Ah, Butter Beans 🫘🧈 — also called lima beans, soft, creamy, and buttery in texture. Super versatile: they can be a side dish, part of a stew, or tossed into salads and soups.
Basic Butter Beans (Stovetop)
Ingredients (serves 4)
- 2 cups dried butter beans (or 3–4 cups canned, drained & rinsed)
- 4 cups water (for dried beans)
- 1–2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt & pepper, to taste
- Optional: herbs like thyme, bay leaf, parsley
Instructions
If using dried beans
- Soak (optional but recommended)
- Soak beans in water overnight or at least 6–8 hours.
- Drain and rinse.
- Cook
- Place beans in a pot with fresh water (cover by 2 inches).
- Add a bay leaf if desired.
- Bring to a boil, then simmer 45–60 minutes until tender.
If using canned beans
- Simply drain and rinse beans; reduce cooking time in the next step.
- Sauté & flavor
- In a skillet, melt butter or heat oil over medium heat.
- Sauté onion until soft, 3–4 minutes.
- Add garlic, cook 30 seconds.
- Stir in cooked or canned butter beans.
- Season with salt, pepper, and herbs. Cook 5–7 minutes until warmed and flavorful.
- Serve
- As a side dish, in salads, soups, or stews.
- Optional: drizzle with olive oil or add a squeeze of lemon for brightness.
Tips & Variations
- Southern-style: Cook beans with ham hock, bacon, or smoked sausage for deep flavor.
- Creamy: Mash half of the beans for a buttery, spreadable texture.
- Spicy: Add chili flakes or a dash of hot sauce.
- Mediterranean: Toss with olive oil, garlic, parsley, and lemon juice.
If you want, I can give a Southern-style buttery butter beans recipe that’s rich, flavorful, and a perfect side for fried chicken or cornbread. Do you want that one?
