large lima 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.

Classic Butter Beans

lima beans

onion

garlic powder

Creole seasoning

red pepper

black pepper

bay leaves

salted butter

ham (optional)

Sort and rinse the beans. Beans do not need to be soaked.

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 to cover.

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 stir well to combine.

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 ham, allow the beans to cook at least an hour before adding the ham.

When beans are tender, remove from heat and serve with cornbread or over rice for a complete meal.

An easy recipe for the most delicious and creamy butter beans! The beans are simply flavored with garlic and dried herbs, but they pack so much flavor.

Creamy Butter Beans

butter beans ((large lima beans))

tbsp extra virgin olive oil

garlic ((thinly sliced))

onion ((finely diced))

carrots ((finely diced))

green bell pepper ((deseeded, then finely diced))

oregano

vegetable stock

butter

parsley ((finely chopped))

Salt and black pepper

Soak the butter beans in a bowl with water to cover by at least two inches. Let stand overnight or at least for six hours until the butter beans have doubled in size. Drain out the water.

Place olive oil and garlic in a large pot or Dutch oven. Turn heat to medium low and saute for a minute.

Stir in the vegetables: onions, bell peppers and carrots. Add a pinch of salt and ground black pepper to taste. Saute for five minutes over medium heat or until the vegetables are partly tender. We are not looking to brown them.

Stir in the soaked, drained butter beans, oregano and bay leaves. Mix well.

Add the vegetable stock or water to the pot and mix well. Bring to a boil, then turn heat down to a simmer and cover the pot. Let the beans cook 30-40 minutes or until they are tender.

Use a ladle to mash just a few butter beans. This will help thicken the sauce. Add salt if needed and stir in the vegan butter at this time, if using. Stir in the parsley. Turn off heat. The sauce will thicken further as the beans stand.

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Classic Butter Beans

Creamy Butter Beans

Top 2 large lima beans recipes from across the web

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

Top Tags

Classic Butter Beans

Creamy Butter Beans

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