Butter beans are just large lima beans, sometimes speckled. I grew up eating limas and butter beans from a can or a frozen box but this really couldn’t be any easier. It just takes a little time but it’s easy time, you don’t have to do a thing.
- Dried Lima Beans
- Ham Hocks (or Bacon or Ham)
- Salt
- Black Pepper
Dump the beans into a large pot. Add enough water to cover them by 2 or 3 inches. Add the ham hocks. Bring to a simmer and let them cook until the beans are tender, 2 or 3 hours.
Remove the hocks, season with salt and pepper and serve. Enjoy!
{ 6 comments… read them below or add one }
I LOVE butter beans. One of my favorites. I noticed that you did not soak your dried beans. I usually do and thought that that you always soak any dried beans. What is the difference? Just a longer cooking time? Just curious! Thank you!
The big difference? I’m too lazy and/or unorganized to get beans soaking the night before
I do sometimes do a “quick soak” where I bring them to a boil, cover them, turn off the heat and then let them soak for a few hours. Other times I just bring them to a simmer and let them cook until they’re done. I just have to be careful about not letting the pot boil dry.
Lima beans are such an excellent source of fiber and I love how simple and delicious you have made them with this recipe. Do you have any suggestions for what to pair this dish with?
They’re just a good, basic Southern side dish that goes with about anything but I particularly like them next to Gouda grits.
I think you’re right – this dish could probably go with just about anything. I’ve never tried Gouda grits before – sounds interesting.
This would cainertly be a comfort soup for our S. Florida rainy, and super windy days for the last two weeks!Super yummy bean soup…I can just smell the aroma of the pork hocks, when soup was slowly simmering. Oh, my! you got me on this one, Malou…love it!