Classic southern butter beans with bacon are quick and easy with this shortcut recipe. You'll get all of that good country flavor without the hour of simmering Grandma's recipe takes.
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
Storage: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.Tips:
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.