butterbeans

A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans.

Lima Beans with Ham Hocks and Rice Recipe

Ham Hock (12-oz)

Lima Beans (16-oz)

Rice, uncooked

Black Pepper

Sugar

Sort through the dry beans, removing any discolored beans, rocks or trash.

Place the beans in a large bowl, cover with about 3 inches of water.

Next Day, fill a large stock pot about half full with water.

Place the pot over Medium heat on your stove top.

Once the water begins to boil, add the ham hock.

Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.

Let the beans cook  uncovered for about an hour, stirring once or twice in the process.

Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.

Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.

I grew up on dry beans and cornbread. If we had ham, mom would use it or bacon and even just the bacon grease to season. Iron skillet fried taters always accompanied them. Green onions or sliced onions that had been soaked in water and sliced maters. I've just made myself hungry but that is good eating. Never had the rice with them but I will try it.

EXCELLENT !! Thank you for including this recipe in all of your other wonderful southern recipes !! This is a wonderful cold weather meal and filling !! We ate this many a day and way back in the day, you could buy a bag of lima beans for 32 cents and it could feed a large family especially when paired with rice and cornbread. For those who have never tried this, they should ...it tastes way better than it looks ... Thanks again Steve and May God Bless you abundantly !!

Hi Steve, I am 71 and grew up on beans and vegs. Meat was optional ( scarce) but Granma at least had a little bacon drippins on hand. I wonder if you have ever tried this in a Instant pot? My grandkids gave me a 6 qt for xmas and I have tried a couple of things with mixed results. This old dog is trying new tricks. I did make a pot of speckled butter beans and cajun smoked turkey wings ( both frozen) turned out great. I would like to try this recipe in t e ip though. god bless Steve.

Hi Steve,Thanks for all you do I look forward to your newsletters and recipes.I love butter beans.Well honestly I love all kinds of beans and peas.Was wondering if you have a recipe for fried pea patties,i would like to cook some.I am looking for the snow to come in here in ALABAMA.Hope it passes me by.I hope you get enough dried apples,maybe make some fried apple pies,share the recipe.Stay warm and well.

Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!

Bean & feta spread with Greek salad salsa & oatcakes

can butter beans, drained

lemon, ½ juiced, ½

tbsp ricottaor bio yogurt

feta, crumbled

garlic

oatcakes

tomatoes, chopped

cucumber,

red onion, finely chopped

Kalamata olives, chopped

mint leaves(optional)

Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.

To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.

A simple and easy bake to feed the whole family

Salmon and Butterbean Bake

olive oil

onion (finely chopped)

garlic (crushed)

tomatoes

can pink salmon

tarragon leaves

butter

bread

Sea salt and black pepper

Preheat the oven to 190C/375F/Gas 5.

Heat a large sauté pan until medium hot, add the olive oil and onion and sweat for 5 minutes until just softened then add the garlic and cook for another 2 minutes.

Add the canned tomatoes and bring to a simmer, then reduce the heat and cook for 10 minutes until just thickened.

Season to taste with sea salt and black pepper then remove from the heat.

Meanwhile, place the salmon into a bowl and crush lightly with the back of a fork until well mixed then add the chopped tarragon, sea salt and black pepper.

Layer a third of the tomato sauce into a medium ovenproof dish then top with half the butter beans, half the salmon, then repeat with another third of tomato sauce, then remaining beans, salmon and last of the tomato sauce.

Top with the brioche breadcrumbs and place in the oven for 20-30 minutes until golden and bubbling.

Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes!

Southern Butter Beans Recipe (Best Lima Beans)

butter beans (lima beans)

bacon

onion

carrots

celery

garlic (minced)

thyme

rosemary

bay leaves

chicken base (bouillon or vegetable base)

water

Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.

Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.

Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.

Cover and simmer for 30-45 minutes, until the butter beans are soft.

Taste, then salt and pepper as needed.

