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Butter Beans

Southern Butter Beans

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.
Prep Time 1 hr 15 mins
Cook Time 2 hrs 30 mins
Course Side Dish
Cuisine Southern
Servings 12 servings


  • 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.
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