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Home » Recipes » Sides

Southern Lima Beans (Butter Beans)

Stacey – October 6, 2020 – 251 Comments

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Bowl of Southern Lima Beans

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Butter beans, lima beans, dried lima beans, large limas, pocketbook beans, mule ears, the list goes on and on. These delicious dried beans go by a host of different names. The truth is, they’re lima beans. Whether they’re green, speckled, white, cream colored, dried or fresh – they’re all varieties of lima beans. 

Now, I’ll admit I grew up calling these large limas or dried limas and called their smaller green to cream colored fresh counter parts butter beans (like these). And I’m not alone. I surveyed y’all on Facebook and saw that quite a few follow my naming nomenclature, while others were the opposite. Many of you call these large dried beans butter beans. And with more than 1,000 replies at last check, y’all are pretty passionate about what you call ’em.

Here’s what I know for sure… Call them whatever you will. Just don’t call me late to supper when these babies are on the menu. 

Lima Beans in bag

My recipe for cooking them is simple, straightforward, and only calls for a handful of ingredients, but it’s the method that really matters. Let’s jump in…

Now, my mom taught me that with all dried beans, they need to be soaked before cooking – whether using the overnight or the quick soak method. Now, since I know she’s reading this (Hi, Mom!), I’ll fall short of saying she’s wrong, but I will say that we now know better. Yep, modern science and testing have revealed that soaking beans really doesn’t do much other than cut down on the cook time (which isn’t a huge difference anyway). 

Since it’s how I learned to cook, I’m a strong proponent of the philosophy that the way your mom or grandma did it is the right way. So if you want to soak your beans, by gosh you need to soak those beans. But the truth is that if you don’t have time to soak, (or just don’t want to) you’re going to come out with some super delicious beans either way. 

Bowl of Southern Lima Beans

Now for me, these large dried limas should be swimming in a thick, rich broth that’s super creamy. It’s the way mom made them and after a few tests, the trick to getting them that way is super simple. You have to stir them. 

You see those beans right above here? Those beans were cooked  using the exact same method and ingredients, but I only stirred them twice. The result is mainly whole beans and a relatively thin, clear broth.

Now these down here below were stirred quite a bit more. The stirring broke some of the beans up and the starch from those beans thickened the broth and made for a hearty, thick sauce to coat the beans. This is how Mom made them. 

Either way is delicious, it’s just all in how you like them.Bowl of Southern Lima Beans

Now while some recipes calls for onion, garlic, even carrots, Mom made her beans with just water, smoked meat, salt, and pepper. Often she would also include a pinch of ground ginger as many claim it helps with the uh… um, “after effects” of eating a bowl full of beans, but there’s no scientific evidence of that being true. 

Outside of the beans themselves, most of the flavor comes from the salt and the smoked meat. I keep ham hocks frozen for this because I think they add the most flavor to dishes like this, but a ham bone, smoked turkey wings, smoked pork neck bones, or even smoked sausage can be used to get that smoky flavor. 

Bowl of Southern Lima Beans

Regardless of what you call them and whether you stir them or not, these beans are a hearty, delicious side (or even main dish) that’s perfect alongside some piping hot cornbread. In my family, beans like this have always been served with some raw onion. I’ve heard others say they add mayonnaise or even ketchup to them. No matter what goes with them, I know you’re going to love them! Y’all enjoy!

Bowl of Southern Lima Beans
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4.88 from 41 votes

Recipe Card

Southern Lima Beans (Butter Beans)

Course Side Dish
Cuisine American
Servings 8 to 10
Author Stacey Little | Southern Bite

Ingredients

  • 1 pound large dried lima beans
  • 1 large smoked ham hock*
  • 9 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  • Rinse the beans and check for any foreign particles.
  • Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and cook for about 20 minutes. Reduce the heat to a simmer, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep the beans just covered. Stir less frequently to allow the beans to stay intact, or stir more often to create a thick, rich broth. Be sure to see the blog post for details. Add the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.

Slow Cooker Method:

  • Place beans, water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the slow cooker.

Notes

*A smoked ham bone, smoked pork neck bones, smoked turkey wings, or smoked sausage will also work. You'll need about 1 pound. 
Bowl of Southern Lima Beans
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  1. Marjorie Chan

    February 3, 2023 at 3:15 pm

    Can I cook the bean in instant pot?

    Reply
    • Stacey

      February 3, 2023 at 3:44 pm

      Absolutely! Though you’ll need a different amount of water, I’d guess. I don’t have tons of experience with the Instant Pot. This might be helpful: https://bakemesomesugar.com/instant-pot-butter-beans/

      Reply
  2. jeanette smitherman

    January 24, 2023 at 3:30 pm

    I really appreciate all these recipes that I am discovering how to cook and making my family happy. Thank you for all the easy recipes that you post. I really enjoy making all these recipes. Please keep them coming so that I can be a pro just like you.

    Reply
    • Stacey

      January 25, 2023 at 1:03 pm

      So glad to hear you’re getting some good use out of the recipes, Jeanette!

      Reply
  3. Gee

    January 24, 2023 at 7:38 am

    Southern Lima Bean Soup (Butter Beans)
    Can baby lima beans be used ?

    Reply
    • Stacey

      January 24, 2023 at 10:09 am

      Sure! The dried baby limas should work, though the cook time might be shorter.

      Reply
  4. Devonna Perez

    January 11, 2023 at 5:56 pm

    Could you give me a recommendation on a good brand of dry lima beans? Thanks

    Reply
    • Stacey

      January 12, 2023 at 8:40 am

      I typically buy Dixie Lily or Camellia brand.

      Reply
  5. David Jones

    January 9, 2023 at 8:34 am

    Recipe worked great as written, only changes I made: I soaked the beans overnight, added a diced onion for flavor, used about 6 oz country ham pieces as I had on hand (next time may add more for more flavor), and used 8 cups water to start, after 1 hr cooking added additional 2 cups water, and I also added pepper and garlic powder at the start, but no salt – personal preference. After about 1.5 hours cooking after the initial 20 min boil they were ready, very tender and perfectly cooked and flavored. A great recipe, I used the larger white variety of lima/butter beans.

    Reply
    • Stacey

      January 9, 2023 at 12:29 pm

      So glad you enjoyed these, David!

      Reply
  6. Gary Lynn Bailey

    January 8, 2023 at 2:16 pm

    love large lima beans…which are not as easy to find in the store as they used to be.
    i usually use left over ham from the holidays. take it out of the freezer as needed.
    do it as you have here except i do saute a little onion before i add the beans. and somewhere in the simmering process add a tab of butter. they are called butter beans after all. good stuff.

    Reply
    • Stacey

      January 9, 2023 at 12:30 pm

      Hope you enjoy them!

      Reply
    • Katherine

      February 2, 2023 at 4:00 am

      Search Cajun grocery, louisiana.

      Reply
  7. Clara McElroy

    January 5, 2023 at 8:36 pm

    Comfort food from my childhood and I’m 85. My only additions are onions and bay leaves. I prefer a thick broth so I mash most of the beans. This next addition came in later years, thanks to the Magic Pan restaurant – add a little dry sherry to the bowl.

    Reply
    • Stacey

      January 6, 2023 at 2:01 pm

      Thanks for the sherry tip, Clara!

      Reply
  8. Sharon Fair

    December 30, 2022 at 6:19 pm

    I cooked “big lima beans” yesterday and they looked just like your last pan shown. So delicious with fried ham, turnip greens and cornbread!

    Reply
    • Stacey

      January 4, 2023 at 10:00 am

      Yum!

