcook your beans, don't worry!
Why do my beans fall apart when I cook them? ›
Vigorous boiling or inadequate water will make them bump into each other, which will rip their skins and cause them to fall apart. The bigger the bean, the longer the cooking time — lentils and split peas can cook in as little as 20 minutes, while chickpeas may need 2 hours or even more.
How do you make butter beans less gassy? ›
Soaking overnight and then discarding the soaking water leaches out sugars in beans that are responsible for gas production. But if you don't have time for a traditional overnight soak, a quick soak is just as beneficial. Rinse the beans and then place them in a pot with three cups of water for each cup of dried beans.
How long do you soak butter beans before cooking? ›
If you don't have a slow cooker, soak your dried beans in plenty of cold water for at least 8 hours or overnight. Rinse the soaked beans, tip them into a large, heavy pan, and add enough cold water to cover them by at least 10cm.
How do you soak butter beans quickly? ›
Quick Soak: This is the fastest method. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour.
How do you quick soak butter beans? ›
To quick-soak dried beans, simply bring a pot of beans and water to a boil and let them sit for an hour. It takes only about 5 minutes of your attention and works for any type of bean.
Can you soak butter beans too long? ›
Never soak for longer than 12 hours, or the beans will lose their texture and flavour.
