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.
Southern Butter Beans
- 1 lb bag of large lima beans
- water to cover, plus an inch
- 1 cube chicken bouillon
- ¼ cup butter (½ stick)
- 1 tbsp salt
- ¼ tsp black pepper
- 4-6 cups water
- Rinse and sort beans.
- Place beans into stockpot with just enough water to cover them, plus about an inch.
- Bring to a boil.
- Cover and turn off the burner.
- Let the beans soak covered for one hour, drain and set aside.
- Pour 4-6 cups of fresh water over the beans.
- Add chicken bouillon.
- Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
- Stir in the butter.
- Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
- Add additional chicken stock or water only if needed.