      Reply
  9. LindY G G Sherrod

    December 29, 2022 at 6:08 pm

    This is how my Mama cooked them and so do I. Pure comfort food, fry some cornbread and you got the best meal ever.

    Reply
    • Stacey

      January 4, 2023 at 10:03 am

      Agreed! Thanks, Lindy!

      Reply
  10. Lowell Fetrow

    December 16, 2022 at 1:43 pm

    Cooked these dried lima beans for 9 hours trying to get them soft, they are still hard as a rock. I have too throw them out !!!!!!!

    Reply
    • Stacey

      December 16, 2022 at 3:13 pm

      There’s definitely something wrong there. Typically, when beans won’t soften it means the beans are too old, your water is too hard, or there was some kind of acidic ingredient added to the recipe. Any chance it could be one of those?

      Reply
  11. Paula Anthony

    December 12, 2022 at 8:27 pm

    Recipe was very simple. Followed every step which calls for 9 cups of water that you definitely don’t need. Unless of course if you want your Lima beans swimming.

    Reply
    • Stacey

      December 13, 2022 at 9:45 am

      Hey, Paula! Did you soak your beans before hand?

      Reply
  12. Kevin

    December 11, 2022 at 8:30 am

    This is a great and tasty lama bean recipe I’ve made it more than once and I’m making it now as we speak

    Reply
    • Stacey

      December 12, 2022 at 9:18 am

      I’m so glad to hear you enjoyed this one, Kevin!

      Reply
  13. Bobbie

    December 1, 2022 at 11:04 am

    Thank you for this! My mom passed away in October, and while cleaning out her home I found a bag of dry large lima beans. I said to my husband that I’ve never done these myself, but remember them from my childhood. I wasn’t sure how, but now I do-thanks to you!

    Love your site and your stories! Thank you <3

    Reply
    • Stacey

      December 2, 2022 at 10:11 am

      Thank you, Bobbie! I’m so sorry to hear about your mom.

      Reply
  14. Zora Adams

    November 27, 2022 at 8:08 am

    I’ve started cooking them now. I put country ham pieces in them. I hope that will be enough salt. You said add pepper. I’m doing that now..They are in slow cooker.

    Reply
    • Stacey

      November 29, 2022 at 10:26 am

      Hope they turned out great for you! You can always add more salt if necessary.

      Reply
  15. Murray Gaulding

    November 22, 2022 at 7:00 pm

    Sounds good. I’m making them now

    Reply
    • Stacey

      November 23, 2022 at 9:24 am

      Hope they turn out great for you!

      Reply
  16. Susan

    November 21, 2022 at 8:51 am

    Thank you Stacey. I threw my bag away and could not remember. After soaking beans… I forgot how long to cook, thank you. Very good article, photos, and recipe. I was going to ask what tge secret ingredient is to avoid gas from beans and you said yiur mom said ginger. I am allergic to ginger so no on that but i thought it was baking soda. I am not sure so i won’t use that either but i will use a ham bone!!! Thank you!

    Reply
    • Stacey

      November 21, 2022 at 2:35 pm

      I’m just not sure of a sure-fire way to eliminate it.

      Reply
  17. ROZ

    November 20, 2022 at 5:11 pm

    Mine turned out excellent. I used smoked turkey wings!!! Very tasty!!!

    Reply
    • Stacey

      November 21, 2022 at 2:40 pm

      Yum! Those turkey wings work perfectly!

      Reply
  18. Sande Mullen

    November 10, 2022 at 12:34 pm

    Excellent recipe

    Reply
    • Stacey

      November 10, 2022 at 12:51 pm

      Thanks, Sande!

      Reply
  19. Sandy

    November 6, 2022 at 10:41 pm

    I make my beans almost like you do and I always soak my beans as my mom taught me to. I like to add a bag of frozen vegetables at the end. Cornbread with Lima Beans is a must!!

    Reply
    • Stacey

      November 7, 2022 at 10:02 am

      Agreed!

      Reply
      • Pamela Johnson

        November 8, 2022 at 9:49 pm

        One thing about butter beans you don’t boil them hard you just let it come a rolling boil them let them boil, add more water each time they boil down. Them at the end once there done and you soup is thick add a 1/2 butter. Which is one stick. Just remember don’t boil your beans hard. You will have plump bean and hood pot Liquor.

        Reply
  20. Constance Lucas

    November 1, 2022 at 1:42 pm

    I’m soaking my beans tonight

    However I’m using chicken stock instead of water and will watch my salt

    Can’t wait I love butter beans

    Reply
    • Stacey

      November 2, 2022 at 1:40 pm

      Sure hope you’ll enjoy them!

      Reply
  21. Brad

    October 29, 2022 at 4:11 pm

    Wayyyyy too much water! My beans turned to mush. Really upset over this recipe.

    Reply
    • Stacey

      October 31, 2022 at 8:49 am

      Oh I am so sorry this happened! Did you soak your beans first? Maybe they were cooked too long? About how long did you cook them?

      Reply
    • Susan

      November 21, 2022 at 8:54 am

      The beans can be old. I have had this happen. Not sure why but this is the correct methodology.

      Reply
  22. Nick

    October 18, 2022 at 5:54 pm

    Not being familiar with Southern Lima Beans, I followed your recipe to the letter, and was rewarded with a great pairing to tonight’s pot roast. Thank you!

    Reply
    • Stacey

      October 19, 2022 at 8:28 am

      Thank you so much!

      Reply
  23. Michelle Miz

    October 17, 2022 at 12:12 pm

    It’s chilly in Philly today. So what better to make for dinner than some butter beans. These are exactly how I cook mine and for some reason was looking for a recipe. After coming across yours I instantly knew not to mess with perfection lol delicious tender and flavorful was the turn out. Enjoy your day!

    Reply
    • Stacey

      October 18, 2022 at 9:06 am

      Thanks and have a great day!

      Reply
  24. Glen Sutphin

    October 15, 2022 at 2:40 pm

    I had been looking for a great butter bean recipe for quite some time, since my usual canned go to was unavailable due to supply chain shortages; this one is just super. I will use slightly less water next time, maybe 8 cups and am going to try half chicken broth next time. It’s delicious and much better than the canned!

    Reply
    • Stacey

      October 17, 2022 at 10:10 am

      Thank you so much Glen!

      Reply
  25. Bessie

    October 14, 2022 at 3:53 pm

    I love your Recipe it is the same one I have used for years. For the people who are getting to much liquid what I do when this is starting to happen is I put a very clean towel on top of the slow cooker and then put the lid back on. This keeps the drips from forming on the lid and going back into the pot. I use this for a lot of things in the crockpot . Hope this helps someone.

    Reply
    • Stacey

      October 17, 2022 at 10:14 am

      Thanks for the wonderful “hack” Bessie!

      Reply
  26. Roberta Allison

    October 13, 2022 at 7:55 pm

    Hi Stacey, My Mom used to cook butter beans until they were well done. Cook the water down so the broth was kind of thick. Then she added condensed milk to make more broth. They were great!!

    Reply
    • Stacey

      October 17, 2022 at 10:17 am

      This sounds amazing!

      Reply
  27. Mary

    October 4, 2022 at 10:20 am

    Hi Stacey,
    Great recipe! I added thyme for a bit more flavor. Thank you for the recipe!

    Reply
    • Stacey

      October 5, 2022 at 9:40 am

      Sounds great!