Homemade baked beans

Tbsp Olive oil

Onion, finely chopped

Garlic, crushed

tsp Bittersweet smoked paprika (Main)

oregano

Sea salt and cracked black pepper

Butter beans, (large) drained and rinsed or use

parsley

Gently heat the oil in a heavy-based saucepan then add the onion and cook for 5 minutes until the onion begins to soften.

Add the garlic and smoked paprika and cook for a further 30 seconds.

Add the oregano, chopped tomatoes and sugar and season with salt and freshly ground black pepper. Simmer the tomato sauce until it thickens, about 5 minutes.

Add the drained and rinsed butter beans and stir to combine. Simmer gently until the beans are heated through. Stir through the parsley.

Serve hot with any of the suggestions below.

Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best

Lemon & herb chicken traybake with butter beans & potato wedges

potatoes

red onion,

garlic cloves, chopped

can tomatoes

tsp herbs

chicken thighs

lemon,

Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.

Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.

Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.

Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.

Stuck for lunchbox inspiration? Try this healthy chicken and butterbean salad, which will fill you up for the afternoon and deliver four of your 5-a-day

Chicken with Spanish-style butter beans

roasted garlic clove

lemon

½ tsp smoked paprika

can of butter beans

peppers,

cherry tomatoes

rocket

leftover roast chicken

feta

Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.

Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day

Slow-cooked marrow with fennel & tomato

young marrow (about 1kg)

tbsp olive oil,

rosemary sprig, plus extra leaves chopped to serve

fennel seeds

red onions,

dried chilli

fennel bulb, sliced

garlic cloves, crushed

white wine

tbsp red wine vinegar

capers

goat’s

Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn’t catch.

Deglaze the pan with the white wine. Cook until it’s evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat’s cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

Make this casserole with veggie sausages and butterbeans for a flavourful family meal that delivers four of your 5-a-day. Serve with warm crusty bread

Veggie sausage casserole

vegetarian sausages

celery sticks, finely chopped

carrots, finely chopped

garlic cloves, finely chopped

tsp sweet smoked paprika

fennel seeds (optional)

tomato purée

tbsp balsamic vinegar

plum tomatoes

vegetable stock

can butter beans

fresh vegetarian pesto

crusty bread, to serve (optional)

Heat the oil in a large flameproof casserole dish over a medium-high heat. Once shimmering, add the sausages and quickly stir to coat in the oil. Cook for 5-7 mins until browned all over, then scoop out and set aside on a plate. Turn the heat down to medium and stir in the onion, celery and carrot with a big pinch of salt. Cook for 8-10 mins until softened but not coloured.

Stir in the garlic, paprika and fennel seeds, if using, and cook for another 1-2 mins until fragrant. Stir in the herb sprigs and the tomato purée. Stir well to coat everything and cook for 5 mins until the tomato purée has caramelised and turned dark red. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste, remove the herb sprigs and discard.

Drizzle over the pesto and serve with warm crusty bread, if you like.

Zesty, creamy, and delicious butter beans can be enjoyed as is stew-style or served over rice or quinoa for a filling meal. Naturally vegan and gluten-free.

Zesty Butter Beans Recipe

red onion (finely chopped)

full fat coconut milk

lemon juice (fresh

turmeric

black pepper

½ teaspoon smoked paprika

salt

garnishes (red chili flakes, hemp seeds)

Oregano (US /ɔːˈrɛɡənoʊ/ or /əˈrɛɡənoʊ/; UK /ˌɒrɪˈɡɑːnoʊ/; scientific name Origanum vulgare) is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to temperate western and southwestern Eurasia and the Mediterranean region.

Garlic Clove

Ground Turmeric

Lemon Juice

An oil is any neutral, nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (immiscible with water, literally "water fearing") and lipophilic (miscible with other oils, literally "fat loving"). Oils have a high carbon and hydrogen content and are usually flammable and slippery.

red onion

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

Paprika /pəˈprikə/ or British:/ˈpæprɪkə/ is a spice made from air-dried fruits of the chili pepper Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World and later introduced to the Old World. Originating in central Mexico, it was brought to Spain in...

paprika

In a small saucepan on the stovetop over medium heat, add the oil, onion and garlic. Saute for 5 minutes or until all has softened and is beginning to turn golden.

