This southern, soul food-style butter beans recipe features large lima beans simmered in a flavorful, seasoned broth with smoked turkey and the “holy trinity”, bell pepper, celery, and onion.
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Butter beans and rice have always been a favorite of Marrekus, taking him right back to his roots in Memphis and those summers spent in Mississippi with his grandad. Back then, butter beans were a staple side dish that you could always count on; a great recipe and perfect side dish to go alongside collard greens with ham hocks or smoked turkey, candied yams, and a good plate of chicken or pork chops. There’s just something about those tender, creamy beans that makes him feel at home!
We cook these beans until they’re nice and creamy, letting them simmer in a flavorful broth with bell pepper, celery, and onion—just like how you’d make a pot of Louisiana red beans and rice or pinto beans. The key ingredients are simple, but they come together to create the perfect dish that’s both hearty and soulful.
Now, I know everyone’s got their own way of cooking butter beans, but for this recipe, I do recommend soaking the beans overnight. It helps them cook up soft and creamy, soaking up all that delicious flavor from the broth. Plus, it cuts down on cooking time, so you can get to enjoying your meal a little sooner.
So whether you’re cooking for the family or just looking for a taste of Southern comfort, this butter beans recipe is sure to hit the spot.
For more dinner recipes, check out our Best Soul Food Sunday Dinner Ideas roundup!
What you’ll love about this recipe
CREAMY BEANS – The best part are the tender, creamy beans that melt in your mouth.
EASY RECIPE – Easy butter beans recipe uses simple ingredients like bell pepper, celery, onion, garlic, and lima beans, making it accessible and easy to prepare.
SOUL FOOD FLAVOR – The smoked turkey wings infuse the broth with rich, smoky flavor, creating a comforting and hearty dish.
What are Butter Beans?
Butter beans are a type of large, flat, and creamy legume that belongs to the lima bean family. These large lima beans are known for their rich, buttery texture and mild flavor, which is why they’re often called “butter beans.” In Southern and soul food cooking, they’re popular as a side dish, simmered in a flavorful broth with smoked ham hocks, smoked turkey, and seasonings. At the grocery store, they might be labeled “Butter Beans” with “Large Limas” in parentheses.
Ingredients
- Water: It’s essential to have enough water to soak the beans overnight and fully submerge the beans throughout the cooking process.
- Smoked Turkey Wings (or alternatives like smoked ham hocks, pork neck bones, or smoked turkey leg): The smoked meat adds a rich, smoky flavor to the beans. The meat also releases its juices into the cooking liquid, enhancing the broth’s flavor. You can also shred some of the meat and serve it with your beans.
- The “Holy Trinity” of Cajun and Creole cooking: A classic combination of diced green bell peppers, celery, and onion. These three vegetables form the foundation for this dish and build a savory, aromatic base that complements the smoked meat and butter beans.
- Garlic Cloves: Adds flavor and enhances the overall flavor profile.
- Chicken Base (or bouillon cubes/powder): We use the Better Than Bouillon brand. It makes the broth richer and more flavorful.
- Dried Large Lima Beans: Dried butter beans become tender and creamy as they cook, soaking up the flavors from the smoky chicken broth.
- Creole Seasoning: Adds a bit of heat. Sub with a seasoning mixture of paprika, cayenne pepper, black pepper, garlic powder, and herbs.
Special Equipment and Tools
- Large Stockpot: For cooking the beans. The size of the pot should be sufficient to hold the water, beans, meat, and other ingredients comfortably.
- Colander: For rinsing and sorting the dried lima beans before cooking.
How to Soak Butter Beans
To soak butter beans (large limas) overnight, follow these steps:
- Place dried beans in a colander and rinse them thoroughly under cold water to remove any dirt or debris.
- Transfer butter beans to a large bowl or pot. Ensure the container is spacious enough for them to expand as they soak.
- Cover with cold water. The beans will absorb a lot of water, so make sure they’re fully submerged with extra water on top.
- Let them soak at room temperature for 8-12 hours or overnight. You can leave the container covered or uncovered, whichever you prefer.
- After soaking, drain the water and give the beans another quick rinse with cold water. They’re now ready to be cooked.
This soaking process reduces the cooking time and ensures a creamy texture when cooked. Also, soaking helps to remove some of the compounds that can contribute to bitter flavor.
How to Make Southern Butter Beans
- Soak the lima beans in water overnight, then drain and rinse them the next day.