      Reply
  28. Patti Geisenheimer

    September 22, 2022 at 3:53 am

    Hi Stacey,
    I have never made (or even ate) homemade butter beans before, but yours look a lot like the ones we used to buy years ago in a can. I don’t remember the brand name now, since I was a kid when Mom used to buy them. I don’t think I ever bought them as an adult, and I’m almost 60. 🙂 Anyway, my mom said she thought they were in a molasses sauce? Would that be right? I don’t even know what to use molasses for except molasses cookies. Lol. So I’m not sure if it would taste good in these beans or not. Yours look perfect to me though. And I am betting they taste so much better than canned. Thank you so much for the recipe. If you think molasses would be good in this recipe, could you let me know how to add it, and if I’d have to add anything else, like brown sugar or something? Thank you so much!! Can’t wait to taste these… and they sound heavenly with corn bread!

    Reply
    • Stacey

      September 22, 2022 at 1:43 pm

      Hey, Patti! I’ve heard of putting molasses in beans like this that are baked, but can’t say that I remember hearing of folks putting it in ones made like this. I’ll keep my ears open and let you know if I do, though.

      Reply
  29. Sharon Grene

    August 30, 2022 at 4:08 pm

    Hi Stacey. I did this in the Instant Pot, slow cook, and high heat. It tastes delicious but it still has a lot of water. I’ll have to drain them. Any suggestions?

    Reply
    • Stacey

      August 31, 2022 at 9:08 am

      I don’t have tons of instant pot experience but probably just reduce the initial amount of water added!

      Reply
  30. Pauline

    August 19, 2022 at 5:33 pm

    My grandma made Lima bean in a slow cooker for all day it seamed . I am going to try your recipe in my slow cooker but I was wondering if I could Use chicken broth and half water?? Along with the other ingredients?

    Reply
    • Cathy

      August 21, 2022 at 1:22 pm

      I have used chicken broth for my beans, boiling potatoes, some pastas depending on what I’m making and rice. It makes these so much more tasty 😋😊

      Reply
    • Stacey

      August 22, 2022 at 9:18 am

      The half water and half chicken broth should work fine!

      Reply
  31. Derek

    July 27, 2022 at 12:20 am

    I live in New Jersey and I’m making Lima beans as I write this at 1:08am with smoked turkey legs and homemade biscuits,yes i make homemade biscuits,i let my beans soak for about an hour then i boil the smoked turkey legs for a couple of hours,when there done I take them out and let them cool off so I can shred them,then I’ll add my lima beans to the smoked turkey leg water,I usually add more hot water,I’ll bring the lima beans to a boil then I’ll turn the flame down a bit,when the lima beans are just about done I’ll add a stick of butter and add the shredded smoked turkey legs,then I’ll put my homemade biscuits in the oven,it’s really a great tasting meal,I learned this recipe from my mom when I was growing up…

    Reply
    • Stacey

      July 27, 2022 at 9:01 am

      This sounds amazing!

      Reply
  32. Claudia McDonald

    July 21, 2022 at 11:22 am

    Stacey, Have you heard this song about butter beans? Here’s the link. Enjoy!
    https://youtu.be/tZnczHVlv_Q

    Reply
    • Stacey

      July 26, 2022 at 5:24 pm

      Ha! That’s great!

      Reply
  33. Jim

    July 21, 2022 at 5:11 am

    I love these beans but since they take soooo long to cook I don’t add the Honey Baked ham bone until the last hour of cooking. It’s probably not right but I also add diced carrots and celery in the last hour, it’s just the way I like them.

    Reply
    • Stacey

      July 26, 2022 at 5:22 pm

      All that matters is that YOU like them!

      Reply
  34. Stacy

    June 21, 2022 at 9:37 pm

    These have been added to my rotation. They are perfect exactly as written. Thank you for your wonderful recipes. Everyone I have tried has been fantastic!

    Reply
    • Stacey

      June 22, 2022 at 9:01 am

      Thank you!

      Reply
  35. Cathy

    May 14, 2022 at 3:44 pm

    I love, love, love this page!!

    Reply
    • Stacey

      May 17, 2022 at 8:17 am

      I’m so glad!

      Reply
  36. Taufiq Habib

    April 26, 2022 at 6:18 am

    Regarding a statement about soaking the beans…
    I’m sorry to say but modern science has shown that boiling beans for 2 to 3 minutes and then soaking them overnight reduces the long chain sugar molecules which can cause gas and bloating.
    Your mother was right.

    https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/legumes/art-20044278

    Reply
    • Stacey

      April 26, 2022 at 4:30 pm

      I cited a few sources as well. There are arguments on both sides of the fence. Regardless, you can certainly cook them without them being soaked.

      Reply
  37. Fred

    March 31, 2022 at 11:07 am

    Stacy I’m cooking your butter beans recipe today. Strolling through your recipes and got to your picture and saw you were a man!!! I too am a man but I love too cook. My wife and friends like my cooking. I guess I must be pretty good. Added a pinahiling of onion and garlic powder and a stick of butter to the recipe. Slow cooking. Should be interesting!!!! Doing a pot of greens also !!!

    Reply
    • Stacey

      April 4, 2022 at 9:45 am

      Sounds like a solid meal to me. Hope it turns out well for you!

      Reply
  38. Susan Mulledy DeFrank

    January 29, 2022 at 9:30 pm

    Loved reading through your recipe with the back story of your Mom cooking them. I’ve never actually had a recipe, My Mom and my Grandmother both made great Butter Beans, exactly as you have written it. I’ve been making them for the past fifty years and I can close my eyes and see both my Mom and my Grandmother enjoying them along with me. Thanks for the memories.

    Reply
    • Stacey

      January 31, 2022 at 11:15 am

      I love it when a post can bring back memories like that! Thanks for sharing!

      Reply
  39. VB

    January 16, 2022 at 3:25 am

    Great….now I want some “fat butter beans”! I use both chicken broth and ham hocks for mine, cooking the hocks some first. Reading this makes me realize I probably need to cool that liquid before adding the beans. My mom soaked all dried beans overnight, but I learned quickly not to soak theses or black eye peas.. add the cornbread and we are happy campers!

    Reply
    • Stacey

      January 18, 2022 at 12:20 pm

      Cooking the broth with the hocks first is a great way to add more smoky flavor.

      Reply
  40. Faye Abernathy

    January 13, 2022 at 11:42 am

    I love these beans anyway they are cooked.
    One problem my husband DOES NOT.
    My mom made them like yours does, so that is how I make them.
    The comment about freezing the cornbread with them, now that is smart thinking.
    Have a blessed day.🌹

    Reply
    • Stacey

      January 18, 2022 at 12:26 pm

      Thanks, Faye! You, too!

      Reply
  41. Sandra

    January 4, 2022 at 7:11 pm

    Fresh butter beans from your garden are a completely different food from dried Lima beans. Both are delicious, but not the same. The fresh beans are delicate, require very little cooking time, and do not need aggressive seasoning – a few slices of bacon or fatback, a small ham chunk, even just a half stick of butter, salt snd pepper is all it takes.
    Dried limas are a hearty one-dish meal. This recipe covers the basics, but I do an enriched version. Make the ham stock ahead to produce a rich, highly seasoned broth for the dried (unsoaked) beans. I start with a base of canned or homemade chicken Stock, add ham hock or bone, smoked bacon, chopped onion, minced garlic, dried herbs (like thyme, rosemary, oregano, basil, marjoram), and pepper. When stock has cooked 2 or 3 hours, let it cool, skim off excess fat, then strain into a large pot. Shred ham pieces and set aside. Add beans, bring to boil and cook at low boil for 10 minutes. Reduce heat to low and simmer, stirring occasionally, for about an hour or until tender, but not falling apart. Gently stir in reserved ham shreds. Taste and adjust seasoning, add hot pepper flakes if desired, snd serve in bowls with some of the broth. The cooked beans can be held for a few hours if desired. Just reheat gently on medium before serving. Don’t stir vigorously or you’ll destroy the structure. Serve with hot cornbread or a hearty rustic yeast bread for sopping the juice. (Make ahead ti:: prepare the stock a day or two ahead snd store in refrigerator after straining, reserving ham shreds in a separate container. Reheat the stock before continuing with recipe.)

