Creamy Butter Beans Recipe (Southern Soul Food)

5 from 1 vote

Creamy Butter Beans Recipe (Southern Soul Food)

This southern, soul food-style creamy 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.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: Creole/Cajun, Soul Food, Southern

Servings:

Calories: 722kcal

Author: Krysten Wilkes & Marrekus Wilkes

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
½ 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.

Nutrition