There’s something undeniably comforting about a pot of beans slowly simmering away on the stove. In the South, butter beans—also called lima beans—are one of the most beloved staples. They’re hearty, creamy, and deeply flavorful, especially when cooked low and slow with bacon, butter, and a mix of simple seasonings.
This recipe for Southern-Style Butter Beans is everything you want in a classic comfort dish. It’s rich, savory, and filling, while still being budget-friendly and versatile. Whether you’re serving it as a side with fried chicken and cornbread or making it the star of the meal over a bed of rice, this dish is guaranteed to satisfy.
Butter beans get their name from both their pale, buttery color and their melt-in-your-mouth texture. When combined with bacon drippings, aromatics like onion and garlic, and a generous amount of butter, they transform into a dish that’s indulgent yet wholesome. Each spoonful is a reminder of the kind of food that nourishes not just the body but the soul.
Let’s dive into the step-by-step process of making this traditional Southern classic.
Why You’ll Love This Recipe
- A true Southern classic made with pantry staples.
- Budget-friendly—dried beans stretch a long way for very little money.
- Versatile—works as both a side dish or a main meal.
- Make-ahead friendly—flavors deepen overnight, so it tastes even better the next day.
- Comfort food at its best—warm, hearty, and guaranteed to bring everyone back for seconds.
Ingredients
- 1 lb dried lima beans
- 4 slices thick bacon, chopped
- 1 yellow onion, diced
- 1/2 cup carrots, shredded
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 bay leaves
- 1/2 cup (1 stick) butter
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Beans
If you want to save time during cooking, soak the beans overnight in plenty of water. Drain before using. If you forget, don’t worry—you can do a quick soak instead. Add the dried beans to a pot, cover with water, and bring to a boil. Remove from heat, cover, and let rest for 1 hour. Drain and rinse.
Step 2: Cook the Bacon and Vegetables
In a heavy pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove the bacon and set aside, but keep the drippings in the pot. Add the onion, carrots, garlic, thyme, garlic powder, onion powder, and a pinch of salt and pepper. Cook for 5 minutes until the vegetables soften and turn fragrant.
Step 3: Add the Beans and Simmer
Add the drained beans back into the pot, followed by the bay leaves, butter, and chicken broth. Stir everything well. If the beans aren’t fully submerged, add enough water to just cover them. Bring to a gentle simmer, then reduce the heat to low. Cook for 60–90 minutes, stirring occasionally, until the beans are tender and creamy.
Step 4: Adjust and Finish
As the beans cook, check the liquid level from time to time. Add more broth or water if needed. Once the beans are tender and the broth has thickened, remove the bay leaves and season to taste with salt and pepper.
Step 5: Serve and Enjoy
Serve hot, ladling the beans into bowls. Sprinkle the cooked bacon back on top if you set it aside earlier. Enjoy on its own, or pair with cornbread, rice, or collard greens for a complete Southern feast.
Serving Ideas
- With cornbread to soak up the savory broth.
- Over steamed rice to turn it into a main dish.
- Alongside fried chicken, pork chops, or barbecue ribs.
- With a side of collard greens, mustard greens, or turnip greens for a true Southern plate.
Tips for Success
- Use dried beans for the best creamy texture.
- Don’t rush the cooking—low and slow simmering gives the beans their flavor and creaminess.
- Check your beans as they cook. If the broth gets too thick, add more liquid.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months. The flavors only get better with time.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm gently on the stovetop, adding broth or water to loosen if necessary.
FAQs
Can I use canned beans instead of dried?
Yes, but the texture won’t be as creamy. Use two cans of drained butter beans and simmer for just 20 minutes instead of the full cooking time.
Why are my beans still tough?
Sometimes dried beans are old, which makes them harder to soften. Soaking overnight and cooking low and slow usually helps.
Can I make this vegetarian?
Yes! Leave out the bacon and replace the chicken broth with vegetable broth. Add a little smoked paprika to mimic the smoky flavor.
What’s the difference between butter beans and lima beans?
They’re the same thing. “Butter beans” usually refers to the larger, mature version of lima beans, prized for their creamy texture.
Can I make this in a slow cooker?
Absolutely. Sauté the bacon, onions, carrots, and garlic on the stove first, then transfer everything to a slow cooker with the beans, broth, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours.
Wrapping It Up
This Southern-Style Butter Beans (Lima Beans) recipe is the epitome of Southern comfort food. Smoky bacon, tender beans, and a rich buttery broth come together in a dish that feels like home. It’s budget-friendly, hearty, and perfect for feeding a crowd or meal prepping for the week.
Whether you grew up in the South or are simply craving something soulful and satisfying, this recipe delivers every time. Serve it as a side with fried chicken and greens, or ladle it over rice for a filling main dish. Either way, these butter beans will warm your heart as much as they fill your belly.
Southern-Style Butter Beans (Lima Beans)
Ingredients
- 1 lb dried lima beans
- 4 slices thick bacon chopped
- 1 yellow onion diced
- 1/2 cup carrots shredded
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 bay leaves
- 1/2 cup 1 stick butter
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Beans
- If you want to save time during cooking, soak the beans overnight in plenty of water. Drain before using. If you forget, don’t worry—you can do a quick soak instead. Add the dried beans to a pot, cover with water, and bring to a boil. Remove from heat, cover, and let rest for 1 hour. Drain and rinse.
Step 2: Cook the Bacon and Vegetables
- In a heavy pot or Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove the bacon and set aside, but keep the drippings in the pot. Add the onion, carrots, garlic, thyme, garlic powder, onion powder, and a pinch of salt and pepper. Cook for 5 minutes until the vegetables soften and turn fragrant.
Step 3: Add the Beans and Simmer
- Add the drained beans back into the pot, followed by the bay leaves, butter, and chicken broth. Stir everything well. If the beans aren’t fully submerged, add enough water to just cover them. Bring to a gentle simmer, then reduce the heat to low. Cook for 60–90 minutes, stirring occasionally, until the beans are tender and creamy.
Step 4: Adjust and Finish
- As the beans cook, check the liquid level from time to time. Add more broth or water if needed. Once the beans are tender and the broth has thickened, remove the bay leaves and season to taste with salt and pepper.
Step 5: Serve and Enjoy
- Serve hot, ladling the beans into bowls. Sprinkle the cooked bacon back on top if you set it aside earlier. Enjoy on its own, or pair with cornbread, rice, or collard greens for a complete Southern feast.
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