    Reply
    • Stacey

      January 5, 2022 at 1:46 pm

      While they both are lima beans, they sure do produce different dishes, don’t they? Your version sounds delicious. Thanks for sharing!

      Reply
  42. Aileen

    January 4, 2022 at 4:40 pm

    Thank you for the links Stacey! I have pintos in my pantry and keep putting off cooking them because I forget to soak them. But now I don’t have to! I have a Texas recipe for dried butter beans that’s good but I’m going to try yours. 🙂

    Reply
    • Stacey

      January 5, 2022 at 1:50 pm

      You’re so welcome! Hope you enjoy this version.

      Reply
  43. Nina Capaccio

    January 4, 2022 at 4:29 pm

    Good Afternoon Stacey:

    Getting hungry just reading recipe LOL. Had a girlfriend from Alabama and she learned from her mom to make lima beans with chicken wings. They were awesome. No real recipe.. soaked beans overnight, added water, chopped onions, salt, pepper, a “pile of chicken wings”… viola! Cook till done. Just love those down to earth recipes…just get it done. Was wondering if you ever heard of that one?
    I have ham and a ham bone from Honey Baked Ham in freezer. Just happen to have a big ol’ bag of lima beans sitting on my kitchen counter. Hmmmm….. 🙂 I see this meal in my future.
    Also, have you ever made this in the Instant Pot? Am guessing about 25 minutes or so? Less water if soaked overnight?
    Thanks for all your wonderful recipes, each one is like a warm hug. Enjoy your recipes and writing immensely.

    Reply
    • Stacey

      January 5, 2022 at 1:55 pm

      I have certainly heard of cooking them with smoked turkey wings but can’t say I have ever heard of cooking them with chicken wings. Did she use raw chicken wings?
      My mom uses the instant pot to cook lima beans all the time but I have never done this. Her’s are always delicious! Maybe someone can chime in with a recipe for us.

      Reply
      • Nina Capaccio

        January 8, 2022 at 11:57 pm

        WOW… smoked turkey wings..this is getting better and better! LOL I do a goodly amount of cooking of using smoked turkey wings. Now I have another reason to do more. Will be looking forward to that Instant Pot Lima Bean Recipe!

        Stacey, would we be able to get your Mom’s Instant Pot recipe? If you say it’s good… that about seals the deal.

        Reply
        • Stacey

          January 10, 2022 at 8:56 am

          Let me see if I can get her to write it down for us…

          Reply
          • Nina Capaccio

            January 15, 2022 at 11:45 pm

            That would be fantastic! No doubt there are many others that would love getting those yummy beans into the Instant Pot.

  44. JANE SMITH

    January 4, 2022 at 4:12 pm

    This is exactly how I’ve done mine for 50-odd years. And boy some of those years have been odd!
    The only dried bean that I cook in a non-standard way is pinto beans. Dallas water is super hard, and every once in a while you can cook beans til the cows come home and they stay hard as a rock. An old chuckwagon cook gave me a tip to help with that. Put your beans on with enough water to cover them, put like 1/8 to 1/4 tsp. baking soda in them, and get them to a good rolling boil for about five minutes.
    Drain, rinse real good, and do it all over again. I do like 2 to 3 waters this way, especially if the water smells really chlorinated. The last time rinse the daylights out of them and cook them as usual from there.
    I have never had a problem with the beans staying hard with this method, and I tend to not be a “soak them overnight” kinda gal. It does take a few minutes but I do beans on lazy days anyhow.
    Happy new year to all the Southern Bite family!

    Reply
    • Nina Capaccio

      January 4, 2022 at 5:03 pm

      Hi Jane: Duhhh…about soaking and rinsing…should have read yours. 🙂 prior to dashing off my comment. Am guessing that the double rinse would also work for us here in Las Vegas, we have super hard and chlorinated water also. I do however use the filtered water from our fridge. And that does help. I think you also saved the hard bean issue with the baking soda. That has happened a couple times to me also.
      Now I would also like to make these little gems in the Instant Pot versus Slow Cooker. Looking for a recipe on that one too.
      Thanks for including your bits and tips of information, just love sharing. Have a super day.

      Reply
    • Stacey

      January 5, 2022 at 2:00 pm

      Love hearing about those tried and true methods! Thanks for sharing and Happy New Year!

      Reply
  45. CV

    December 29, 2021 at 3:33 pm

    Oh my god. Cream in lima beans. Butter in lima beans. I grew up on Louisiana cooking and have never heard of that. No wonder so many people are dying of heart attacks, obesity, and diabetes. Oh well. Still I respect the original simple recipe for these beans. It’s what I have always done.

    Reply
  46. Jane

    December 14, 2021 at 10:13 am

    My mother use to make these for lunch when we came home from school at lunch time. We ate them with bread and butter and it was my favorite lunch . I’ve never made mine as good as hers but I’m going to try some of these suggestions. Thanks for the recipe and all the comments!

    Reply
    • Stacey

      December 14, 2021 at 2:43 pm

      Such sweet memories, Jane! Thanks for sharing!

      Reply
  47. Mike Lewis

    December 3, 2021 at 11:12 am

    And ya can’t call it butter if it’s margarine no matter who manufactures it…LOL

    Reply
    • Stacey

      December 6, 2021 at 10:29 am

      Ha! No argument here. 🙂

      Reply
  48. Marilyn E Thomson

    October 28, 2021 at 3:39 pm

    Hello Stacey – how can I make this soup using canned beans?

    Reply
    • Stacey

      October 29, 2021 at 1:26 pm

      Hmmm… This recipe is really more about cooking beans from dry. Canned beans would be the same as the result from cooking these.

      Reply
  49. Brenda

    October 28, 2021 at 1:50 pm

    My grandmother put dumplings in her dried butter beans! Made them creamy. We loved them!

    Reply
    • Stacey

      October 29, 2021 at 1:26 pm

      Yum!!

      Reply
  50. Debby

    October 28, 2021 at 1:28 pm

    One of my favorite meals is butterbeans and cornbread! Yours look amazing! I think your recipe is similar to the one I was taught by my grandmother.

    Reply
    • Stacey

      October 29, 2021 at 1:27 pm

      Thank you, Debby!

      Reply
  51. Virginia

    October 28, 2021 at 12:06 pm

    As a child growing up, we had these dried large beans and a thick liquid with them. After we had eaten them for awhile, my mother would put them into a baking dish (with some, but not all of the liquid) and add some home canned tomato chunks to the beans. She added a small diced onion to the banking dish. A small amount of dark brown sugar was added too. Strips of bacon were laid on top of the casserole dish and baked in the oven. That baked bean dish was heavenly!

    I laughed when someone blogged the beans were called Johnson ears; biggity beans, mule ears….great stories. That is what is so interesting about your website…..the bloggers post wonderful life time stories!

    Reply
    • Stacey

      October 29, 2021 at 1:27 pm

      That sounds absolutely delicious, Virginia! Thanks for sharing!!

      Reply
  52. YVETTE

    October 19, 2021 at 10:45 am

    I have a question. Is there anything wrong when your butter beans split upon soaking or Cooking? This is the 1st time this has happened.

    Reply
    • Stacey

      October 19, 2021 at 2:39 pm

      While they might not look as pretty, they’re perfectly fine. Sometimes that happens when the inside of the bean hydrates faster than the skin and they split. Some say soaking in salted water helps this, but I’ve not tested it, per se.

