These Southern-Style Butter Beans are pure Southern comfort — slow-simmered until tender and creamy with smoky bacon, rich butter, and aromatic vegetables. Each spoonful is hearty, flavorful, and deeply satisfying. This dish pairs perfectly with cornbread, fried chicken, or a simple bowl of rice for the ultimate down-home meal.
Who Is This Recipe For
This recipe is perfect for:
- Southern food lovers craving old-fashioned, soul-warming comfort.
- Home cooks who appreciate simple, slow-simmered flavor.
- Anyone looking for a rich and buttery side dish that steals the show.
Why You’ll Love It
✅ Slow-cooked for that authentic Southern flavor.
✅ Buttery, smoky, and savory — the perfect comfort side.
✅ Simple ingredients and easy steps for a homemade classic.
✅ Delicious enough to be served as a side or a main dish!
Ingredients
- 1 lb dried lima beans
- 4 slices thick-cut bacon, chopped
- 1 yellow onion, diced
- ½ cup carrots, shredded
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 bay leaves
- ½ cup (1 stick) butter
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Soak the beans (optional): For extra tenderness, soak beans in cold water overnight, then drain. (If soaking overnight, skip steps 2–3.)
- Quick soak method: In a large Dutch oven, cover beans with water by 1 inch. Bring to a boil, then remove from heat, cover, and let rest for 1 hour. Drain and rinse.
- Cook the bacon: In the same pot, add bacon and cook over medium-high heat until crisp. Remove some excess grease if needed, leaving about 1 tablespoon for flavor.
- Sauté the vegetables: Add onion, carrots, garlic, thyme, garlic powder, and onion powder. Season with salt and pepper. Cook for 5 minutes, until fragrant and softened.
- Simmer the beans: Stir in the beans, bay leaves, butter, and chicken broth. Add more water if needed to cover the beans by about an inch.
- Slow cook: Reduce heat and let simmer gently (not boiling) for 1 to 1½ hours, stirring occasionally, until beans are tender and the broth has thickened.
- Check liquid: Add more broth or water during cooking as needed to keep beans just covered.
- Finish: Remove bay leaves, season to taste with salt and pepper, and serve warm.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled beans for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed.
FAQs
Can I use canned beans instead of dried?
Yes! Use 3 (15 oz) cans of lima beans, drained and rinsed. Skip the soaking steps and simmer for 20–25 minutes.
Can I make this vegetarian?
Absolutely — just omit the bacon and use vegetable broth. Add a little smoked paprika for that smoky flavor.
What goes best with butter beans?
They’re perfect with cornbread, fried pork chops, or a simple green salad.
Conclusion
These Southern-Style Butter Beans are comfort food at its finest — buttery, rich, and loaded with flavor. Whether you’re serving them at a Sunday dinner or a cozy weeknight meal, they’ll bring that true Southern warmth to every bowl.
