This classic southern side dish is one of my favorites but I hardly ever have time to make them the old-fashioned way. Lucky for me this recipe takes just 20 minutes.
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Table of Contents
🗝️ Key takeaways
- You can't beat hearty, creamy beans and the smoky flavor of bacon.
- Make a big pot of butter beans for your next potluck or serve 'em on the dinner table-they go great with so many main dishes!
- You'll learn my Southern secret to slash cooking time without sacrificing the classic creamy texture.
This easy recipe makes delicious Southern butter beans that taste traditional but don't need to soak or simmer for hours.
With four basic ingredients and a few minutes of effort, you can enjoy a great side dish that all generations-kids to grandparents-will approve.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Butter beans and large lima beans are basically the same thing.
- Instead of bacon, toss in some diced ham (ham hocks are traditional, but they take too long to cook.) You'll have to use a little butter to make up for the missing bacon grease, though.
- Add a little spice! Stir in some red pepper flakes, smoked paprika, or a pinch of creole seasoning if that's how you like your butter beans.
- It's not necessary, but you can add minced garlic cloves or garlic powder for more flavor.
- If you need a vegetarian side dish, feel free to omit the bacon (use a little butter instead) and swap chicken stock for vegetable.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Cook the bacon and chopped onion in a large Dutch oven or skillet.
- Add the canned beans.
- Stir in the chicken broth.
- Season with black pepper and simmer. Mash some of the beans and stir.
🥫 How to store leftovers
Creamy butter beans are hearty enough to make delicious leftovers, so don't be afraid to whip up a double batch if you enjoy them.
Let the leftovers cool down first. Then, place them into an airtight container or freezer-safe storage baggy.
In the fridge, butter beans will keep for about five days. However, they'll last for three months frozen.
Be sure to let frozen beans thaw overnight in the fridge for best results. Then, heat up your leftovers in the microwave or on the stove over medium heat for just a few minutes. Enjoy!
💭 Things to know
Expert Tip: For this butter bean recipe to cook perfectly, you must use canned beans. There isn't enough water to cook dried beans, and the cook time isn't long enough, either.
- Look for large lima beans-they go by a few different names, and your local grocery store might call them lima instead of butter beans.
- Letting the beans simmer without the lid will reduce some of the cooking liquid (as the water evaporates) and make them creamier.
- Scoop out a handful of the beans and mash them with a fork. Then, stir 'em back in. This is the best way to get that creamy texture you love so much from a classic butter beans recipe-without hours of cooking.
👩🍳 FAQs
No ma'am! While fresh butter beans need to be soaked and shelled, we skip the fuss and use canned. They're just as tasty and so easy.
I don't recommend it. Baby lima beans are a little more mealy. Large lima beans, however, taste buttery after cooking. In fact, that's where the nickname "butter beans" comes from!
I really prefer just sticking with butter beans, or large lima beans. However, navy beans have a similar creamy texture, so you could probably use them.
Look for the consistency you like. Butter beans should be creamy, but if they're too thick, you can add a little water. Since we start with canned beans, they're soft already and just need heating up.
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🍽️ Serve with...
This delicious butter beans recipe just begs to be served alongside other Southern favorites, like fried pork chops and easy buttermilk cornbread.
Don't forget some hot sauce for garnish and a good 'ol blackberry cobbler to finish off your feast the right way.
📞 The last word
I know, I know... Grandma used to slow-cook them in a big pot and they were delicous.
These cut hours off the prep time and they are pretty delicious, too. Are they as good as Grandma's?
Well, we'll let you decide.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Southern Butter Beans
Print Pin Recipe Rate RecipeIngredients
- 2 pounds butter beans, canned
- 1 cup chicken stock
- 6 slices bacon, cut up
- 1 ½ cups onion, diced
- 1 ½ teaspoons cracked black pepper, more to taste
Instructions
- Cook the bacon and diced onion together until the bacon is crisp and the onion is tender.
- Add the butter beans, chicken stock, and black pepper.
- Bring to a simmer and cover.
- Simmer about 5 minutes.
- Remove the cover and simmer for about 3 minutes more to let some of the liquid evaporate.
- Mash some of the butter beans and stir into the liquid. Add a little chicken stock if you want more liquid.
- Serve.
Notes
- Use canned beans. This recipe will not work with dried or fresh butter beans!
- Look for large lima beans-they go by a few different names, and your local grocery store might call them lima instead of butter beans.
- Letting the beans simmer without the lid will reduce some of the cooking liquid (as the water evaporates) and make them creamier.
- Scoop out a handful of the beans and mash them with a fork. Then, stir 'em back in. This is the best way to get that creamy texture you love so much from a classic butter beans recipe-without hours of cooking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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Brian says
The recipe looks good, but no self-respecting Southerner would use canned beans.
Marye says
Brian - a self respecting southerner who takes care of a daughter with terminal brain cancer, owns a thriving 6 figure business and runs it by herself, is the main breadwinner for the household, has a family, works out in the gym regularly, and writes fiction novels on the side absolutely would use canned beans. Cute that you are so opinionated.
Stacey Key says
You have the best recipes ever!
Thank You,Stacey
sonnchris4 says
These beans came out very creamy & delicious. They taste like they cooked all day. Super easy recipe.