      Reply
  53. Abby

    October 12, 2021 at 1:28 pm

    Stacey, this is a question rather than a comment. My mother use to serve these beans with a jelly. I can taste it now as I type but cannot remember the type of jelly. Do you or any of your readers have any idea what jelly goes with this meal?

    Reply
    • Stacey

      October 12, 2021 at 3:34 pm

      Hi Abby! I’ve heard of serving them with ketchup, but I’m not sure I’ve heard of jelly. Maybe someone else will chime in and help us out!

      Reply
      • Tracey

        October 23, 2021 at 10:21 pm

        Beng from the Caribbean we love butter beans in our oxtails made similar to beef stew. I have dried and cans in my kitchen. If I make them southern style I use smoked Turkey legs, wings or necks for my meat so delicious. Thanks for sharing

        Reply
        • Stacey

          October 25, 2021 at 9:33 am

          Sounds amazing!

          Reply
  54. glasslass

    October 7, 2021 at 1:44 pm

    Love, Love Butter Beans but alas none in my family likes them. But I have a neighbor who’s also crazy about them. The only difference is that last year when I reached for the 2 pack ham hocks it was close to $8. WOW. So I’m standing there with another women who picks up a pkg of smoked neck bones, half the price, and said I started using these and while it takes more time to shred the flavor is great and much more meat that the hocks. So bought them and they were everything she said. Learned to cook the bones the day before, cool overnight and cook beans in the water from the meat and pick the bones the next day. Yep, more time consuming but so much meat I was blown away. That’s all I use now.

    Reply
    • Stacey

      October 12, 2021 at 11:59 am

      Thanks for the great tips!

      Reply
  55. Wanda

    September 29, 2021 at 7:52 am

    I had a taste for Lime Beans, so I decided to try this recipe. This was my very first time cooking lime beans. I cooked the beans in a Crockpot on high, the beans and smoked turkey was cooked within 3 hours. In addition, I had to drain 4 cups of liquid from the finished dish. I was well pleased with the outcome. Next time I will reduce the water to 4.5 cups instead of 9. My family absolutely love it. I forgot to take a photo, we devoured the dish immediately.

    Reply
    • Stacey

      September 29, 2021 at 1:40 pm

      So glad to hear y’all enjoyed them!

      Reply
  56. Heather

    September 4, 2021 at 8:48 am

    My mother passed away a week ago and this was one of my favorite dishes she made. She used chopped ham steak and a little onion. Should I sauté those first or how would I add those in?

    Reply
    • Stacey

      September 7, 2021 at 11:58 am

      Yes, I think I’d sauté them to start, then add the water and ham hock. Enjoy!

      Reply
  57. Hannah Esther Stephens

    August 26, 2021 at 12:40 pm

    Can this be done in a pressure cooker? If so do you know what the time adjustments would be?

    Reply
    • Stacey

      August 26, 2021 at 12:54 pm

      I’ve not done that, but it should work. I would keep the measurements the same and cook them on high pressure for about 30 minutes followed by a 15 to 20 minute natural pressure release. Just be sure not to overfill your pressure cooker.

      Reply
    • Odette

      April 23, 2022 at 6:34 am

      I’ve done them in the Instant Pot with a ham bone and they were awesome! The pressure releases the marrow in the bone by cracking it open, making the beans even more flavorful!

      Reply
  58. Yvonne Bates

    August 24, 2021 at 4:44 pm

    I like to cook and bake, but for butter beans I just purchase a can of Hanover’s Butter beans, add 1 tbls.. butter and 1 tbls. catsup….yum. I am a widow and do not want to cook up a whole pot of beans ! I have them with corn muffins and fruit for lunch .

    Reply
    • Stacey

      August 25, 2021 at 8:23 am

      I totally understand that! I can’t say I’ve ever tried Hanovers, but sounds like I should!

      Reply
  59. Kathy

    July 13, 2021 at 5:25 pm

    My Mom made these for dinner frequently and I loved them! But she added a tomato sauce near the end of cooking. Unfortunately her recipe passed with her. Once she said the tomato sauce was just tomato soup! Any ideas? I also think she added garlic…because she added garlic to everything!

    Reply
    • Stacey

      July 14, 2021 at 2:42 pm

      I don’t have anything quite like that, but it sounds amazing! Were they sweet at all?

      Reply
  60. Brandi

    July 11, 2021 at 6:09 pm

    Oh forgot the rice! Add leftover rice when you add beans.

    Reply
  61. Brandi

    July 11, 2021 at 6:07 pm

    This is going to sound crazy but I promise it is very good! The ketchup comment reminded me of it lol. Sauté an onion with salt and pepper. Add a large can of diced tomatoes and half can of water. Let simmer a few minutes. Add one package of Ball Park franks (sliced in bite size circles) and leftover Lima beans. Cook until heated through. Completely changes it up! One of our favorites as kids to eat next day for lunch ????

    Reply
    • Stacey

      July 12, 2021 at 2:21 pm

      I’d certainly give it a try! Thanks for sharing, Brandi!!

      Reply
  62. Brandy Bell

    June 9, 2021 at 8:22 am

    This is how I make them as well I use smoked turkey necks so delish. Do you have any idea how to cook them in pressure cooker /air fryer? It does both just change the lids. Thanks ahead of time…

    Reply
    • Stacey

      June 9, 2021 at 9:31 am

      Thanks, Brandy! Unfortunately I don’t have much pressure cooker experience, but I bet someone else does and might be able to jump on and answer that for you.

      Reply
  63. Sharon Barton

    May 16, 2021 at 5:43 pm

    I call them white limas and green limas – I grew up all over the south – Thanks for all the post – I enjoyed reading all – I did soak mine for a few hours today but probably never will again LOL- Usually add a ham hock but do not have one today so adding leftover frozen ham and jalapeño sausage link-should be ok!! Can’t wait!!!

    Reply
    • Stacey

      May 17, 2021 at 12:06 pm

      Sounds great! Hope they turned out great for you!

      Reply
  64. Bev

    May 16, 2021 at 3:24 pm

    I cooked these beans all day in a show cooker but there’s still so much liquid it’s more like bean soup. Any suggestions?

    Reply
    • Stacey

      May 17, 2021 at 12:07 pm

      Cooking them in a slow cooker doesn’t allow for much evaporation so they will certainly have more liquid. You can always ladle some out.

      Reply
  65. RIETJE KEYES

    April 19, 2021 at 11:33 am

    I GREW UP DURING WW11. IN THE NETHERLANDS.THE LAST YEAR OF THE WAR WE LIVED ON 400 CALORIES PER DAY. MY FATHER GOT A BASKET OF LIMA BEANS FROM A BULB GROWER AND MY MOM WOULD ADD A HANDFUL OF BEANS TO A PAN OF WATER WITH SUGAR BEETS, CABBAGE, CARROTS AND YES, EVEN SOME TULIP BULBS. NOT VERY GOOD TASTING. BUT THEY KEPT US ALIVE! I NOW FEEL SO FORTUNATE I CAN COOK THE BEANS WITH WHATEVER I HAVE IN MY KITCHEN.

    Reply
    • Stacey

      April 19, 2021 at 11:49 am

      What a remarkable story!

      Reply
      • Rob Anderson

        October 28, 2021 at 4:40 pm

        It is! We really take a lot for granted these days.

        Reply
  66. Mo

    April 10, 2021 at 6:50 pm

    I used pork jowl instead of hock and added acv. They were absolutely delicious. I made a huge batch and froze the rest and it’s just as good reheated, maybe better.

    Reply
    • Stacey

      April 12, 2021 at 11:37 am

      You’ve got my mouth watering! Glad they turned out great for you!

      Reply
  67. Jerry

    March 31, 2021 at 2:25 pm

    I usually like these over white rice with pepper vinegar splashed all over it. The thick broth mixes with the rice to make a stew.

    Reply
    • Stacey

      April 5, 2021 at 1:11 pm

      Sounds delicious to me!

      Reply
  68. Roseann

    March 29, 2021 at 4:07 am

    I make a soup out of dried beans either large or small (and I do soak) and always with a good cottage ham. I cut the ham in half to get the most flavor and also add lots of chopped onion. The cottage ham makes this recipe. The meat comes out super tender and silky.

    Reply
    • Stacey

      April 5, 2021 at 1:19 pm

      That sounds delicious!!

      Reply
  69. Melody Hegler

    March 15, 2021 at 6:26 pm

    My favorite meal growing up, butter beans, fried chicken and my mamas biscuits. I loved the butter beans so much that when I had my tonsils out at age 30 it was all they could get me to eat.

    Reply
    • Stacey

      March 16, 2021 at 11:21 am

      Ha! They’re a favorite of mine, too!

      Reply
  70. Alan Mountjoy-Venning

    March 11, 2021 at 1:59 pm

    And reducing cooking time means you don’t heat up your kitchen in the summer, then using more energy (AC) to cool things down. It does seem Texas needs to learn a bit about energy.

    Reply
  71. Pete Plant

    March 9, 2021 at 11:43 am

    Can you actually stir the beans too much? The reason I ask is because I was trying to get the liquid broth around my beans but it seems that the broth solidified too much. I like the broth to be where you can actually drink it. I tried to keep the water level over the beans at the right level while cooking. How can I make sure I have the liquid broth and not with the mashed potatoe texture?

    Reply
    • Stacey

      March 9, 2021 at 2:39 pm

      Yes. Stirring them too much with break the beans up and kinda turn them into mush.

      Reply
      • Pete

        March 10, 2021 at 7:23 pm

        Thats what I was thinking also. Perhaps I just stirred a little too much but you know another thing is that every time I soak the beans overnight , my broth turns out very nice, not mushy. I tried his method of not soaking the beans overnight and thats where I ran into trouble but I think it was because maybe I stirred a little too much. Thank you for your input !

        Reply
  72. Marilou

    February 14, 2021 at 1:43 pm

    We like to make bean salad with butter fat beans. We just used canned butter fat beans oil and vinegar salt and pepper and minced garlic. I cannot find nor have been able to find for over a year canned butter fat beans. If anyone knows where I can find them, please let me know. I live in New Hampshire.

    Reply
  73. Chareou Caprice Condelee

    February 13, 2021 at 1:52 am

    Love the website!! New commer!!

    Reply
    • Stacey

      February 15, 2021 at 8:33 am

      Welcome! Thanks so much!

      Reply
  74. Norma

    February 9, 2021 at 3:35 pm

    You’re recipe is the way I was taught to cook dried lima beans and ham, however I throw in one or two Bay leaves. My brother-in-law always called the large limas “choke beans”! I have a pot on the stove right now. Going to make a pone of cornbread to go with it. Yum!

    Reply
    • Stacey

      February 10, 2021 at 10:43 am

      Sounds like the perfect supper to me!

      Reply
  75. Pam Phelps

    January 24, 2021 at 4:38 pm

    My mom taught me to cook dried limas and I soak them because of tradition. I also serve them in a bowl topped with chopped fresh tomatoes, onions and red wine vinegar. A homemade hot biscuit makes this a full and hearty meal.
    I am glad some of the old ways aren’t forgotten.

    Reply
    • Stacey

      January 25, 2021 at 2:23 pm

      Sounds great, Pam!

      Reply
  76. Dawn Tice

    January 19, 2021 at 4:31 pm

    I used to soak mine because my mom did.. however I love this method. Excellent recipe! I added about 1/4 cup of evaporated milk and 4Tof butter near the end!

    Reply
    • Stacey

      January 21, 2021 at 5:09 pm

      Glad you’ve enjoyed it, Dawn! The evap milk and butter sound like perfect additions!

      Reply
  77. Barbara A Stein

    January 18, 2021 at 1:47 pm

    No need to soak overnight?

    Reply
    • Stacey

      January 18, 2021 at 3:50 pm

      Actually, no. Be sure to read the post. I mention it several times.

      Reply
  78. Ella

    January 17, 2021 at 6:09 pm

    Stacey, soaked my beans overnight and there were tons of bean “skins”. I guess they help thicken the soup? Was I supposed to cull through them and remove them before cooking? (It would have been about 1/2 of the bean volume! Just wondering…

    Reply
    • Stacey

      January 18, 2021 at 3:55 pm

      Hi Ella! I don’t normally soak my beans, so I’ve not had that problem much. I think it’s a matter of preference. You can take them off, but the the beans will essentially cook to mush. Lots of folks like that, others, not so much.

      Reply
  79. Barbara

    January 15, 2021 at 12:55 pm

    Add cream of mushroom soup delicious

    Reply
    • Stacey

      January 15, 2021 at 1:48 pm

      I’ll have to try that! Sounds great! Thanks for sharing.

      Reply
  80. Julie Dee

    January 14, 2021 at 2:32 pm

    If you do use a slow cooker does the stirring rule still apply? I’ve done these both ways–on the stove and in the crock and one time they turned out not creamy or flavorful, and I think it was the crock method. But I can’t remember. Ask your mom. Otherwise this is my go-to comfort food. I’ve loved lima beans since I was a kid and my mom never understood it. I finally had to learn to make these after having them in a soul food restaurant in Amarillo. Unforgettable.

    Reply
    • Stacey

      January 14, 2021 at 3:23 pm

      I think you’d definitely want to take that top off and stir occasionally to get them creamy. You’d just have to take into account that taking the top off will extend the cook time a bit.

      Reply
  81. vicki myers

    January 6, 2021 at 4:36 pm

    I freeze leftover beans in a zip lock bag. Take out and put in saucepan and add a little water. Warm slowly without stirring.

    Reply
    • Stacey

      January 7, 2021 at 11:54 am

      Great tip! Thanks for sharing!!!

      Reply
      • Nannie Crawford

        February 15, 2021 at 3:30 pm

        Was always wondering if beans could be frozen after cooking. Thanks for the info.

        Reply
  82. Dale Cone

    January 2, 2021 at 3:30 pm

    Thanks for sharing, I did not know stirring would thicken the juice. I like the thicker juice. My husbands favorite meal over rice. I have used raw bacon in them while cooking

    Reply
    • Stacey

      January 5, 2021 at 4:47 pm

      Yeah, it breaks up some of the beans and the starch causes them to thicken up. Hope you’ll enjoy them!!

      Reply
  83. Christine

    December 28, 2020 at 2:08 pm

    Y’all must be from South East Texas equine successful in the way I fix this dish that I learned from my mom and my grandma and yes I do put ketchup on it Yum

    Reply
  84. Lorah Siverson

    December 27, 2020 at 12:52 am

    Dying to try making this. My dad made this all the time when I was growing up. My question is…should I add butter, I remember my dad adding butter to the pot before it cooked all day

    Reply
    • Stacey

      December 27, 2020 at 1:48 pm

      I think you can certainly add some butter if you wish.

      Reply
  85. Karen Barbour

    December 1, 2020 at 11:25 am

    I add chopped onion when cooking. Then when they’re cooked I add Bisquik dumplins to them. Just mix, drop by teaspoon (they swell), let them cook for a bit, turn each one over, cook the other side, and add one with your bowl of beans and some fresh raw chopped onion!