- Sauté diced bell pepper, celery, and onion in a large pot until softened, then add chopped garlic and cook until fragrant.
- Pour in water, toss in the smoked turkey wings, a bay leaf, and some chicken base. Bring it to a boil, then simmer for about an hour.
- Add the rinsed lima beans and Creole seasoning, then simmer on low for 2 to 3 hours until the beans are tender and the broth thickens.
- Optional: For the final step, let cooked beans rest for an hour to thicken more, then serve with shredded turkey meat.
Recipe Tips
- Soak Beans Overnight: This helps to soften them and reduce the cooking time. It also ensures that the beans cook evenly and become nice and creamy. If you forget to soak them, you can do a quick soak by boiling the beans for 2-3 minutes, then removing them from the heat and letting them sit, covered, for 1 hour before cooking.
- Adjust Seasoning: As the beans cook, they absorb a lot of flavor from the broth, but you may want to adjust the seasoning toward the end. For best results, taste the broth after the turkey wings have simmered for an hour and again after the beans have been cooking for a while. You can always add more Creole seasoning, chicken base, or a pinch of salt if needed.
- Skim the Fat: If you’re using a smoked meat that releases a lot of fat, like ham hocks or neck bones, you may want to skim some of the fat from the surface of the broth as it cooks. This will keep the dish from becoming too greasy.
What to Serve
Butter beans and rice are versatile and can pair well with a variety of soul food dishes. Some of our favorites include fried chicken, deep fried pork chops, and fried catfish. Butter beans also go great with cornbread, mac and cheese, collard greens, and cabbage.
How to Store Leftovers
To store leftover butter beans, let them cool to room temperature first. Then transfer them to an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Just make sure the container is tightly sealed to keep the beans from getting soggy.
Commonly Asked Questions
Yes, lima beans and butter beans are the same—just different names for the same bean at different stages.
You don’t have to soak butter beans before cooking, but soaking them overnight helps them cook faster and makes them easier to digest.
This butter beans recipe is one of our favorite Southern recipes. It’s simmered in a flavorful broth with smoked turkey and seasoned with Creole spices. The beans turn out tender and creamy, making it a hearty and delicious dish that’s perfect for any meal.
Creamy Butter Beans Recipe (Southern Soul Food)
Ingredients
- 2 pounds large lima beans dried (butter beans) rinsed and sorted
- 13 ounces smoked sausage i.e. andouille
- 1 green bell pepper diced
- 2 ribs celery diced
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons unsalted butter
- 1 tablespoon Creole seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- black pepper to taste
- kosher salt to taste
- 8 cups water
- 4 cups chicken broth
- 2 smoked ham hocks alternatively, use smoked turkey wings or necks
- 2 bay leaves
- cooked rice for serving
- green onion for garnish
Instructions
- Place the dry large lima beans in a colander and rinse them under cool running water, gently stirring them with your hands to remove any dirt or debris. As you rinse, pick out and discard any beans that are shriveled, discolored, or damaged.
- Add the rinsed beans to a large bowl and cover them with at least 3 inches of water. Let them soak overnight (8-12 hours), then drain and rinse before cooking.
- In a large stockpot, heat a small amount of oil over medium heat. Brown the sausage in 2 tablespoons of oil, then remove from the pot.
- Add the diced bell pepper, celery, and onion, and sauté until softened, about 5 minutes.
- Add the garlic and cook for an additional 30 seconds, until fragrant.
- Add in the Creole seasoning, granulated garlic, cayenne, smoked paprika, and white pepper.
- Pour in the water, chicken broth, drained beans, smoked turkey wings, and bay leaves. Bring to a boil over high heat.
- Cover, reduce the heat to a low simmer. After 1 hour, taste the broth and adjust seasoning if needed with kosher salt and black pepper.
- Continue cook for about 2 to 3 hours more, until the beans start to burst and the turkey meat is falling off the bone.
- Toward the last half hour, return the cooked smoked sausage to the pot of beans, stirring to combine. Let it simmer for a few more minutes to allow the flavors to meld together.
- Remove from heat and stir in butter. Let the mixture rest for about 15 to 30 minutes.
- To serve, spoon the creamy beans into individual bowls, adding some shredded meat from the turkey wings into each bowl. Serve with white rice and garnish with green onion.
LOVED these butter beans and they came out nice and creamy. I used ham hock because that’s what I had and we have very little leftovers. Thank you!