Add the butter beans, coconut milk, lemon juice, turmeric, pepper, paprika, oregano and salt. Stir well.

Let the butter beans simmer, while stirring frequently, until all has thickened a a litte and is nice and creamy, about 5 minutes.

Serve and enjoy!

These Butter Beans are truly delicious!  I did not have all the ingredients on hand, but I thought with a few substitutions they would turn out okay! I did not have coconut milk, so I substituted evaporated milk, and just about a 1/3 of a can, as I read the comment about them turning out soupy.  I also did not have oregano, but I did have Italian seasoning and thought that would be similar enough.  For the rest, I followed the recipe.  I will make these beans again using the ingredients that I lacked this time, but in any case, they came out very, very good! Thank you, I am trying to find more vegetarian meals, and this is a keeper!

I made this today. I had a bag of baby lima beans I cooked. Then followed the recipe. Mine also was very soupy. I strained the beans and poured back some of the liquid. Then I froze the rest of the liquid for future use. Very tasty.

Love this recipe - so easy and quick and tasty! I freeze portions to have for lunches at work with a pitta bread. I've found a quick blast of the hand blender makes the consistency nice and thick (I use Bold Beans Queen Butter Beans which are big so need some help!).

Lovely recipe which I will definitely make again.

As others have said mine was rather soupy so I needed two jars of queen butterbeans. 

Always happy to have extra for further meals so no problem. 

Thank you.

Hello! Thanks for the delicious recipe. It came out very nicely. I used canellini beans because that's what I had. The spices plus lemon juice and coconut milk are a perfect balance. I added sliced roasted fennel bulbs to the mix (needed using) and served over quinoa. Thanks again!

Maybe the best butterbeans I have ever had, and I live in the South. Mine were a little soupy, but a second can of butterbeans easily fixed that.

This is a 10/10. lazy, tasty dinner. Will definitely run thinner with store brand beans!!! But what great opportunity to use some crusty bread to soak up the goodness. Canned coconut milk, not the coconut milk in a carton for drinks by the almond milk.

Delicious! Made this as a meal prep for lunch and can confirm it freezes/defrosts/reheats very well. For me it made 2 portions (as a main meal) and I scooped it onto some garlic naans. Lovely warmth to the dish and I just LOVE butterbeans. Thanks for sharing - will make again!

This dish is so good! The beans are so creamy and flavorful, and the spices give them a nice zesty kick. I also love that this recipe is so easy to make, it's definitely a weeknight keeper!

I love a bit of heat and these Zesty Butter Beans are my new favorite! Will be making this again as my holiday side dish!

I adore butter beans! Sometimes they're harder to find so I swap out cannellini beans but nothing compares to the smooth and creamy texture of butter beans. This recipe is a gem for making a vegetarian dish taste so good even my meat loving husband enjoys them!

https://content.jwplatform.com/videos/LcDzVwN4.mp4

Top 10 butterbeans recipes from across the web

The most viewed butterbeans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lima Beans with Ham Hocks and Rice ...

Bean & feta spread with Greek salad...

Salmon and Butterbean Bake

Southern Butter Beans Recipe (Best ...

Homemade baked beans

Lemon & herb chicken traybake with ...

Chicken with Spanish-style butter b...

Slow-cooked marrow with fennel & to...

Veggie sausage casserole

Zesty Butter Beans Recipe

Top 10 butterbeans recipes from across the web

The most viewed butterbeans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lima Beans with Ham Hocks and Rice ...

Bean & feta spread with Greek salad...

Salmon and Butterbean Bake

Southern Butter Beans Recipe (Best ...

Homemade baked beans

Lemon & herb chicken traybake with ...

Chicken with Spanish-style butter b...

Slow-cooked marrow with fennel & to...

Veggie sausage casserole

Zesty Butter Beans Recipe

The most viewed butterbeans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine