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.
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.
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.
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.
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!
Southern Lima Beans (Butter Beans)
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
Barbara says
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!
Stacey says
Great tip! Thanks for sharing!
Lisa Walters says
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.
Stacey says
It’s so fun to hear about how folks call different foods different names! Thanks for sharing, Lisa!!
Barbara Miller says
You are so right about the stirring. The creamy broth is the best part of this dish.
Stacey says
They’re just not the same without that thick, creamy broth!
Karen says
This is my favorite bean. Yes is awesome
with a piece of cornbread and onion. 😋😋
Stacey says
Sounds so good!
Diane says
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.
Stacey says
That’s hilarious!! Thanks for sharing!
sue says
I soak the dried beans overnight in a large pot. I rinse the beans in the morning and then use my crockpot! Delicious!
Stacey says
My mom almost always does hers in the slow cooker now.
Darlene Kistler-Alvord says
If they are green, we called them Lima beans, dried, they are butter beans. The baby butter beans are my favorites.
Stacey says
It’s so interesting how folks seem to be one way or the other.
Sandra B. Mull says
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.
Stacey says
Sounds great and I’m always a fan of adding more flavor when you can!
PattiAnn says
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.
Stacey says
Thanks, PattiAnn! I couldn’t agree more! Hope you can get your hands on some soon!
Kristen says
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!
Stacey says
I totally agree! And if folks do decide to soak them, I recommend cooking them in the soaking liquid. They’ll have better flavor.
Cindy Jordan says
Stacey, this recipe does not call for soaking the beans overnight. Should I soak the dried beans overnight?
Stacey says
No, there’s no need. I talk about it above in the post. Be sure to check it out.
Joy says
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!
Stacey says
Thanks for sharing, Joy!