Butter Beans

I love a good rebrand, and butter beans may be one of the best ones. If you grew up in the South (or in the U.K.), this name is nothing new. But if you grew up calling them lima beans, this is a major upgrade — and it’s the exact same bean!

Butter beans (we’re calling them butter beans exclusively now) are so-named for their creamy texture, rich flavor, and light, buttery color. The beans are green when young, and you’ll often find them that color in the frozen vegetable aisle, but they take on a pale beige color when they mature and dry.

I like to cook them pretty classically by Southern standards — simmered with a few aromatic spices and a smoked ham hock for extra richness. They’re filling, relatively hands-off to cook, and perfect for dipping tender cornbread or flaky biscuits, making them a great addition to any Southern spread.

• They’re called “butter“ beans for a reason! The tender beans and their rich, silky broth have a rich, creamy texture deserving of the name.
• It’s easy and so flavorful. This recipe lets the ham hock do the work. A smoked ham hock requires no prep, but it will add so much rich, smoky flavor to the beans.

• Butter beans. Dried butter beans might also be labeled as large lima beans, but they are the same!
• Ham hock. Buy a pre-smoked ham hock and drop it in the pot to lend smokiness and little bits of delicious ham to your bowl of beans.
• Seasonings. A crumbled bouillon cube, garlic powder, onion powder, and a dried bay leaf go a long way to flavor the beans without any chopping.
• Apple cider vinegar. A little touch of acidity at the end balances out the richness.
• Butter. While optional, finishing with a knob of butter emulsifies the creamy broth and gives it a little more body.

1. Quick-soak the beans. In a Dutch oven, cover dried butter beans with enough cold water to cover by about 1 inch. Bring to a boil, then remove from heat, cover, and set aside for 30 minutes.
2. Cook the beans. Drain the soaking liquid and rinse the beans with cold water. Return the beans to the pot and add enough water to cover by about 1 inch. Add 1 bouillon cube, garlic powder, onion powder, salt, a bay leaf, and a smoked ham hock. Bring to a boil, then reduce to simmer, stirring occasionally, until the beans are tender, about 1 hour.
3. Finish the beans. Remove the ham hock and discard the bone, skin, and excess fat. Shred the meat and return it to the pot. Finish with butter and apple cider vinegar.

• Use diced fresh onion and minced fresh garlic in place of the granulated stuff.
• Use chicken or vegetable broth instead of water and a bouillon cube. 
• Add additional spices like dried chilis, coriander seeds, Creole or Cajun seasoning.
• Stir in chopped hearty greens like collards, kale, or chard about 20 minutes before the beans are done simmering.
• Swap the ham hock for a few store-bought smoked turkey wings, necks, or tails.
• Finish with a few dashes of Southern pepper vinegar instead of apple cider.

The beans can be made up to 2 days ahead; let cool and refrigerate. You can refrigerate leftover beans in an airtight container for up to 5 days.

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