    Reply
    • Stacey

      December 8, 2020 at 3:49 pm

      I love the idea of adding dumplings to this! Thanks for sharing, Karen!

      Reply
  86. Dorothy W.

    November 20, 2020 at 7:17 am

    Can this dish be frozen? Thank you, I am 76 and just learned how to make my Butter beans thick. Just stir them, how easy is that! Who says you can’t teach an old “dog” new tricks.

    Reply
    • Stacey

      November 20, 2020 at 9:33 am

      Hey, Dorothy! Unfortunately, I’ve not tried freezing them, so I can’t say for sure.

      Reply
    • Karen

      May 14, 2021 at 11:32 am

      absolutely beans can be frozen. We dish them up in boy-snack sized portions to tide people over from football practice to suppertime. They reheat well in the microwave.

      Reply
    • Patt Brantley

      October 29, 2021 at 4:46 pm

      I always make a large bag at one time. I can eat for a couple days and then freeze small portions for later. Usually I add cornbread to the bag also. Always comes out just as good.

      Reply
      • Stacey

        November 1, 2021 at 8:49 am

        Thanks for sharing, Patt!

        Reply
  87. Joy

    October 11, 2020 at 6:19 pm

    I must jump in about the name of these beans! I am from the Lowcountry of South Carolina. Growing up, we called them and still do, Biggety Beans. Why, Because they are big and we would know exactly what kind of butter bean we would be eating for supper. We always ate them over a bed of white rice with chopped onions and cornbread. YUM! YUM! Ya’ll this is good eat’n!

    Reply
    • Stacey

      October 12, 2020 at 8:29 am

      Thanks for sharing, Joy!

      Reply
  88. Cindy Jordan

    October 8, 2020 at 11:00 am

    Stacey, this recipe does not call for soaking the beans overnight. Should I soak the dried beans overnight?

    Reply
    • Stacey

      October 8, 2020 at 12:38 pm

      No, there’s no need. I talk about it above in the post. Be sure to check it out.

      Reply
      • Jeff

        January 16, 2021 at 6:17 pm

        I would like to say something about this soaking controversy. Whether you soak your beans (any kind of bean) or not, really all depends on your elevation above sea level. If you live in south-east Texas, as I do, there is absolutely no reason in the world to soak a bean. If you live in some mountainous region that is way above sea level, you better soak them are they will never get done. I think the deciding elevation is 1400 feet above sea level, but not sure about that. Some point in between just means less soaking time. Hope this helps.

        Reply
        • Stacey

          January 18, 2021 at 3:56 pm

          I’ve honestly never considered that. Thanks for sharing, Jeff!

          Reply
        • Susan

          March 7, 2021 at 4:52 pm

          You mean like at 5280 ft where I live? Sometimes they still don’t get properly done. And I got mine at Rancho Gordo and probably paid a fortune for shipping, but don’t care now,
          just should have ordered more than a pound!

          Reply
        • Karen

          December 18, 2021 at 5:18 pm

          I absolutely love lima beans but I have never eaten them in tomatoes. Did you grow up eating them that way, & would you tell me how they are fixed plz?

          Reply
  89. Kristen

    October 7, 2020 at 7:33 pm

    Yep. Oddly, any form of lima bean seems to have fallen through some kind of COVID crack here in the southwest too. On a different note, based on a recent article in Bon Appetit mag, I made a pot of pintos last month without soaking for the first time ever. What it said made sense: if you want your beans to taste like water go ahead and soak them. If you want them to taste like the ingredients in your broth just start them from dry so they can soak all that stuff up. Those beans were good!

    Reply
    • Stacey

      October 8, 2020 at 12:40 pm

      I totally agree! And if folks do decide to soak them, I recommend cooking them in the soaking liquid. They’ll have better flavor.

      Reply
  90. PattiAnn

    October 6, 2020 at 11:41 pm

    Having a heck of a time finding dried limas/butter beans here in Central Oregon since this covid thing.
    But when I can get my hands on some, there is nothing better than a simple preporation like yours to bring out all the lucious flavor these beans have to offer.
    Thank you.

    Reply
    • Stacey

      October 8, 2020 at 12:42 pm

      Thanks, PattiAnn! I couldn’t agree more! Hope you can get your hands on some soon!

      Reply
    • Chareou Caprice Condelee

      February 13, 2021 at 1:50 am

      @Patty I live here in Perris,CA I will send you 2-3 bags of the butter beans if you really need them, no problem, no charge I love to eat too send PO BOX # and they are there!! I saw this post cause I don’t go on recipe blogs and I was looking for a recipe, so no problem my name is Chareou Condelee and I live at XXXXXXXXXXXXXXX, phone # XXXXXXXXXXX give me a call I can pick them up at our neighborhood Stater Bros store, going to get a bag tomorrow !!! lol for Valentine’s Day dinner!!

      Have a Nice Day!!
      Happy Valentines Day!!

      Reply
  91. Sandra B. Mull

    October 6, 2020 at 6:57 pm

    I usually use chicken broth for half the liquid, which is different from how my Mama and Grandmama cooked them. I sometimes add a chopped sweet onion and a pinch of thyme. But dried limas are a perfect meal anyway you prepare them as long as you don’t omit the fatty, pork seasoning.

    Reply
    • Stacey

      October 8, 2020 at 12:43 pm

      Sounds great and I’m always a fan of adding more flavor when you can!

      Reply
  92. Darlene Kistler-Alvord

    October 6, 2020 at 2:48 pm

    If they are green, we called them Lima beans, dried, they are butter beans. The baby butter beans are my favorites.

    Reply
    • Stacey

      October 8, 2020 at 12:44 pm

      It’s so interesting how folks seem to be one way or the other.

      Reply
  93. sue

    October 6, 2020 at 2:23 pm

    I soak the dried beans overnight in a large pot. I rinse the beans in the morning and then use my crockpot! Delicious!

    Reply
    • Stacey

      October 8, 2020 at 12:44 pm

      My mom almost always does hers in the slow cooker now.

      Reply
      • Julie

        September 29, 2021 at 12:28 pm

        Do they still come out creamy or do you have to stir, even in the crock pot?

        Reply
        • Stacey

          September 29, 2021 at 1:40 pm

          I think they need a little stirring in the crock pot, too.

          Reply
      • Denise Fullerton

        May 14, 2022 at 4:59 pm

        I find that soaking these beans overnight makes them fall apart more. So I don’t soak them and they are intact for the most part. Some still fall apart but I like them that way; it makes thicker juice. We eat them with cornbread, onion and chow chow. That’s all I need with them unless I have have some fresh green tomatoes to fry. Now that is a good southern meal!

        Reply
        • Stacey

          May 17, 2022 at 8:17 am

          Definitely!

          Reply
    • Alan Mountjoy-Venning

      March 11, 2021 at 1:54 pm

      Contrary to what the author says, science does tell us there’s a reason to soak beans. They produce complex sugars we’re not all able to digest, which accounts for bean’s reputations for flatulence. Soaking beans gets rid of many of those complex carbohydrates. And reducing cooking time is not an inconsequential benefit. I do lots of low energy and solar cooking and reduced cooking time matters if you don’t want to use a lot of extra energy.

