Southern Butter Beans
Prep time
Cook time
Total time
Any Southerner worth their salt has eaten so many butter beans in their lifetime it’s hard to know whether to list it as a main dish or a side dish. If you haven’t made a meal of butter beans over some fresh cornbread, you haven’t spent much time in the South.
Recipe type: Side Dish
Serves: 12
  • 1 lb bag of large lima beans
  • Water to cover, plus an inch
  • 1 cube chicken bouillon
  • ¼ cup (1/2 stick) of butter
  • 1 tbsp salt
  • ¼ tsp black pepper
  • 4-6 cups of water
  1. Rinse and sort beans.
  2. Place beans into stockpot with just enough water to cover them, plus about an inch.
  3. Bring to a boil.
  4. Cover and turn off the burner.
  5. Let the beans soak covered for one hour, drain and set aside.
  6. Pour 4-6 cups of fresh water over the beans.
  7. Add chicken bouillon.
  8. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
  9. Stir in the butter
  10. Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
  11. Add additional chicken stock or water only if needed.
Recipe by Mama Peggy at
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