      Reply
      • Stacey

        March 11, 2021 at 2:14 pm

        It’s not just something I’ve made up. Here are a few resources from some well-respected institutions:

        https://www.bonappetit.com/story/soaking-dried-beans-overnight-necessary
        https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
        https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
        https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking

        Reply
        • Tj

          August 31, 2021 at 10:11 pm

          Just wanted to say that the culinary world may feel there is no need to soak, but dietary reasons support soaking them. Most seeds contain substances that inhibit adsorption of nutrients and need these substances soaked out of them so that we can better use their nutrients. In nature these substances would be soaked out of the seeds with the spring rains and inhibit the growth of nearby plants, thus giving the seedling a head start. Beans need to be soaked and the soaking water dumped so that we do not ingest these substances and thereby inhibit our ability to absorb their nutrients, especially iron. Not soaking once in a while may not hurt, but over the long term can cause low iron and other deficiencies.

          Reply
          • Stacey

            September 1, 2021 at 9:24 am

            Hi TJ! Do you have a source for this info? I’d like to do some more research and consult a registered dietitian friend of mine for more info. Thanks!

          • Patt Brantley

            September 16, 2021 at 3:57 pm

            I always soak the night before with a little baking soda, then rinse well the next morning. Maybe my imagination but it seems to reduce the gas the beans can cause. Key word: a little baking soda. One time I used too much and had to throw out the whole pot because it tasted like baking soda! Always use ham hock & a whole onion!

  94. Diane

    October 6, 2020 at 1:14 pm

    Funny story, and I’m giving away my age here. When I was a little girl visiting my grandparents on their farm in southern Kentucky my granny cooked these beans quite often. My granddaddy called them “Johnson ears”, as in President Lyndon Johnson who had quite large ears. That always made us kids giggle.

    Reply
    • Stacey

      October 6, 2020 at 1:48 pm

      That’s hilarious!! Thanks for sharing!

      Reply
  95. Barbara Miller

    October 6, 2020 at 12:03 pm

    You are so right about the stirring. The creamy broth is the best part of this dish.

    Reply
    • Stacey

      October 6, 2020 at 12:26 pm

      They’re just not the same without that thick, creamy broth!

      Reply
    • Karen

      October 8, 2020 at 12:11 pm

      This is my favorite bean. Yes is awesome
      with a piece of cornbread and onion. ????????

      Reply
      • Stacey

        October 8, 2020 at 12:37 pm

        Sounds so good!

        Reply
      • Jackie Maxwell

        August 10, 2021 at 4:04 pm

        We eat them on cornbread with sliced onion and hard boiled eggs! Yum. That will be our dinner tonight!

        Reply
  96. Lisa Walters

    October 6, 2020 at 11:45 am

    My mommy parboiled them because it left a yucky taste if you didn’t. Then she would rinse them and returned to the stove in fresh water and let them cook stirring often and about 20 minutes before serving she added 1(one) stick of parkay margarine. Fry up some taters, make cornbread and mmm mmm that is butter beans. I like them with ham hocks but nothing beats my mommy’s butter beans. After all you can’t called butter beans without the butter, otherwise they are just a lima bean.

    Reply
    • Stacey

      October 6, 2020 at 11:49 am

      It’s so fun to hear about how folks call different foods different names! Thanks for sharing, Lisa!!

      Reply
      • LaWanda Harris-Ford

        December 28, 2021 at 1:58 pm

        my grandmother would also parboil them, then she would pour off the water and add new water to finish cooking them.

        Reply
        • Stacey

          January 4, 2022 at 1:53 pm

          I’ve certainly heard of folks doing that.

          Reply
  97. Barbara

    October 6, 2020 at 11:12 am

    When I use the Crock Pot or the pressure cooker, when almost done, I dip a cup or two out of the pot and smash them up with a fork. Then put them back into the pot and stir. This helps give them the thick, creamy liquid. Taste wonderful!

    Reply
    • Stacey

      October 6, 2020 at 11:33 am

      Great tip! Thanks for sharing!

      Reply
      • Cynthia McElhatten

        January 6, 2021 at 11:46 pm

        Although this recipe sounds wonderful, my favorite way too have them is cooked in butter and a little cream. Then sooon them over buttered homemade bread. ❤️ I have always bought them in a can but tonight thy are soaking all night. I just made home bread today. I would love them with ham hock or baked the Greek way in tomato sauce.

        Reply
        • Stacey

          January 7, 2021 at 11:52 am

          I’ve yet to try them in the tomato sauce, but it’s on my list!

          Reply
        • Janet Ross

          July 18, 2021 at 10:45 am

          me too. We didn’t have a lot of meat growing up but we did get butter from commodity

          Reply
    • Deguello

      November 17, 2020 at 11:30 am

      Here’s another tip: if you’ve been wondering what do with that terrific Honey-Baked Ham bone from Thanksgiving, a pot of butter beans is the perfect dish to use it, but make it with 2 lbs. of beans.

      Reply
      • Barbara

        October 23, 2021 at 5:41 pm

        I have a friend who uses the dripping from honey baked ham for limas, great northern and navy beans. Delicious!

        Reply
        • Stacey

          October 25, 2021 at 9:33 am

          Yum! Great idea!

          Reply
      • Shanamama1969

        July 14, 2022 at 9:41 pm

        I tried that but the honey baked makes it too sweet.

        Reply
    • Christine Stegall

      December 28, 2020 at 2:05 pm

      You must be from Southeast Texas that’s exactly how I fix those beans that I learned from my mom and my grandma D licious pinto beans fix that Way too are really really good and I do put catchup on them LOL

      Reply
      • Marla

        March 14, 2022 at 9:25 am

        I’m from Southeast Texas and am drooling over that picture! lol!!!

        Reply
    • Susan

      October 3, 2021 at 3:19 pm

      I grew up in central Texas and butter beans was a favorite of mine. One tip I’ve learned over the years is a stick of unsalted butter and some onion salteed in the butter. Also, leaving out the ham and salt until the beans are tender makes for a much creamier texture. I also follow someone else’s tip of mashing some if they aren’t quite as creamy as I like when done.

      Reply
      • Stacey

        October 12, 2021 at 12:24 pm

        Thanks for sharing your tips, Susan!

        Reply
        • Tillie

          February 17, 2022 at 11:06 pm

          I’ve made this recipe a couple times now. Great flavors – I love it but can anyone tell me why (the second time) mine had a bitter aftertaste? Maybe I cooked them too long?

          Reply
          • Stacey

            February 22, 2022 at 12:38 pm

            Yes. The bitterness is often the result of overcooking. Glad to hear you’ve enjoyed them!

    • Gail Honadle

      February 5, 2022 at 11:57 am

      Grandma never measured a thing, she earned from her mom, she never learned to read either. She used Lard in her biscuits, pinched off a biscuit size piece, and placed in a bowl with watered down buttermilk to use as her starter.

      I’ve used Corn Starch that I mix with water and pour it into my beans to thicken them, no lumps that way.

      Reply
    • Pam

      February 23, 2022 at 6:28 pm

      I do the smashing too but lose a lot of beans so gonna try stirring them more tonight…serving with cornbread like we Texans do😋

      Reply
      • Stacey

        February 24, 2022 at 10:53 am

        Hope you’ll enjoy.

        Reply
    • Rhonda Van Winkle

      June 4, 2022 at 8:48 pm

      I have always done a meal in a pot. I brown and season pork chops or pork steak in my wok using two slices of bacon cut up and about 3 tablespoons of butter. I moved the batter up to the sides of the rock once it starts to get done. When the meat is seared, I add water, mushrooms and beans and cook until beans are tender.’The broth with seared meat flavor is so good!

      Reply
      • Stacey

        June 7, 2022 at 1:53 pm

        Sounds great!

        Reply
    • Janet

      June 12, 2022 at 2:32 pm

      Great idea! Thank you for sharing this.

      Reply
      • Stacey

        June 13, 2022 at 8:41 am

        Glad you liked it!

        Reply

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